Sandwich paleo bread (from Paleo Grubs)
/420b3174-bac4-4573-97cb-031dec0d7322.jpg&description=Sandwich paleo bread (from Paleo Grubs) Recipe){kind=link}
/420b3174-bac4-4573-97cb-031dec0d7322.jpg)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.7
- Total Fat: 16.2 g
- Cholesterol: 77.5 mg
- Sodium: 233.3 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 3.0 g
- Protein: 5.7 g
View full nutritional breakdown of Sandwich paleo bread (from Paleo Grubs) calories by ingredient
Introduction
Sandwich paleo bread (from Paleo Grubs)You can also use cashew butter but not sunflower seeds butter, the bred will turn green! Still edible but a bright colour for a bread! Sandwich paleo bread (from Paleo Grubs)
You can also use cashew butter but not sunflower seeds butter, the bred will turn green! Still edible but a bright colour for a bread!
Number of Servings: 12
Ingredients
-
.75 cup Almond Butter
5 large Egg, fresh, whole, raw
0.25 cup Coconut Oil
1 tbsp Maple Syrup
0.33 tbsp Bragg Apple Cider Vinegar
2 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
3 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
1 tsp Baking Soda
0.5 tsp Salt
Tips
Whip the eggs before incorporating them into the wet ingredients.
Directions
Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar together with a hand blender.
In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
Pour the dough into the prepared baking pan. Bake for 30-35 minutes until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.
For the whole blogpost, click here : http://paleogrubs.com/sandwich-bread-recipe
Serving Size: 1/2 inches thick slices
Number of Servings: 12
Recipe submitted by SparkPeople user ISABELLE84.
In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
Pour the dough into the prepared baking pan. Bake for 30-35 minutes until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.
For the whole blogpost, click here : http://paleogrubs.com/sandwich-bread-recipe
Serving Size: 1/2 inches thick slices
Number of Servings: 12
Recipe submitted by SparkPeople user ISABELLE84.