menu

Family Favorite Sandwich Bread

I think this might be my most-requested recipe on my page!  I guess you all love carbs about as much as I do…they are sheer comfort aren’t they?  It make sense that it’s what we crave when we are sick or pregnant : there is something so homespun about a good loaf of bread.  The smell alone just feels like home and family.

This recipe is unique in the fact that it’s not loaded with refined flours – quite the opposite – it actually has TONS of protein!  It is extremely dense and freezes like a dream (more on that below).

My kids are the ultimate food critics, and this is their favorite sandwich bread I make.  They most enjoy it with a slathering of almond butter and fresh jam. And another great thing about it?  It’s nut-free! So many schools nowadays eliminate nuts from the classroom, and that can be limiting if you eat grain-free.  This bread is lunchbox-friendly!

DIFFICULTYBeginner
YIELDS1 Serving
PREP TIME10 minsCOOK TIME40 minsTOTAL TIME50 mins
 ½ cup cassava flour + 2 T
 3 tbsp coconut flour
 ¼ cup arrowroot
 1 tsp baking soda
 ½ tsp pink salt
 1 tbsp ACV
 ¼ cup honey
 2 tbsp chia seed
 6 eggs
 3 tbsp avocado oil

1

Preheat oven to 350 degrees.  Blend all wet ingredients plus the chia seeds in a food processor (if you don’t own one, try a high-powered blender and blend on a lower setting). In a separate bowl, combine the baking soda and pink salt. Slowly add into the wet, pulsing to blend gently (I usually do this about 3-4x) and let the mixture sit for 5 minutes. I like to let it sit because the chia seeds will expand and the coconut flour will absorb.

2

Generously spray a 1.5 qt loaf pan with oil. Pour in the mixture and bake for 35-40 minutes.

Important notes: 1) With pretty much all of my paleo breads, I store them in the fridge so they stay fresh for a couple extra days. 2) If you don’t think you’ll devour the loaf within a few days, you can freeze half of it! I pre-slice mine and freeze it, wrapping them about 2-3 slices at a time so that I can grab them and serve up breakfast slices when I wish. Because the bread is dense, it tastes just as good once it is toasted from being previously frozen!

Add a comment...

Your email is never published or shared. Required fields are marked *

welcome to my table

Hello friend! I'm Rachel Stricklin and I'm so happy you have landed here!

 

My recipes are focused on whole food ingredients and are meant to bring you warmth, nourishment, and a

reason to gather.

+ + +

+ + +

disclaimer

All images in this blog are copyrighted by @The Heartfelt Table. Please feel free to pin or repost any images, but please credit back to this page.

Thank you!

LET'S BE FRIENDS

NEWSLETTER

SUBMIT