Against all Grain- Grain-free Sandwich Bread Recipe
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 This recipe for Against all Grain- Grain-free Sandwich Bread, by Kari Hamilton, is from Tasty and Easy Paleo Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kari Hamilton
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Category: |
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Ingredients: |
Ingredients: 1 c smooth cashew butter ( at room temperature)
4 large eggs, separated
1/2 to 2 tbsp honey
2.5 tsp apple cider vinegar
1/4 c almond milk
1/4 c coconut flour
1 tsp baking soda
1/2 tsp sea salt
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Directions: |
Directions:Preheat oven to 300ºF. For a white coloured loaf, place a small dish of water on the bottom rack. Line the bottom of an 8.5 x 4.5 glass loaf with parchment paper, then spread a thin coating of coconut oil on the sides of the pan.
Beat the cashew butter with the egg yolks. Then add honey, vinegar and milk. Beat the egg whites in a separate bowl until peaks form. In a small bowl, combine dry ingredients. Make sure the oven is completely preheated before adding the egg whites and dry ingredients to the cashew mixture. Pour dry ingredients into the cashew mixture. It will form a sticky dough. Make sure to get the bottom and sides. Pour the beaten egg whites into the cashew butter mixture. Beat again till combined. Don't have to be gentle with this but don't over mix. Pour batter into the pan and immediate into the oven. Bake for 45-50 min or until the top is golden brown and a toothpick comes out clean. Do not open the oven door anytime before 45 min. Remove from oven and let cool for 15-20 min. Use a knife to free from the sides of the loaf pan. Then flip upside down to release from the pan. Cool rights ode up for an hour. Wrap up immediately. Can store in the fridge for 1 week.
Copyright © 2014 Against All Grain. |
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