More Bread!

Another recipe, thanks to Elana's Pantry...I love her blog and baking recipes! This recipe can be found in her cookbook, The Gluten-Free Almond Flour Cookbook...I just bought it today. The thing I love about this book is her use of almond flour. Many gluten-free recipes out there substitute in a gluten-free, premix or some sort of not Paleo-friendly flour, but that is not the case here. Great recipes, beautiful pictures, and plenty of Paleo inspiration! I can't wait to experiment with more recipes in the next few weeks.

I'm going to use this bread tomorrow morning to make french toast for Scott, as it is more comparable to a white bread and should be nice. I'll keep you posted on his reaction and post bread pictures tomorrow.

Flax Seeds:

Ground Flax Seeds (I grind them right before use, for optimum freshness and nutritional value):

The batter:

Floured bread pan:

A standard bread pan will only be filled about 1/3 full:

Scrumptious Sandwich Bread
Makes 1 loaf or 6 two-slice servings

Coconut oil, for greasing pan
Almond flour for dusting pan

3/4 cup creamy roasted almond butter, at room temperature
4 large eggs
1/4 cup blanched almond flour
1/4 cup arrowroot powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon ground flax meal

1. Preheat the oven to 350 degrees. Grease a 7-by-3-inch loaf pan with *grapeseed oil and dust with almond flour.
2. In a large bowl, mix the almond butter with a handheld mixer until smooth, then blend with the eggs.
3. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined.
4. Pour the batter into the loaf pan. Bake for 40 to 45 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.