PALEO SANDWICH BREAD

By grinder

Ingredients

• 2 cups almond flour {224g}
• 1/3 cup + 1 tablespoon flaxseed meal {37g}
• 1 teaspoon whole flaxseed
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup arrowroot powder {64g}
• 6 tablespoons butter {3oz} {or coconut oil}
• 4 eggs
• 1 teaspoon apple cider vinegar
• 1/2 cup plain Greek yogurt {113.5g} {or *coconut cream}

Details

Adapted from livinghealthywithchocolate.com

Preparation

Step 1

Preheat oven to 350°F.
In a large bowl, mix almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder.

In a saucepan, melt butter and let cool 5 minutes. Whisk melted butter together with eggs, vinegar and yogurt, using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense. Pour into an 8½x4½” loaf pan greased or lined with parchment paper. Sprinkle top with whole flaxseeds.

Bake 45 minutes or until a toothpick inserted into the center of the bread comes out clean, let bread cool in pan then on a wire rack, cut into thin slices and serve.

*To preserve freshness, wrap in paper towel inside a zip-loc bag or airtight container and store in refrigerator.
*Coconut cream:thick coconut cream that forms on the top of a can of full fat coconut milk when left in the fridge for over 12 hours.