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Paleo Sandwich Bread

12 INGREDIENTS • 6 STEPS • 1HR 30MINS

Paleo Sandwich Bread

Recipe

5.0

1 rating
Editor's Choice
Editor's Choice
Almond flour paleo bread recipe that is perfect for sandwich recipes. It’s just so delicious and easy to make that you will never have second thoughts when you love healthy choices. Made out of almond meal and all kinds of seeds. It’s full of healthy fats and nutrition that is good for your brain and body.
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Almond flour paleo bread recipe that is perfect for sandwich recipes. It’s just so delicious and easy to make that you will never have second thoughts when you love healthy choices. Made out of almond meal and all kinds of seeds. It’s full of healthy fats and nutrition that is good for your brain and body.
author_avatar
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.

1HR 30MINS

Total Time

$1.85

Cost Per Serving

Ingredients

Servings
12
us / metric
Almond Flour
300 g
Almond Flour
Ground Flaxseed
60 g
Ground Flaxseed
Tapioca Starch
65 g
Tapioca Starch
Pink Himalayan Sea Salt
1 tsp
Pink Himalayan Sea Salt
Baking Powder
1 tsp
Baking Powder
Coconut Butter
70 g
Coconut Butter
melted and cooled slightly, plus more to grease the loaf pan
Large Egg
7
Large Eggs
Unsweetened Cashew Milk
160 mL
Unsweetened Cashew Milk
Flaxseeds
3 Tbsp
Flaxseeds
Sunflower Seeds
45 g
Sunflower Seeds
Sesame Seeds
1 Tbsp
Sesame Seeds
Coconut Oil
as needed
Coconut Oil

Nutrition Per Serving

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Calories
274
Fat
22.1 g
Protein
7.9 g
Carbs
15.1 g
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author_avatar
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Grease a 30x10.5cm loaf pan with Coconut Oil (as needed).
step 3
Mix together Almond Flour (300 g), Tapioca Starch (65 g), Ground Flaxseed (60 g), Pink Himalayan Sea Salt (1 tsp), and Baking Powder (1 tsp) in a large bowl.
step 3 Mix together Almond Flour (300 g), Tapioca Starch (65 g), Ground Flaxseed (60 g), Pink Himalayan Sea Salt (1 tsp), and Baking Powder (1 tsp) in a large bowl.
step 4
Add Coconut Butter (70 g), Large Eggs (7), and Unsweetened Cashew Milk (160 mL) to the almond meal mixture. Stir in Flaxseeds (3 Tbsp), Sunflower Seeds (45 g), and Sesame Seeds (1 Tbsp) until combined, being careful not to over-mix.
step 4 Add Coconut Butter (70 g), Large Eggs (7), and Unsweetened Cashew Milk (160 mL) to the almond meal mixture. Stir in Flaxseeds (3 Tbsp), Sunflower Seeds (45 g), and Sesame Seeds (1 Tbsp) until combined, being careful not to over-mix.
step 5
Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes in a loaf pan.
step 6
Cool before taking it out of the loaf pan, run the knife over the edges and make it a little bit more even. Slice and serve.
step 6 Cool before taking it out of the loaf pan, run the knife over the edges and make it a little bit more even. Slice and serve.
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