This weekend I decided I really wanted a BLT. But with my recent switch to a paleo diet it was going to be a challenge. The Whole Foods by our house was out of Julian Bakery Paleo Bread, so I decided to make my own. I tried two different recipes. Both turned out delicious, but only one worked for my BLT.
The first I tried was a bread I made with sunbutter (which turns green when exposed to heat… who knew?!). I found the recipe at Against All Grain. Instead of cashew butter, I used sunbutter because it was WAY less expensive, and instead of the almond milk I used coconut milk because it’s more creamy and I also already had it on hand.
The next recipe I tried came from Health Extremest. It uses almond flour as its base. Here is the recipe:
-1/2 Cup Coconut Flour
-1 1/4 Cups Almond Flour
-1/4 Cup Ground Chia Seeds or Flaxseeds (I used flaxseed)
– 5 Eggs
-1/4 Teaspoon Sea Salt
-3 Tablespoons Coconut Oil
-1 Tablespoon apple cider vinegar
-1/2 Teaspoon Baking Soda
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5″ loaf pan and smooth the top.
4. Bake at 350 degrees for 40 to 50 minutes.
5. Let cool before slicing.
I didn’t make any substitutions. I did however grease the sides of the pan with coconut oil, and wish I would have lined the bottom of the pan with parchment paper to make separating it from the pan easier.
This loaf turned out to be much closer to a sandwich bread replacement than the first one. The sunbutter loaf is more like a banana bread in its consistency and moistness. Both loaves can be cut up into twenty slices which are about 100 calories each. I made a stacked BLTA on the almond bread slices for a total of 356 calories.
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