Paleo Sandwich Bread in all it’s glory.
For the recipe, scroll down….
Made you look.
No really, there were a lot of pig butts, all up in my grill. Like, 700lb. pig butts. We went on a leisurely walk in the woods with them while they munched on roots and tubers and whatever else it is pigs like to root around for. It was amazing and made me want to go out and buy up a bunch of little piggies to dig up my lawn and turn it into a veggie garden.
Then I remembered how much I like a good pork chop. For a second I was sad, but then I remembered bacon and I was happy again.
Long story short, it was a good time and a bit of an education in the farming of really good pork. Free range is the best and these guys probably have the best life of any pigs I’ve ever met. True story. I bought pork chops and went home.
This was at Shadow Mountain Farm, right here on Vancouver Island. Check out their Facebook Page and go on a walk with the piggies. Then buy some yummy produce, fresh local meat, eggs, milk, honey or what not.
This guy says “Thanks!’ And his girl, behind him there…she’s peeking.
What do pigs, turkeys and the unashamed consumption of meat have to do with paleo sandwich bread? Nothing.
But you know what? PALEO SANDWICH BREAD!
For all you people out there unwilling to give up your attachment to breads, I give you a Paleo version. Paleo sandwich bread, perfect for that BLT you’re dying for. Just don’t eat it every day, I hear flax has some sort of phytoestrogen component to it…might make you girly or what not.
One year ago: Chocolate Chia Energy Balls
Two years ago: Brown Butter Caramel Cake with Whipped Chocolate Frosting
Three years ago: Strawberry Rhubarb Pie
- 3/4 cup soaked almond butter, smooth (store bought works fine too)
- 6 pastured eggs
- 2 tbsp honey
- 1/4 cup coconut oil, melted
- 1/2 tsp apple cider vinegar
- 1/4 cup ground golden flax
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- Preheat oven to 350°F. Line an 8 x 4″ loaf pan with parchment, grease well with coconut oil.
- In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
- In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
- Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.
* To make soaked almond butter, fill a bowl with the amount of raw almonds you want to make into almond butter, cover with cold water to 2″ above the almonds. Leave for 24 hours. Dry in an oven at the lowest setting until dry (at 170°F this takes about two hours). Then you can blend into almond butter per my recipe here: [http://guiltykitchen.com/2010/11/22/back-to-basics-culinary-fundamentals-nut-butters/] or you can roast them first and then blend into almond butter.
** Many people have asked for nutrition information for this recipe. Based on slicing the loaf into 15 slices (the average number I got), each slice contains: 159 calories, 13.2 g fat (4.4 saturated), 65 mg cholesterol, 175 mg sodium, 6 g carbohydrates, 1.5 g fibre, 2.5 g sugars, 5.5 g protein
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More delicious recipes from other fabulous food blogs:
Paleo Bread from Elana’s Pantry
Paleo Banana Bread from Civilized Caveman Cooking Creations
Pumpkin Granola Quick Bread from PaleOMG
Paleo Bread from Health Extremist
Yeast Based Paleo Bread from The Paleo Mom