Grain-Free Sandwich Bread

  • Currently 4/5
This mild-tasting bread comes together in no time. Because its base is almond butter, it's easier to digest than breads based from almond flour. It's perfect for French toast and sandwiches. Grill it, toast it, or eat it plain.
3/4 cup almond butter (room temp)
4 large eggs
1/2 cup almond flour
1/2 tsp salt
1 tsp baking soda
1. Preheat the oven to 350-degrees fahrenheit. Line a 4- x 8-inch loaf pan with parchment paper.
2. In a small bowl, combine all of the dry ingredients.

3. In a large bowl, cream the almond butter and eggs with an electric mixer until smooth. Add the dry ingredients and mix until combined. Pour the batter into the prepared loaf pan and bake for 35 minutes. The bread is done when you can insert a toothpick and it comes out clean.
Yield: approximately 12 slices (1 serving each)

Calories: 152
Total Fat: 13g
Fiber: 1g
Sodium: 324mg

To make muffins: Pour the prepared batter into a muffin tin lined with paper muffin cups. Bake at 350-degrees for 10-12 minutes. The muffins are done when you can poke them with your finger and it bounces back instead of sinking; OR an inserted toothpick comes out clean.

*The bread or muffins may be stored in the refrigerator or the freezer.
Dish   BreadPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Diabetic-Friendly, Wheat/Gluten-Free

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