Oct 11 2017

Grain-Free Sandwich Bread

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This is the first post if written in quite some time.  My family and I got ill from mold and biotoxic exposures. Even if that had not occurred, when my baby went from chilling in a crib, to crawling, and then to walking, and getting into constant mischief, I just didn’t have time to sit down and pay attention to this blog.

This year is a totally different. We are all extremely healthy, all three boys are in school full days, and Harlow takes a nice two hour nap in the middle of the day. It’s literally the first time I’ve had two hours alone in ten years.

I’m now able to take some time for myself, and reflect on the past few years. It’s a lot to take in. Now that I have a second, I’ll soon write more explaining how we recovered from everything we went though to try and help anyone who’s going through a similar experience. If you haven’t been affected by mold (although 1/4 people are), you certainly (knowingly or unknowingly) have been affected by toxic exposures. Lyme is in the same category as well, so the issues we dealt with are widespread. What I do know for sure, is our diet and attention to what we put in, and don’t put in, our bodies has been key.

I’ve been gluten-free for years, but I feel even better eating grain-free. Every “body” is different, so I don’t like to speak for everyone, or force my views on anyone. I simply like sharing what works for me in the hopes it will help someone else.

I have found sandwich bread to be tricky in general. Most have unwanted preservatives. Gluten-free versions tend to be made with poor ingredients like rice, and tapioca flours that easily convert to sugar, causing inflammation, mood swings etc. Not to mention they are usually low in fiber and protein.

This recipe is quick, delicious, and high in protein. Although I am a certified raw food chef, most of the recipes I post are those of other chefs. I spend a great deal of time trying recipes to find the easiest, quickest, and most nutritious ones I can find. I do that to make life easier for those of you wishing to lead a healthy lifestyle, while still having time to enjoy yourself.

Many people, especially chidden, view bread as a comfort food. My son always wants toast. This bread is perfect to fill that void. It can easily be made once a week and stored in the freezer or refrigerator.

This is from the wonderful Danielle Walker of Against the Grain.

INGREDIENTS:

  • ghee or coconut oil for greasing pan
  • 8 eggs
  • 1/2 cup unsweetened almond milk
  • 4 teaspoons apple cider vinegar
  • 3 cups whole raw cashews, about 450g
  • 7 tablespoons coconut flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt

INSTRUCTIONS:

 

  1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325°F. Lightly grease a 10 by 41⁄2-inch loaf pan with ghee or coconut oil. Line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
  2. Combine the eggs, Non-dairy milk, vinegar, cashews, baking soda, and salt in a high-speed blender and process on low speed for 15 seconds. Scrape down the sides and then process on high for 30 seconds, or until very smooth. Add the coconut flour and blend again for 30 seconds. If the batter is too thick to blend, add up to 2 tablespoons water until it is moving easily through the blender. Transfer the batter to the prepared loaf pan.
  3. Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
  4. Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf using the parchment paper overhangs and allow to cool on a wire rack before serving or storing. Store the loaf tightly wrapped in parchment and cling wrap in the refrigerator for up to 5 days.

To freeze – wrap the loaf tightly in parchment paper and place inside a freezer resealable bag. Press all of the air out and zip it tight. Defrost in the refrigerator overnight.

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