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Everyday Grain-Free Sandwich Bread
A family favorite made countless times, this grain-free sandwich bread is delicious, versatile, and perfect for sandwiches, French toast, avocado toast, and more.
Prep:
10 minutes
|
Cook:
35 minutes
1 loaf
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Easy
Ingredients
4 eggs
1/2 cup butternut squash- cooked and mashed (can substitute cooked acorn squash or pumpkin)
1/2 cup cashew butter (can substitute almond or any other nut butter or tahini)
2 tbsp olive oil
2 tbsp honey
1 tsp apple cider vinegar
1 cup almond flour
3 tbsp coconut flour (or substitute 3/4 cups additional almond flour)
3/4 tsp baking soda
1/4 – 1/2 tsp salt (I use the lesser amount if the nut butter is salted)
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4 large eggs
120 g butternut squash, cooked and mashed (or cooked acorn squash or pumpkin)
125 g cashew butter (or almond butter, another nut butter, or tahini)
30 mL olive oil
42 g honey
5 mL apple cider vinegar
96 g almond flour
21 g coconut flour (or substitute about 72 g additional almond flour)
3.5 g baking soda
1.5–3 g salt (use the lesser amount if the nut butter is salted)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
Instructions
To Roast the Squash:
- Cut the squash down the middle lengthwise and scoop out the seeds and stringy pulp with a spoon.
- Line a baking sheet with aluminum foil for easy clean up. Place squash halves cut side down on the pan.
- Roast for 30-45 minutes until the flesh is soft and easily pierced with a fork. (The time will depend on how large the squash is)
- If desired, measure out 1/2 cup portions and freeze unused portions for more bread baking.
For the Bread:
- Preheat oven to 350 degrees. Line (at least) the bottom of an 8 x 5 loaf pan with parchment paper.
- Add the eggs, cooked and mashed squash, nut butter, olive oil, apple cider vinegar and honey to a food processor and combine until smooth.
- Add the remaining ingredients, almond flour, coconut flour, salt and baking soda and process for 20-30 seconds until combined.
- Pour the batter into the prepared baking dish and bake at 350 degrees for 30-40 minutes. You will know its done when it is firm to the touch in the middle. The bread will continue to firm up as it cools. **If the top starts to get too brown, loosely cover the bread with aluminum foil.
- Cool for 20 minutes on the counter before removing from the pan. Run a knife along the sides of the pan to release the bread. Continue to allow the bread to cool completely on a rack.
- Store the bread in an airtight container in the refrigerator.
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Nutritional Info
Storage
Notes
This recipe is VERY forgiving and you can substitute many of the ingredients (if necessary for allergies, etc) with outstanding results! (i.e. different squashes, different nut butters, event different nut flours)
To reheat (if desired) simply slice and pop in the toaster.
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