April 21, 2017

Paleo Sandwich Bread (AIP + egg)

(AIP + egg) Learn more about introducing new foods and find recipes that include other introductions here.

Tomorrow we get to go on an adventure! We will be heading to Paso de Cortez, which is a super cool area between the active volcano and the group of mountains! We always have so much fun riding horses, hiking, and exploring the waterfalls! We spend much of the day there and it is always a good idea to pack a lunch! Usually we pack things like raw veggies (think carrots or cucumbers), fruit (like oranges and apples), and AIP meat sticks. However, this go 'round I kind of wanted a REAL picnic lunch. Something along the lines of a sandwich...or maybe some egg salad. So that is what I set out to accomplish...

Hmmm...look at that amazing bread! It smells like REAL bread! I kept thinking there was wheat bread around but it was just my delightfully yummy bread! It is a shorter loaf but isn't too dense or crumbly. It has amazing flavor, a combination of the Japanese sweet potato and the plantain flour make for an incredible flavor! The texture is fabulous, and improves as it cools! It is super moist, and overall, just a perfectly delicious loaf!

And with avocado egg salad, it is the BOMB!! 

Paleo Sandwich Bread
  • 1/2 cup of Cassava Flour
  • 1 1/2 cups of Plantain Flour
  • 1 mounded cup of Mashed Japanese Sweet Potato (about one medium sized)
  • 1 cup of Applesauce (I simply blended up an apple)
  • 6 Tablespoons of Olive Oil
  • 4 Eggs
  • 5 Tablespoons of Lemon Juice
  • 1 teaspoon of Baking Soda
  1. Preheat your oven to 350*F. 
  2. Peel and poke holes in the Japanese Sweet Potato before putting it in the microwave until soft (mine took about 10 minutes). 
  3. Sift the cassava flour and plantain flour into a small bowl.
  4. Whisk the applesauce, olive oil, eggs, and lemon juice in a large bowl. 
  5. Add the flour and mashed sweet potato to the wet ingredients and mix well. 
  6. Now, prepare your bread pan. I used parchment to make sure that the bread wouldn't stick (see below). 
  7. Add the baking soda and quickly stir it in. It will start to expand so you need to get it into the bread pan as quickly as possible!
  8. Pop it in the oven for about 30 minutes or until the top is golden and a toothpick comes out clean when inserted into the center. 
  9. Let cool for 30 minutes before slicing and enjoying!
Reheat in the toaster oven for fresh leftovers!

This is how I lined my bread pan:

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