Back then, almost fifteen years ago, there weren’t many options for gluten free bread, and what was available to purchase was dry and tasteless. Not to mention that I was not only gluten free but also grain free, following the Specific Carbohydrate Diet with my daughter, and we also needed to be egg free, so truly bread was not an option.
Thankfully, this past year, we’ve been able to reintroduce eggs, and it has opened up a whole new world of culinary delight. Now, I’m busy experimenting – baking bread, cookies, cakes and brownies where before I was just resigned to living without.
It’s a very exciting time actually, not just for me but for so many, because of the growing popularity of a similar lifestyle to ours, the Paleo diet.
This bread recipe is adopted from the beautiful and genius grain free cookbook author Danielle Walker, another pioneer in the Paleo movement. In her cook book, Against All Grain, her bread recipe requires whipping the egg whites which is a little laborious. The recipe also calls for coconut flour which I am trying to avoid at the moment. So I decided to tweak the recipe.
Here’s my version of Danielle’s world famous sandwich bread. It is a morning breakfast staple for me – sliced and toasted, topped with sunbutter and jelly or avocado and fried eggs or slathered with beaten eggs and sautéed in coconut oil to make french toast. Like it’s name states, the bread also makes wonderfully moist sandwiches. Use a high speed blender, and this bread is super easy and relatively quick. Most of all, it is way more delicious than any bread you can buy, gluten free or grain free or not 🙂
Grain Free Sandwich Blender Bread
6 large organic eggs
1 3/4 cups raw cashews
2 tablespoons melted ghee or coconut oil
1 tablespoon honey
4 tablespoons nut milk, I use cashew
1/4 cup cashew butter
1 teaspoon baking soda
1 tablespoon apple cider vinegar
Preheat oven to 325. Grease a 9″ loaf pan.
In a high speed blender, place the eggs, cashews, ghee or oil, milk, baking soda, and honey, in that order. Blend until smooth, about 30 seconds. Add cashew butter and apple cider vinegar, blending again until combined. Pour into pan and immediately place in the oven. Bake for 35-45 minutes.
Store in fridge up to 5 days or freeze.