This Paleo Sandwich Bread uses lots of eggs, nut-free nut butter (is that the right way to say it?), honey and some paleo-friendly flour alternatives to bake up a light and airy loaf of bread. Perfect for those of us in search of a satisfying and delicious slice of bread!
1 cup sunflower seed butter* (see note below) or almond butter, unsalted
½ cup arrowroot flour
½ cup tapioca starch
¼ cup coconut oil, melted
3 tablespoons raw honey
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon kosher salt
Preheat oven to 375 degrees F. Line a 9×5 inch loaf pan with parchment paper
Prepare the batter: In the bowl of a stand mixer, add all ingredients. Mix on low then gradually increase speed until all ingredients are evenly mixed, stopping to scrape down the sides and bottom as needed. The batter will be the consistency of cake batter. Pour the batter into the prepared pan.
Bake: Bake for 40 minutes or until a toothpick inserted into the middle comes out dry. Allow the bread to cool in the pan for 10-15 minutes, then remove from the pan by lifting the parchment paper. Cool completely on wire rack. Slice and enjoy!
Bread can be stored at room temperature in a plastic bread bag (I buy mine from Amazon) for 2-3 days
To store in the freezer, slice, place in a single layer on a baking sheet and freeze. Once slices are frozen, place them into a freezer safe storage bag for up to 3 months
Recipe adapted from Ditch the Wheat cookbook
*When using sunflower seed butter, the chlorogenic acid (aka, chlorophyll) in sunflower seeds reacts with the baking soda when baked, causing a green color when the bread cools. This is completely harmless and perfectly fine to eat! No flavor change occurs with this reaction either