• FOR THE BREAD
  • 5 eggs
  • 1 cup creamy almond butter
  • 1 1/2 cup almond flour
  • 1 tsp coconut flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp grape seed oil (to grease the loaf pan)
  • FOR THE FILLING
  • Mustard to smear (to taste)
  • Cold cuts (I used turkey salami) or if you're vegetarian, your favorite veggie combo

I’d been having a craving for a simple yet mouthwatering sandwich for days. I could even see it dancing in front of me. Store-made bread just wouldn’t cut it, so I decided to make my own. This recipe is an adaptation from Elana’s pantry, and it’s incredibly easy to make.  The prep time is really short as you don’t have to wait for the bread to rise.

First, preheat the oven to 350F. Then whisk the eggs in a bowl for about a minute.

Add the remaining ingredients: creamy almond butter, almond flour, salt and baking soda. Mix it all together until it looks fairly even. Note: I buy my almond butter from a machine in Wholefoods that grinds the almonds in front of you. This is how I know I am getting just crushed almonds with no additives. It looks very creamy when freshly ground.

Next, grease a loaf pan with grape seed oil if your loaf pan isn’t non-stick. If it is non-stick, you don’t need to grease it, but you will need a plastic utensil to get the bread out when done. I used this plastic knife, so that it doesn’t scratch my non-stick loaf pan.

Pour in the mixture into the pan. The pan I used is about 9 x 5 x 2.5 in. Note that the dough does not go all the way to the top of the pan. I was worried at first, but that is okay. The bread will rise while it’s baking because of the baking soda.

Bake it at 350F for 40-45 minutes.

Let it cool for a couple minutes as you collect the shmearing ingredients and cold cuts (or veggies) and prepare your sandwich in your favorite way.

A quick note about storage:  this bread recipe will yield several servings depending on how thick you cut the bread. To store whatever you don’t eat right away, wrap it in a couple paper towels and put it in a zip lock bag, taking as much air as you can. When you eat it again the next time, the best way is to reheat it in the oven for a few minutes.

In the picture below I put mustard on my slices of bread and then put in a few slices of turkey salami (from Wholefoods — no curing and no preservatives) and a couple pickles on the side.

Enjoy!!