The first time that I tried to make a Paleo version of sandwich bread, I used sunflower seed butter. I used to really like the combination of honey and sunflower seeds in a loaf of bread, and since I had the sunflower seed butter on hand I used it instead of almond butter. I was very excited, the loaf turned out looking great…but then I set it out to cool. The loaf of bread slowly turned a vivid shade of green.
I had no idea what had happened, but knew I would probably not be taking photos of that particular loaf to share with you all. I didn’t even know if I could eat it. Luckily after a bit of research I found out the true cause. It turns out, when sunflower seeds are cooked together with baking soda, they react by turning bright green. It’s also completely safe to eat, though it looks quite strange. The entire baking incident turned out to be a happy accident because I made it the weekend before St. Patrick’s Day. So I found myself with a loaf of green bread in spirit of the holiday. I had stumbled upon a natural form of food coloring, completely by accident.
The corrected version of the recipe, with almond butter, develops a slight crust on the outside while still staying moist. Even though there is a bit of coconut flour in the recipe, this does not taste like a loaf of coconut bread. It can be enjoyed with jam or even toasted.
It is recipes such as this that might help you to prevent slipping back to wheat. Best of all, especially when compared to other Paleo breads that can be found for sale online, it is not too expensive to make. The bread can be stored in the refrigerator for about a week or put in the freezer.
- 3/4 cup almond butter
- 5 eggs
- 1/4 cup coconut oil, melted
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 1/4 cup ground flaxseed meal
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar together with a hand blender.
- In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
- Pour the dough into the prepared baking pan. Bake for 30-35 minutes until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.
|Vitamin A||28.7 µg|
|Vitamin C||0 mg|
|Folic Acid (B9)||16.7 µg|