Sandwiches are an amazing invention. A meal you can carry in your hand and take with you to lunch the next day, what a concept! Problem is the that whole thing where bread is full of grains and processed sugar. So it's pretty obvious to me that we need an easy solution.

What we need is an easy Paleo Friendly bread, that's healthy, tastes great, and stores well for at least a week. Sounds like I may be asking too much in the Paleo world but I think you'll like this one. Also the best part is, you don’t even have to separate your eggs or whip you egg whites!

Our Paleo Sandwich Bread recipe is made with a combination of almond flour and coconut flour. The almond flour give it a wonderful taste, while the coconut flour adds the light and creamy texture you expect with a good sandwich bread. The taste of the bread is also very mild, making it easy to pair with all your favorite foods.

When baking this bread it is important to let it cool completely before slicing. This will ensure nice even slices and preserve the texture of the bread. As always, when cooking with coconut flour it is important to make sure you measure the coconut flour exactly. Coconut flour is extremely absorbent, and adding too much could make the bread dry. This sandwich bread is easy to store and retains its moisture well. Do not slice the bread ahead of time and keep it covered. It should last a couple of days on the counter, or up to one week in the refrigerator.

Paleo Sandwich Bread

Prep Time	Cook Time	Total Time
10 Min	35 Min	45 Min

Ingredients

Print Recipe

Makes 1 Loaf (8 Slices)

• 6 large eggs
  
• 2 tbsp honey
• ​¼ cup coconut oil, melted
• ​½ tsp apple cider vinegar
• ​1 ¼ cup almond flour
• ​3 tbsp coconut flour
• 1 tsp baking soda
• ½ tsp sea salt

Instructions

1. Preheat oven to 350 degrees F.

2. Line a loaf pan with parchment paper and set aside.

3. In a large bowl whisk together the almond flour, coconut flour, baking soda and salt.

4. In another bowl whisk together the eggs, honey, coconut oil, and apple cider vinegar.

5. Add the wet ingredients to the dry then mix together with a wooden spoon until well combined.

6. Spoon the mixture into the loaf pan lined with parchment paper.

7. Bake in the oven for 35-40 minutes, until the top is browned and a toothpick comes out clean.

8. Remove from the pan to cool on a wire rack.

9. Allow to cool completely before slicing. Do not pre-slice, slice when needed.

Nutritional Facts  (Per Serving)

calories	fat	carbs	sugar	protein	sodum
150	12g	6g	5g	5g	356mg