Bread Glorious Bread...

I recently came to the conclusion just a week of 2 ago, that N will quickly be 2 and 1/2 and he has never tasted the goodness of a sandwich! I have tried so hard to find a way to adapt a recipe to a "starchless" "glutenless" bread, but really haven't had much success...until now.

I got a call from J saying we were going to have a family outing...which we all love, but my first thought was "uh oh-what am I going to bring for Noah?" I didn't have any "travel" food ready. I did a quick search online, and quickly found one of my new favorite blogs, cheeseslave (She is on the blog roll list and the picture is hers.) She has an amazing recipe for Almond bread.

I am constantly amazed at how one can use almonds to replace starch. I have had lots of success with Almonds in place of wheat flour...pancakes is one.

We gave it a go, and I love it, J loves it, and most importantly N loves it! And I am happy to say the little man got his first taste of a sandwich, a grilled cheese one at that! I feel as though I have had a great kitchen success this week!

I know you are all probably dying for the recipe so....

2 1/2 cup whole crispy almonds (or crispy pecans) (recipe in Nourishing traditions CB)
1/4 cup butter (coconut oil, or lard, homemade yogurt or creme fraiche)
3 eggs
1 Tsp salt

Preheat oven to 300 degrees.

Measure nuts whole and place in a food processor or blender (I like the blender better for getting more of a fine meal) When almonds are pretty much pulverized remove from chopper of choice and place in a bowl. Add the eggs, and fat of choice and mix until well blended. Put "dough" (it will look much more like "sweet bread" recipes in consistency) in a small bread pan and bake for 40-60 minutes until a tooth pick comes out clean.

You can also buy almond meal at the store. You still use 2 1/2 cups, and soak this overnight in yogurt/buttermilk/kefir covered to remove the phytic acid and than proceed with recipe as noted above.
Let it rest for at least 10 minutes before using a butter knife to remove it from the pan.

We have used this for traditional sandwiches and also some french toast today. I wish I had taken pictures.

This recipe excits me for so many reasons, it is GAPS friendly, and yeast friendly, starchless, and full of protein. All and all, I am yet to find downers. :)

I will warn it sticks together really well, but the texture is not exactly like bread...it is a little more dense...kind of like a sweet bread. :) Enjoy!

Side note: just did this with pecans and added cinnamon, it is denser, but good. If you are looking for sandwich bread...definitely go with the almond!