Paleo AND Vegan Sandwich Bread

Can I just say something here?  Baked good that are both Paleo AND Vegan are f*cking hard to make.  I mean, holy crap…I can’t use eggs.  I can’t use wheat flour.  I can’t use xanthan gum.  I can’t use 90% of the gluten free flours out there…sooo, hey, Camilla, let’s make bread out of NOTHING!!

OK, it wasn’t out of nothing…I just had to get creative with…not a lot.

I’ll admit up front that if you’re fat phobic at all, you’ll likely not want to eat this bread.  But you knew from the start of this little Vegan Venture that I was not going to give up my most beloved macronutrient.  Luckily, the fat content of this bread makes it really filling and I’ll say it made a very nice little breakfast for a few days.  I also experimented with some open-faced sandwichmaking–might I recommend this spinach and chutney combo…

Made me feel all exotic and creative when I really just had a ton of chutney left over.  That’s economics, people.

Anyhoo, the texture of this bread is definitely more of a quick bread, so it’s not going to bend and fold like a lot of commercial options, but it does the job.  Not too bad for making bread out of nothing.  I could be a Vegan Jesus…

Wait..wait…I’d be amiss if I didn’t ask you to follow me on Twitter!  Please??

INGREDIENTS

1/2 c Coconut Flour

1 t Salt

1 t Baking Soda

1/2 c Flax Meal

1 c Palm Shortening

1 c + 2 T Applesauce (make sure it’s at room temp)

INSTRUCTIONS

Preheat your oven to 325 degrees.

Combine the palm shortening and applesauce.  Add the flax, salt, and baking soda.  One tablespoon at a time, add the coconut flour and beat until you have a stiff dough.

Press the dough into a greased loaf pan.  Bake for 55-60 minutes until a knife inserted comes out clean.  Cool COMPLETELY before cutting into slices.

15 thoughts on “Paleo AND Vegan Sandwich Bread

  1. New to Paleo eating so please excuse my stupidity; is flax meal and flax seed flour the same thing? I haven’t had bread for sometime and would love to make this. I purchased flax seed flour – can I use that? THANKS

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  3. Hmmmm… I just tried this recipe — it tasted good, but it was very crumbly and cakey — I don’t know how anyone would make a sandwich from it. Fortunately, I had lined 2 of the sides and the bottom of the loaf pan with parchment, so I could lift the bread out of the pan by the parchment on the sides. I don’t dare move it off the parchment because it would probably fall apart.

  4. I agree. Very tasty, but super crumbly and cakey. I had to cook it forever to get it not super gooey in the middle. Any suggestions for getting it more bread-like?
    I’ll make it again anyway, just because it’s yummy.

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  7. this recipe is intriguing, but does it really call for 1 CUP of shortening?? I am not afraid of fat but that seems excessive.

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