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© 2015 by Be Balanced With Jenny Noland, LLC

 

Sesame Sandwich Bread

April 1, 2016

 

YIELD: One 9 x 5 loaf (16 slices)

 

DRY INGREDIENTS


  • 3⁄4 cup sifted coconut flour (80 g)

  • 1⁄4 cup ground golden flaxseed (30 g)

  • 2 tbsp tapioca flour (20g)

  • 1⁄2 tsp. baking soda


  • 1 tsp. non-aluminum baking powder


  • 1⁄2 tsp. sea salt


  • 1 tsp. onion powder


  • 2 tsp. organic psyllium husk powder (6 g)


  • 2 Tbsp. sesame seeds (14 g) + 1 Tbsp. sesame seeds (7g) for topping

 

WET INGREDIENTS

  • 7 pastured eggs

  • 1⁄2 cup virgin coconut oil, melted


  • 2 Tbsp. organic cultured sour cream

DIRECTIONS

  • Grease or line the bottom of a 9 x 5 loaf pan with parchment. Preheat oven to 325 F. 


  • In a small bowl, combine the dry ingredients (except for the sesame seeds). 


  • In a medium bowl, beat the eggs, sour cream and coconut oil. 


  • Stir dry ingredients into wet to combine. The batter will be thick and sticky. 


  • Spread into pan and pat down to create an even top. Sprinkle with sesame seeds. 


  • Transfer to oven and bake 45-50 minutes or until a toothpick comes out clean and loaf is golden. 


  • Let cool on a wire rack. When completely cool, store in an airtight container. 


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