sandwich bread

there is nothing like good bread. i adapted this recipe from one of my favorite cookbooks: The Beauty Chef by Carla Oates. the base is made with almond flour which makes the bread low in carbohydrates and rich in Vitamin E, fiber and healthy fats. i added active dry yeast to the bread to give the loaf a traditional "bread" taste. once you smell the loaf baking in the oven you'll want to devour it warm from the pan! i highly recommend adorning the bread with almond butter and raspberries, but you could never go wrong with a fried egg, avocado and hot sauce. the sandwich possibilities are endless!

adapted from Carla Oate's The Beauty Chef

makes one 8.5-inch loaf

1/4 c. full-fat coconut milk, warmed

1 tsp. raw honey

2 tbsp. active dry yeast

1/4 c. ground golden flaxseed

5 eggs

1/4 c. extra-virgin olive oil

1 tbsp. apple cider vinegar

2 c. almond flour

1/4 c. arrowroot powder

1 tsp. baking soda

1/2 tsp. Himalayan pink salt

to enjoy:

• in a small bowl, combine the coconut milk, honey, yeast and ground flaxseed. set aside to proof for 10 minutes.

• meanwhile, in a large bowl whisk together the almond flour, arrowroot, baking soda and pink salt. once the yeast mixture is done proofing, add to the dry ingredients along with the eggs, olive oil and apple cider vinegar. mix well until a batter forms. cover the bowl with a damp towel and allow to rise for 2 hours.

• preheat the oven to 350°F. line one 8.5 by 4.5-inch loaf pan with parchment paper or grease with coconut oil. pour the bread batter into the loaf pan and spread the top evenly with a spatula. bake for 25 to 30 minutes, until a toothpick inserted into the center of the loaf comes out clean. remove the sandwich bread from the pan and transfer to a cooling rack. wrap leftovers in beeswax wrap and store on the counter for 3 days or in the fridge for one week.