Primal/Paleo Sandwich Bread – Grain free!

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So bread is something I don’t miss too much – sandwiches, on the other hand, I missed.  This bread tastes nutty, and is more the consistency of a dense sweet bread, but it works well for sandwich making.  My 2 year old eats peanut butter and jelly on this bread and my husband likes grilled cheese or egg-in-a-hole using this bread.

Sandwich Bread

3 cups of almond flour

4 T of coconut flour

1/2 cup of flaxseed meal

1/2 t of salt

3 t of baking soda

10 eggs (wowza, I know)

1/2 cup of coconut oil

4 T of honey

2 T of apple cider vinegar

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Mix together all the dry ingredients in a large bowl (almond flour, coconut flour, flaxseed meal, salt, and baking soda).  Add the wet ingredients (eggs, coconut oil, honey, & cider) to the dry and mix well with a hand mixer, scraping the sides to combine everything.

Pour the batter into a standard loaf pan (9×5).  Bake at 350 degrees for 1 hour – check the middle at that point to make sure it’s cooked through.  Cook longer if necessary.

Cool in the pan for 10 minutes.  Then cook completely on a cookie rack.

Slice and enjoy!

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Tomato, Basil, & Cheddar Soup

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On a cold spring day, there’s nothing better than a bowl of homemade tomato soup with a grilled cheese sandwich to dip into it.  Seriously – it’s great comfort food!  I’ll post the recipe for my primal bread later, but for now, trust me, this bread makes one heck of a grilled cheese to this tomato soup recipe.

Tomato, Basil, & Cheddar Soup

2 14.5 oz cans of diced tomatoes

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1 tsp of olive oil

1 cup of vegetable (or chicken) broth

1/2 cup of full fat plain Greek yogurt

1 cup of cheddar cheese, shredded

1 tsp of dried basil (or 1/4 cup of finely chopped fresh basil)

1 tsp of dried oregano

1/2 tsp of salt

1/4 tsp of black pepper

Over medium heat in a medium saucepan, add olive oil and chopped onion.  Sauté onion until tender; add in garlic and cook another minute.  Pour in 2 cans of tomatoes, juice and all, into pan, along with the broth.  Stir in seasonings.  Simmer, covered, about 30 minutes.

Right before you are ready to serve the soup, mix in by hand your yogurt and cheese, until well blended.  Then use this handy dandy immersion blender and blend until smooth:

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Serve this soup by itself or with grilled cheese (yum).

Enjoy!

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