Did you guys see Monday’s email kicking off our NUDGE the PUDGE program?
NO?! Well you have to sign up for our newsletter to get in on the action!
If you’re just joining in, our NUDGE the PUDGE program is a 3-week clean eating effort. Each week we send you an email outlining what should be eliminated from your diet (and why!), and we give you tips and tricks and pointers to help you succeed. You can join our Facebook Group too, where we’re sharing recipes and inspiration along the way!
This week we eliminated GLUTEN and SUGAR. Most people panic about missing bread more than anything, but we’ve got you covered - we’re sharing Melissa’s favorite grain-free bread recipe!
GRAIN-FREE SANDWICH BREAD⅔ cup coconut flour
¾ cup almond flour
½ cup coconut oil
8 eggs, preferably from pastured hens
1 tablespoon mild-flavored honey
1½ teaspoons apple cider vinegar
¾ teaspoons celtic sea salt
¾ teaspoons baking soda
Melt oil in a small saucepan over low heat. Turn off heat and allow to cool a bit. Stir in the honey and vinegar. Break the eggs into a medium bowl. Add the salt, baking soda, almond flour, and butter mixture. Mix together with a hand mixer. Measure out the coconut flour. Mix the coconut flour into the other ingredients very well. Pour the batter into a well-buttered loaf pan. Bake at 300F for 50-60 minutes. It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean). Let cool for 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely. Wrap tightly with plastic wrap. Store in the fridge or freezer. Place parchment paper between the slices, and store it in the freezer. Makes one delicious loaf.
PS: Did ya check out our post about Making 2017 Your HAPPIEST and HEALTHIEST Year Yet? You don’t want to miss it!