Simple Sandwich Bread {grain-free}

5 from 1 vote

Use any nut or seed flour here as well as any nut or seed butter. I like almond, cashew, and sunflower seed flour and butter.

You can use a baking pan with parchment paper or I love using these silicon baking pans.

NOTE: Both editions of the SCD cookbook are is missing the salt in this recipe.

Servings: slices

Calories: 166kcal

Preheat your oven to 350°F/175°C.
In a bowl, use a spatula or mixer to blend together the nut butter, eggs, and honey until creamy.
Add the remaining dry ingredients to the batter and blend until creamy.
Pour the batter into a baking pan; I use a 3½ by 7½-inch loaf pan or a 5 inch by 8 inch silicon loaf pan, but you can use a larger pan. Bake for 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool and slice. Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so.