Grain and nut free sun butter green bread
This bread is adapted from Danielle Walker’s Grain free, Gluten Free Sandwich Bread. I wanted to make a different bread for the kids that was nut-free. I found a really awesome sunflower seed butter at Trader Joe’s last week and I decided to give it a try. I knew that sunflower seeds contain chlorophyll, an acid. It reacts when heated with the baking soda in a recipe and turns the finished product green when it cools. I thought this would be a cool way to enjoy a sandwich or toast… on green bread.
It definitely turned out green!! The texture was really nice, not at all spongy and it was much less expensive than using cashews as the original recipe calls for.
2 cups sunflower seed butter (unsalted, without any added sugar or oils) at room temperature
8 large eggs, separated
1 Tbsp, plus 2 tsp apple cider vinegar
1/2 cup coconut milk
1/2 cup coconut flour
2 tsp baking soda
1 tsp sea salt
PUTTING IT TOGETHER:
Preheat the oven to 325 degrees.
Line a regular 9″ x 5″ x 2 1/2″ loaf pan with parchment paper.
Beat the sunflower seed butter with the egg yolks, vinegar, and coconut milk. A hand blender works better here than a handheld whisk. This recipe works best with store-bought high-speed sunflower seed butter. You can make your own using a high-speed blender, like a Vitamix, but it is difficult to get it smooth enough.
Beat the egg whites in a separate bowl until stiff peaks form.
Add your dry ingredients to the egg and sun butter mixture and stir to combine completely.
Next, add the egg whites to the batter and gently fold until combined.
Pour the batter into the parchment-lined loaf pan and immediately put it into the oven.
Bake for 45-50 minutes, until the top, is golden brown and a toothpick comes out clean. Remove from the oven, then let cool for 15-20 minutes. You can pull the loaf out easily using the sides of the parchment paper
Once the loaf is completely cooled, store it tightly wrapped in the refrigerator for up to a week. It also freezes well for up to two months.
Here we used the bread as a base for an open faced bacon, lettuce and tomato sandwich with avocado oil mayo.
It holds together beautifully, tastes fabulous and looked really cool too!!
You could simply toast it and spread it with butter or coconut butter alongside a fried egg. A nutrient-dense and satisfying breakfast! Here you can enjoy a piece of toast in the morning and feel good about it!