MARSHMALLOWS AND BANANA BREAD... WHO COULD ASK FOR MORE?

Let there be bread

I've been following a somewhat paleo lifestyle for a couple years now but I REALLY miss sandwiches.  Sometimes I sneak my wild yeast sourdough bread, but I can't do it all the time.  I started making almond based breads, but they never had the bread like consistency I LOVE in a sandwich bread, UNTIL NOW!  I am so excited about it, I can't keep it to myself!  Brace yourself, get ready to have your socks knocked off.  I've made a couple of variations, the "plain", multi seed and nut, cinnamon (coconut) sugar and chocolate chip and am sharing all of them today. 

olive oil: 1/4 cups + 2 tablespoons

eggs : 9

Himalayan salt 3/4 teaspoon 

tapioca flour: 3/4 cups 

almond flour: 1 cups

baking soda: 3/4 teaspoon 

apple cider vinegar: 1 1/2 teaspoons 

nut butter: 2 tablespoons

nuts and seeds: 1 1/2 cups

Heat the oven to 325 degrees. In a medium sized bowl, whisk the olive oil, salt and eggs together.  Add the flours and baking soda and whisk until combined.  Mix in the apple cider vinegar and nut butter. Fold in the nuts and seeds.  Spray a 9x5 loaf pan and fill with the batter.  Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.

I absolutely love how light and flavorful this bread is.  Its perfect for sandwiches or toast.  I enjoy mine with dairy free basil pesto, avocado and salt.   

Alternatively, you can make this into a delicious cinnamon sugar bread by eliminating the nuts and seeds and adding 1/4 cup coconut sugar and 2 teaspoons cinnamon.  To do so, mix the two in a small bowl until combined, then fold into the batter.  I usually make this into french toast for my sister on her birthday. 

To make the chocolate chip version, add 2 tablespoons of honey with the first step and 1 cup of chocolate chips in place of the nuts and seeds!

Enjoy,

Coco

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