This bread recipe is adopted from the beautiful and genius grain free cookbook author Danielle Walker, another pioneer in the Paleo movement. In her cookbook, Against All Grain, her bread recipe requires whipping the egg whites which is a little laborious. The recipe also calls for coconut flour which I am trying to avoid at the moment. So I decided to tweak the recipe.
It is a morning breakfast staple for me – sliced and toasted, topped with sunbutter and jelly or avocado and fried eggs or slathered with beaten eggs and sautéed in coconut oil to make french toast. Like it’s name states, the bread also makes wonderfully moist sandwiches. Use a high speed blender, and this bread is super easy and relatively quick. Most of all, it is moist, fluffy and so delicious.
