Long story short, for almost a year now I’ve been cutting out grains and drastically reducing the intake of carbohydrates in my diet heading towards a Paleo-inspired way of eating. Suffering from less-than-optimal digestive function for far too long, I’ve found that this change has made a huge difference to my well-being. That, plus adding more healthy fats and animal protein to my diet. Having spent much longer than just this past year figuring out how to clean up my diet and feel better, I now feel stronger and have more energy, and no longer wake up with a sore throat or sinus infection every 2 months.
But eating this way is not necessarily the most convenient when always on the go, travelling between different yoga studios spread across Melbourne. Sometimes a good ol’ sandwich is all you want. And a crappy cardboard sugary sandwich is all you can find in the shop.
And so, I was introduced to the following, by a wonderful yogi, friend and teacher.
This recipe is fast (otherwise i wouldn’t be making it), no fuss (otherwise I wouldn’t be making it), easy to remember (otherwise i wouldn’t be making it) and healthy (otherwise .. you know what I mean).
And to top it off, when the loaf is sliced, it doesn’t crumble!!!! So many other bread-alternatives seem to struggle retaining their shape, especially when used in the all important art of sandwich making.
This little beauty keeps it’s shape, but still has a crumb, like perhaps a slice of traditional Danish sourdough rye bread. Being a Dane, I am partial to the open-faced sandwich but two slices of this with some stuff in the middle also works. It even tastes bread-y, meaning it goes with all the toppings you find on your traditional sandwich. My ultimate test was if it would work with pickled herring and with liver pate and slices of cucumber (it’s a Danish thing), and both worked. Which is when I knew this bread-less bread was a winner.
Currently, my favourite is vegemite with avocado (the Aussies got me), with either cheese and egg, or egg and parma ham. And possible a cherry tomato. And maybe mayo or mustard (or both).
The initial recipe makes a loaf that only has half the height of your average bread. That works for me, since its pretty damn filling and fits into my tiny tupperware. But you can easily double up the amounts and add on a little baking time if you prefer a full sized loaf.
What you need:
- 4 dl (400 ml) of almond meal
- 4 eggs
- 2 dl (200 ml) of mixed seeds - e.g. pumpkin, sunflower, sesame, poppy, chia, pine nuts, and even hemp seeds
- A splash of olive oil
- A pinch of salt
- An oven at 200 degrees
What you do:
- Mix it all together in a bowl.
- Put it in a baking tin (for loaf shape) or straight up in a pile on an oven tray (for a more rustic look).
- Bake for 20 mins at said 200 degrees
- Leave to cool completely.
- Once cool, store in a zip lock bag in the fridge. Keeps about a week.
P.S. Rumour has it, the dough works well with added feta and sun dried tomatoes. I have yet to add flavours as I prefer versatility, being able to use slices for savoury as well as “sweet” treats (coconut and peanut butter, OMG).
What other flavours would work with this? Chopped olives and roast garlic? Rosemary? Let me know what you come up with.