Easy Cassava Seeds Sandwich Bread (Paleo, Nut-Free, Whole30, Dairy-Free)
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| Easy Cassava Seeds Sandwich Bread (Paleo, Nut-Free, Whole30, Dairy-Free) |
Always trust your gut, it knows what`s up! right? 💓
What do I say to you? First of all, because it`s entirely true, and this is how this bread was born. I was thinking of another cassava bread recipe, days before I trusted my instincts, and got into the kitchen late at night, I was so tired but was willing to make it, I had some eggs at room temperature to make a dessert for my son so I dumped everything together, I did not know anything about how it will turn out, how much time it stayed in the oven, so I started to count time from 40 minutes to check it out, then to taste it, and luckily without another test before this is the excellent result I am so happy to share with my family, and you! but to be sure it wasn´t a casualty because I do not want to present a recipe for you that does not work well, I did it the second time with different seeds (pumpkin instead of sunflowers seeds) 5 eggs more 1 ground flax egg, and I like it this one more than the first bread I made with 6 eggs, but you can try because both work perfectly.
This Sandwich Bread t`s spongy, flexible, tastes fantastic like any other seed bread you tasted before, has an earthy flavor, and is customizable, you can put herbs, oregano, rosemary, thyme, add different seeds, garlic or onion, etc. to boost the savor. It`s Paleo-friendly, Whole30, high in protein content (6 g for a slice) fiber (3.16 g), healthy fats, potassium, gluten-free, nut-free, dairy-free, and gut-health, I can`t ask for more 😋 do you?
My husband loves bread, any kind at any moment of the day but I do not want to him eat the store ones, me either, so what I do is don't buy them so that he does not feel the temptation that he has the bread stored and cannot eat it. He had some years before an open-heart surgery because he had several clogged veins but one was at 100%, high cholesterol, etc. I proposed to myself to do everything at home including bread, I know what I put inside them. They are by far healthy, luckily he likes what I have been making but almost all the time he complaints that they are not the same as the wheat flour but they taste good, since that time we have had a deal, and I please him with what he wants, and this makes me feels amazing knowing that I am taking his health up! Let me tell you that I am not a bread person but sometimes I want a slice of bread for example with soup, ghee, nut butter, avocado mash, or omelet for breakfast or to make a sandwich, and this is the kind of bread I would love to make from now on 😉
It can be stored at room temperature in a ziplock or an airtight container for about 2-3 days, after that transfer it to the fridge for about a week or so. I did not try to freeze it but I think it should work ok, if you do it tell me in the comments below.
I have the intention this weekend to do 2 more trying different seeds because we liked them a lot.
Nothing better than a slice of good sandwich bread, am I right? Hope you enjoy it as my family and I did!
Let´s make it.
EASY CASSAVA SEEDS SANDWICH BREAD (Paleo, Nut-Free, Whole30, Dairy-Free)
Preparation Time: 20 min Bake Time: 55 min
Total Time: 1:15 h + 2 h to cool it down
The recipe makes around 12 slices
Ingredients:
1 3/4 cups cassava flour
1/3 cup + 2 1/2 tbsp arrowroot flour
2 1/2 tbsp psyllium husk powder
5 eggs + 1 flax seed egg or 6 eggs (at room temperature)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 tbsp coconut sugar (omit for Whole30)
1 tbsp apple cider vinegar o coconut vinegar
1/3 cup avocado oil or coconut oil melted
1/2 cup + 1 tbsp of warm water (warm not hot) + 3 tbsp for the flax egg
2 tbsp pumpkin seeds or sunflowers seeds
2 tbsp sesame seeds
1 tbsp poppy seeds
1/2 tsp oregano (optional)
How to Make Cassava Seeds Sandwich Bread?
Preheat the oven to 325 F.
Grease the bottom and lateral of 9x5 inches bread pan, and line it with parchment paper overlapping it to easily lift. Set aside.
In a small bowl add 1 tbsp of ground flaxseeds with 3 tablespoons of warm water, stir it, and let it rest for 5 minutes.
In a large bowl add the dry ingredient with the rest of the seeds, and stir all to incorporate.
Beat the eggs, warm water, avocado oil, and the flaxseed egg, then add the vinegar, and stir again.
Pour the egg mixture onto the dry ingredients mixing the dough with a spatula until all is well incorporated until the dough will become elastic and thick. Let it rest for 10 minutes, and stir again.
If you see the dough liquid at first, let it rests for 10 minutes after that stir from the bottom a few times until it will become elastic and thick. I tell you this because depends on the kind of cassava flour you will use, one is more absorbent than the other.
Drop it onto the bread pan spread it, tap it once on the counter, and smooth the top.
Bake it for around 45-55 minutes, or until a toothpick inserted in the middle comes clean. Mine was baked at 55 minutes, checking in after 45 minutes.
Transfer it to a wire rack lifting with the parchment paper, take off the paper and let it cool down completely for at least 2 hours before slicing it.
Enjoy as a sandwich, as a part of a meal, or as breakfast!
Notes: You can substitute the seeds for others, add chopped nuts, or a combination of both.
A whole30 diet can leave the coconut sugar out.
Add fresh or dried herbs, oregano, rosemary, thyme, garlic, onion, chopped nuts, or anything that makes your boat float.
You`ll see the sunflower's seeds turn out to be green in color, don`t worry it`s a normal reaction when they interact with the baking soda.
The 1/2 + 1 tbsp of a cup of warm water is for the bread, don´t take from it the 3 tablespoons of water to make the flax seed egg.
If you like to do it with 6 eggs, only add 1/2 cup of water, and don´t add the flax seed egg or add the dry flax seeds instead of the chia seeds to the dry ingredients, but I think if you add 1 tablespoon of chia seeds and 1 tbsp of flax seeds to the dry ingredients you will need more warm water. I did not try it but they will steal the water from the bread, and it will be very dry.
Note: I let here the nutrition facts of psyllium husk powder that I used for this recipe, the amount you´ll get in each slice is around 3.16 g.
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| Nutrition Facts Psyllium Husk to add to the bread. |
If you like this bread maybe you want to see others I made before:
PALEO RUSTIC BRIOCHE BREAD (NUT-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
SWEET POTATO-CHOCOLATE BREAD (PALEO, GLUTEN-FREE, GRAIN-FREE)
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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