Like a cat with a new (catnip) toy, I had to play around some with the new bread recipe. I wanted to stick with the quick microwave method, but wanted the bread to be a little larger in diameter and have more flavor. I think this modification to the original recipe accomplishes that…give it a try and let me know! I tripled the recipe to make 2 slightly larger portions. Instead of butter, I added walnut oil – which also eliminates dairy for people that are avoiding dairy products. The biggest change was adding toasted sunflower seeds, which gave the bread a nice nutty, toasty flavor – a taste more familiar to people that enjoyed nutty breads in the past. Other nuts would work just as well (walnuts, pecans…mmm).
This recipe makes two individual “breads”. Microwave in two 5 1/2-inch ramekins.
- 3/4 cup almond flour
- 4 tablespoons flaxseed meal
- 2 tablespoons toasted sunflower seeds (or other toasted nuts)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt or sea salt
- 3 eggs
- ~1 teaspoon honey (optional)
- 1 1/2 tablespoons walnut oil (or oil of choice)
Butter or oil the ramekins.
Crush the sunflower seeds or nuts with a rolling pin (or other heavy object), but not so thoroughly crushed as to be unrecognizable. Bits of seeds/nuts will add texture to the bread.
Combine the dry ingredients in a medium-sized bowl. In another bowl, whisk the eggs with the walnut oil. Add the wet ingredients to the dry ingredients and mix well until combined. Divide between the 2 ramekins.
Cook one at a time in the microwave for 1 minute and 20 seconds. (My microwave would not hold but one at a time, and I have no idea of how long it would take to cook 2 together.)
If making sandwiches, it’s a good idea to trim off the rounded, top part of the bread so the slices will be flat. Save the trimmings in the freezer to make grain-free breadcrumbs for other dishes (mmmm, like meatloaf or crumb toppings).
UPDATE 04/23/12: I just made this recipe in a buttered 8×8 glass baking dish; microwave for 2 minutes and 30 seconds. Turn it out on a cutting board a let it cool. When cool, cut into 4 squares, and split each square to make sandwich slices. They are a little on the thin side, but work fine. I recommend grilling or toasting them. Mmmm, grilled cheese….
Other ideas yet to happen: “focaccia bread” with chopped rosemary and parmesan cheese, or olives, or sundried tomatoes…. <drool>
58 thoughts on “Primal Sandwich Bread 2.0”
Looks like an awesome sandwich!
Thanks, Greg! We didn’t feel the least bit deprived with this one.
I really would love to try your bread recipe, but I do not use a microwave. What are the baking directions for the oven? Thanks!
Hi Heather – I haven’t tried it myself in the oven, but I am willing to give it a guess. I would bake it at 375F for 15-20 minutes. Since that is a wild guess, keep an eye on it. It would be done when a toothpick inserted into the center comes out dry, and it should be lightly browned. Please let us know if you try it, and how it works in case other people don’t have microwaves.
As I mentioned to someone else, the beauty of this little recipe is how quick it is, using the microwave. If you’d like to try to bake a loaf in the oven, you might want to go for this tried and true recipe from Elana’s pantry for Paleo Bread: http://www.elanaspantry.com/paleo-bread/.
Thanks for the comment, and good luck!
“Ramekin” is one of my favorite words. Only really tasty things seem to come in ramekins, like creme brulee, cobblers, quiches, chocolate pot du creme.
what did you smear on the bread. that looks delicious !!! just made the bread its so tasty. now Id love to have the yummy “inside”
greatings from Germany
Greetings! That is chicken salad- and a lot more than an smear. I made it a rather thick portion of the sandwich. The chicken salad in the photo was from the Whole Foods deli section. I’m not sure where to find something similar in Germany! However I do have a recipe for chicken salad with pecans, that you can try if you’d like. Here’s the link: https://shecookshecleans.net/2011/02/21/chicken-pecan-salad/
Thank you so much! Im gonna try it out tomorrow when I make another bread – its sooo good!
I try to feed my daughter according to primal blueprint when she’s with me. She has begged me for Peanut butter and Banana sandwiches for a few weeks but I don’t keep bread in the house anymore. Thank you so much for this recipe. I’ve made it several times now and was happy to see my four-year old smiling with a messy peanut butter face this week. It made her day and I’ve shared your blog with my readers at The Road BEYOND Warrior Dash (http://road2warriordash.wordpress.com/2011/09/27/primal-bread-ftw/).
Oh wow! This recipe is total YUM! Thank you so much!
This was Fantastic! OMG thank you so much! I had my doubts, especially about the microwave. You have to try this, it will make packing lunches so much easier 🙂
I know what you mean about the microwave…it is not really for cooking in my opinion, but it does work for this bread. Thanks for the comments!
I wanted to wait to reply until I had actually made this bread. I just did and this is the closest thing to bread that I have encountered. Just so you know, I am not one of those people who enjoys healthy. I like all the bad stuff so to find good substitutes is a challenge for me, especially because I can’t stand the texture of eggs. TRY THIS BREAD! It is awesome and so easy. I love that everything is pantry friendly and you can whip it up in five minutes for sandwiches that day. The best description I can give you is that it tastes like that Milton bread but not as sweet. I am going to try it out for french toast and for grilled cheese sandwiches. I’ll let you know how it goes.
That’s wonderful, Erin! Thanks for commenting – I can’t wait to hear how the french toast turns out. I bet that would work great.
I must have smaller ramekins than the recipe called for, because my mini breads overflowed onto the microwave turn-table. They had round muffin tops and some of the cooked bread was over the side and along the bottom on the outside of the ramekin. Next time I will try dividing the batter between 3 ramekins instead of 2. As a plus, they were the so delicious that this is now my go-to quick sandwich bread. Definitely a keeper!
Oops – sorry you got a mess, even if it was a tasty mess! The ramekins I used were 4-inches or more in diameter. Hope it works better next time! Thanks for commenting, Kelly!
Love it. Thanks!
We’ve been paleo/primal in my household for over a year but still struggle to find a sandwich bread that one of my children will accept happily. The other breads taste too eggy and he definitely isn’t an egg person. Your sandwich bread looks like the real deal, and I cant wait to make it for him. My only problem is we do not have or use a microwave. What equivalent temperature and timing will you use in a conventional oven for this bread?
Toki, I hope your son will like the bread. It has a lot of eggs in it, but I think the addition of toasted seeds/nuts keeps the egg taste in check. I still have not tried this in a conventional over – so this is purely a guess. I would bake it at 375F for 15-20 minutes. Since that is a guess, keep an eye on it. It would be done when a toothpick inserted into the center comes out dry, and it should be lightly browned. Please let us know if you try it, and how it works in case other people don’t have microwaves.
Omg! Thank you so much for this recipe. We have been missing bread so much. We have tried other recipes and have bought some paleo breads but all were pretty bad. This one is PERFECT! I didn’t have flaxseed meal so I sub it for chia seeds which gave it a lovely little crunch. Thank you!!
Hollie, you are very welcome. I was craving a banana sandwich last week, and made up a batch and toasted it – yum! I like the idea of chia seeds too – always looking for something to use them for. Thanks!
I LOVE this bread…..i’ts my go to bread for dinners, breakfasts, etc! I’ve made it into a foccacia bread……add italian herbs, drizzle olive oil over the top and sprinkle with garlic salt. Bake in the oven 375 degrees for about 15 minutes or until toothpick comes out clean. Also made it into a yummy cinnamon breakfast bread. Did it in the ramikins in the microwave. Mix cinnaomon and sugar together. Pour batter into bowls, add 1 TBS cinnamon mixture to the middle and swirl through with a knife. Cook in microwave like you did and it’s scrumptious toasted for breakfast!!
Thanks, Valerie! Those are fabulous ideas. I can’t wait to try them! I could use some cinnamon toast right now….
We can’t have microwaves where I live (backyard of a large radio observatory). Any chance of making this in a conventional oven?
Alex, please see Valerie’s comment, right above your comment. Instructions there for conventional oven.
So close it almost bit me! Thanks 🙂
Yummy, that was good! I put the mix into a loaf dish I’ve got and microwaved for about 3 mins, it was still a little soft in the middle but I turned it out onto the cooling rack, and then split it and toasted it! It was soooo good, thank you!
You’re welcome, Jules! Mine usually comes out looking pasty/gooey on the bottom, but is much better after toasting. Thanks for commenting!
This is the perfect replacement for bread! I’ve baked it at 375 degrees in a pie tin to make pretty wedges and just did it in a 9 by 5 bread pan. Cut into thirds for easier removal from the pan. It is thick enough to slice in half and make a grilled cheese sandwich! Leftovers keep well in the fridge, also good with butter and cinnamon broiled for cinnamon toast.
Thank you, DeeDee! I love hearing the different ways people adapt this recipe!
Just made this yesterday and was so excited to have a sandwich!! Each ramekin came out pretty thick so I sliced each in half and got 4 slices that way. It came out great! I’ve tried a few other “bread” recipes and this was by far the best. Thanks so much for developing such a yummy recipe. 🙂
Thank you, Denise!
I…LOVE…YOU!!!! I just made this bread for the first time and I am obsessed! I used the 8×8 baking pan method and got 4 “rolls” out of it that can each be split in half. Is it bad that I’ve eaten 1 1/2 rolls already today and it’s only 2:30pm???
Being Paleo for the past few years, I have tried NUMEROUS bread recipes. Usually Maria Emmerich’s bread is my go-to but I have to admit that while the texture is very bread-like (due to psyllium husk), it has an odd smell to it…I liken it to a wet dog smell! LOL
I am loving the toasted sunflower seeds in your bread and can’t wait to try making french toast with it tomorrow morning 🙂
Thanks Nicole! It feels good to be loved…and also feels good to have some toasty bread. Thanks for commenting!
I made this bread tonight with our dinner. It was great! Just what I needed to help me get through this new way of eating. I also liked that there weren’t any gums and other ingredients. Good job and thanks!
Thanks, Cathy! This one is a lifesaver when you just NEED a little bread. Glad you enjoyed it!
What kind of almond flour do you use? Regular or blanched? Can you make this with coconut flour?
Hi Jennifer, thanks for the questions. I use finely-ground, blanched almond flour from JK Gourmet. It is available on Amazon: http://www.amazon.com/gp/product/B002YRBALU/ref=oh_details_o07_s00_i02?ie=UTF8&psc=1
Substituting coconut flour would not work in this recipe. It adsorbs moisture differently than almond flour.
Made these Delish! Didn’t have ramekins so used silicone muffin tray and divided mixture between the 6 places and then microwaved for 2.5 mins! They’re delish! Stopped me caving in and having Bread or crisps!
this bread was amazing. i finally have a use for my walnut oil. Thanks for the recipe.
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