I took inspiration for this recipe after trying the simple sandwich bread from Erica Kerwien’s book, Cooking for the Specific Carbohydrate Diet. It was such an easy recipe to do and made a great Sunday prep food ready for a week of work lunches. When I first put all the ingredients into a bowl, I did not have high hopes. It looked like a bowl of wet gloop rather than bread dough or cake batter, and I really didn’t think anything was going to happen. After sneaking a peek into the oven half way through however, I was amazed at the rise it already had on it – it had ballooned up amazingly! The result is a light and fluffy bread with almost cake like qualities to it. It was moist and delicious but lacked a bit of savouriness that is really needed for a lunch time sandwich or toastie. I made some changes to accommodate for my taste and this recipe is the result! Credit of course owed to Erica Kerwien for the starting point of this meal 🙂
Matured cheeses can be introduced into the diet after a few weeks of the strict gut resting phase has been completed. This will depend on how you are feeling, only you will really know if you are ready to move from the basic phase, and you can always go back there if your symptoms start to return. Matured hard cheeses are lower in lactose and often contain their own strains of good bacteria – the more the merrier as far as I am concerned! The Parmesan can be omitted from this recipe if you want but it wont be as savoury.
This takes 5-10 minutes of prep and 40 minutes of cooking time. It makes 10 small slices of bread and uses a 1lb/500g loaf tin.
- 4 large eggs
- 170g smooth cashew butter
- 30g peanut or almond butter
- ¾ tbsp. honey
- 25g ground almonds
- 2 tbsp. aged parmesan
- ¼ tsp. bicarbonate of soda
- ¼ tsp. salt
- 1 tbsp. nut crunch (optional)
Preheat the oven to 170C/150C fan/Gas mark 3.
Add all of the wet ingredients to a bowl and mix well until combined. Mix all the dry ingredients together other than the nut crunch and then add to the wet ingredients. Mix until well combined.
Grease and line a 500g loaf tin with grease proof paper. The paper is very important in this recipe as the mix sticks very easily to the tin!
Pour the mix into the lined loaf tin, and top with the nut crunch. Bake in the oven for 40 minutes until a skewer comes out clean from the centre. Turn out onto a wire rack and allow to cool. You can either slice as you go, or slice the loaf up and place in a freezer bag, removing slices as needed.
I use this recipe for sandwiches, for toast, for toasties, for eggy bread, anything I can think of! It really is a game changer and makes this eating regime much easier to deal with.