If I’m being really honest, crusty sourdough, smothered in ripe avocado with a few thick flakes of Himalayan pink sea salt, can not be beat. At least not in my book. Fresh from the oven, yeasty and warm. My only problem with said sourdough is its aftermath- a (my) proclivity for severe stomach swelling consequence. Worth it? Perhaps. But in the more conscientious effort to quell nearly two years worth of digestive discomposure, these past few months have been met with my gradual transition into a pseudo-gluten-free mealtime existence, with necessary exception. With most store bought alternatives leaving everything to be desired, this luscious loaf is wholly inspired by Erewhon – a Los Angeles based market doing ‘it’ really right. Committed to bringing local and organic produce from farm to table, Erewhon not only offers an immense selection of seasonally and locally inspired prepared meals and provisions, but a sixteen dollar paleo bread to boot. Nestled across the country and only just slightly too pricey for our pockets, our home prepared rendition has quickly become a mealtime staple. Inherently nourishing, unprocessed, and grain free while still maintaining that wonderfully moist and crusty ‘bread-ness,’ each slice is rich in almond and coconut’s ‘good’ fats, belly filling protein and fiber, and numerous other vitamins and minerals like iron, vitamin E, calcium, and potassium. Best fresh or rewarmed from frozen, we serve ours sliced thick and toasted, alongside Andrew’s frittata, topped with golden hummus or warmed nut butter, or served solo as an almost pound-cake like little treat. Read: breakfast without the bloat.
Grain Free Almond Coconut Bread
makes 1 loaf, 12 slices
Nutritional Information [per serving = 1 slice]
170 Calories, 14.5g Fat, 6g Carbohydrates, 2.5g Fiber, 1.5g Sugar, 6.5g Protein