I was having a look through the Petite Kitchen website for some healthy lunchbox ideas for the school lunches when I came across the Gluten free sandwich bread recipe. I like the idea of Gluten free but have never come across a bread, made or store (EXPENSIVE) bought that I like.
This recipe has only a handful of ingredients and was really easy to make. But.......I'm NOT sure I would call this sandwich bread. To me it is more "loaf" than bread. I enjoyed it smothered with butter and washed down with a cup of tea. Bell preferred it this way too. The nutty smell is divine and you can really smell and taste the banana, so I think it would limit what fillings you would use.
Tomorrow in the school lunches I'm going to pop in a sandwich each using this "bread" with butter and jam and see if they like it.
It will definitely be a recipe I will continue to use, and add in other nuts and seeds. I thought I may have left it in a little too long but when slicing it up it was super soft and not dry at all.
Lovely but give me a big chunk of white bread any day!
Gluten free sandwich bread
1 cup of almond or peanut butter
1 ripe banana, sliced in to pieces
2 free range eggs
1 tsp baking soda
1 tbsp apple cider vinegar
a handful of seed for decorating (optional)
Preheat the Oven to 180°C, and line a loaf tin with baking paper.
In a large bowl, add the nut or seed butter, banana, eggs, baking soda and vinegar. Using a potato masher, mash all ingredients well and mix together until mixture resembles a smooth paste, you can also do this in a food processor.
Spoon the batter into the loaf tin and spread out until even on top. If decorating with seeds, scatter them evenly on top. Pop in to the oven and bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tin before inverting on to a cooling rack.
*nut free (if using seed butter)
Joining Sarah Jane over at Chantille-Fleur for Tea party Tuesdays.
(2nd Tuesday of the month).