The other day we read a book that involved sandwiches. Since we don’t eat grains, we don’t regularly have bread in our house. As a result, my kids have never had a traditional sandwich. They’ve certainly had their share of roll-ups, but not a regular two-piece-of-bread-with-filling-in-the-middle sandwich. After reading the book, my 6-year-old really wanted to try a sandwich.

While I’m very careful about the food that I feed to my kids, both for health and food allergy reasons, I also try hard to make sure that they don’t feel deprived on our diet. I want healthful eating to be a lifelong practice for them, not just something that their parents do. So when he asked for a sandwich, I quickly set to work in order to make it happen.

I looked through my cookbooks for a basic bread recipe, but they all seemed overly complex. Instead, I threw together this recipe with items I had on hand, and it turned out great. It was definitely denser than typical wheat flour, yeast-risen sandwich bread. Its consistency was closer to a typical quick bread, which is what it is. But it was extremely easy to make, and my son LOVED it.

I didn’t manage to get a picture of his first sandwich before he ate it (avocado – yum!), but we’ll definitely make it again.

Grain Free Bread Recipe

16 ounces creamy almond butter
6 eggs
½ teaspoon salt
¾ cup water
Coconut oil, for greasing pan

Put all of the ingredients into a food processor and pulse until thoroughly combined (or mix ingredients together in a mixing bowl using a hand mixer).

Pour ingredients into a standard-sized, greased loaf pan.

Place in a pre-heated 350-degree oven. Bake for 70 minutes, or until firm.

Let cool before removing from pan.

Slice and enjoy.

Because this loaf is so filling and protein dense, we sliced our bread into thin slices. This bread is great toasted. While we generally spread ours with avocado, it would also be great spread with butter, honey, jam, peanut butter, ghee, or whatever else you like to spread on bread.