Toast and Sandwich “Wonder Bread”

Name: Toast and Sandwich “Wonder Bread”
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 10
Ingredients: 1 cup almond butter (or tahini*); 3 eggs; 3 tbsp honey; 1 tbsp lemon juice; ½ tsp baking soda; 1 tsp cream of tartar; 2 pinch sea salt

April 18, 2022 Andrea Wyckoff

This bread is light and spongy and holds together well. I suggest slicing it on the thinner side after it has fully cooled. You can use the slices of this bread for sandwiches, French toast, croutons, and grilled panini sandwiches. My favorite way to enjoy this bread is toasted with jam or topped with sliced avocado and sea salt. While the loaf will bake up shorter than a regular loaf of bread, it is still a treat to be able to enjoy a starch-free slice. I freeze extra slices of this Toast and Sandwich “Wonder Bread” and simply reheat them in the toaster.

Ingredients

almond butter (or tahini*)		1 cup
eggs		3
honey		3 tbsp
lemon juice		1 tbsp
baking soda		½ tsp
cream of tartar		1 tsp
sea salt		2 pinch

Directions:

Preheat the oven to only 325°F.
Line a bread loaf pan with a piece of parchment paper (you can try greasing it really well, but I always line it with parchment paper for foolproof baking)
Whip up ingredients in a bowl. I mix it well by hand using a spatula, but you can use an electric mixer if you’d like. If your almond butter or tahini paste is on the firm side, you can add a spoonful of water or two until the batter is thin enough to properly mix.
Once mixed, spoon the batter into the bread pan.
Bake for 45 to 55 minutes at 325°F.

Notes:

This bread rises very quickly once in the oven. To prevent the bread from falling, do not open the oven until at least 40 minutes have passed. If you open the oven to check on the bread too early, the bread will fall in on itself. I usually bake for 55 minutes to guarantee the center of the loaf is baked through completely.
Let bread fully cool before slicing, as this will also help the bread keep its shape. And be forewarned, the loaf usually falls in a bit after being removed from the oven no matter what I try. It is still good bread, just shorter than a normal loaf of grain-based bread.
I like this bread lightly toasted and then made into sandwiches or served with jam. You can also cut it up and toast it into croutons for my Caesar salad.
When I make this loaf with tahini it turns out beautiful as well. Some may not enjoy the flavor as much (depending on your brand of tahini), but it is definitely worth a try as the structure holds beautifully!