Saturday, September 8, 2012

Oh Happy Day!

So I taught a class this morning and then came down to spend hours spend a few minutes with my computer before beginning my Saturday.  I have a specific order of what I view:  First I read and possibly respond to emails.  Then I pop into Facebook and read the new posts, do my "likes", post smartass responses, blah, blah, blah...then I head to a few blogs I like.  And then to another few that I like.  And another.  Catch my drift?  Hence - hours?

Anyway - this was my facebook JOY this morning!  BE STILL MY BEATING HEART!

Seriously?  Need I say more? MARRY ME, THOMAS!!!!!

So here's a quick overJOY!!!

As you know - I'm the carbless girl now.  I mean - I eat a few grains throughout the week but essentially - no carbs except veggies and no sugar/treats and no alcohol.  (Welllll - some alcohol...but I am usually VERY good.)

The one thing I miss is a really good sandwich.  Peanut butter and jelly, egg salad, salami and cheese with lettuce, tomato, pickles, mayo, BLT...   I've been praying for someone to come along with a carbless bread recipe.  I've done gluten-free and that's all good for a cheat, but expensive and not THAT satisfying because I want more than 2 pieces because they are small.  

Two nights ago, my prayers were answered.


Ingredients (makes 1 8.5×4.5 loaf)
1 cup extra smooth raw cashew butter at room temperature (I use Artisana Organic)
4 large eggs, separated (mine weighed about 9 ounces in their shells)
1/2 to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)  SERIOUSLY??????  FRENCH TOAST!!!!!!
2.5 teaspoons apple cider vinegar
1/4 cup almond milk
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt

Preheat your oven to 300 degrees.
Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. I’ve done this with both electric hand beaters and a stand mixer and both seem to work equally as well. I would not try to make this by hand due to the stickiness of the butter.
Beat the egg whites in a separate bowl until peaks form. I used an electric hand mixer, but if you want a bicep workout, you can also do it by hand.
Combine the dry ingredients in another small bowl. Sorry for all of the dishes!
Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.
Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.

I made it yesterday.  It was a bit laborious and I was swearing muttering that it better be worth it.  

IT WAS AMAZING.  I am sooooooo happy.  I have been spreading the Grain-free Bread JOY since the first bite hit my tongue.  

French toast?  Back in my life!!!!  

Now THAT'S JOY!  enJOY, my friends!


1 comment:

  1. LOVE the picture of you and P. Awesome.

    And where did you find the bread recipe? It looks good!