So it’s been over two months since my last post.
Y’all. I’m so sorry!!
Life has just been a whirlwind, but really when is it ever not a whirlwind?? I’m trying to somehow justify my absence, but really what good does that do? Looking back and seeing that my last post was about Valiant Hearts just blew my mind. I can’t believe it’s already been that long, but I feel like that was just the other day. I just recently had the chance to be part of another outreach night, and we’re already discussing the next one coming up in December. Back home, we’ve had some bumps in the road, and some awesome pit stops (are you keeping up with the whole road analogy? just wanted to make sure I didn’t lose you). There’s been unforseen work issues (some days people just suck), some crazy long hours, and a bunch of hurrying up and waiting. But there’s also been some awesome celebrations, some milestones, and some awesome growth. And for that, I’m extremely grateful. The summer flew, and somehow it’s October. Fall decorations are emerging. Cries for “Pumpkin Spice all the things!” are at the forefront of every coffee shop across the nation. But with this Texas weather still hanging in the 80s and flirting with the 90s, it really just doesn’t feel like fall yet. I know I’m in Texas and can’t expect snow or anything (you Colorado mountain people with your snow pictures, you know who you are), but is it too much to ask for the 70s?? I really don’t feel like it’s that unreasonable of a request. We have family coming down in a couple of weeks. If they melt, they’ll never come back!! It’ll be just like one of those memes with a very un-amused sweat-stained heat stroke victim with the words “come to Texas in the fall they said. It’ll be fun they said”. And we can’t have that can we? No, we certainly cannot.
But anywho, wow have you missed me and my ramblings? Anywho, anyhow are like the same word. Anywho anyhow anywho anyhow.
My recent dilemma has been that I want to continue bringing you good, legit recipes, but to ensure that they meet my approval, testing has to take place. Unfortunately, testing recipes takes time and funds that I simply don’t have right now. I’m doing good to keep the whole crew fed (crew being the dogs, husband, and me) the house clean, working, slipping in a yoga class here and there, and volunteering as much as possible-I would say as much as humanly possible, but if I truly let myself volunteer as much as “humanly” possible, I would end up in a jiggly pile of goo. And piles of goo aren’t really all that useful.
With all this being said, this doesn’t mean that I don’t still cook because I definitely do (note the keeping everyone fed bit). I seriously think I spend more time in the kitchen than any other room in the house. My goal for the future is to bring you a recipe weekly. These recipes might from time to time be of my own brilliant creation. Majority of the time though, I cook out of a cookbook or blog. I’m not that crazy creative person that looks in their pantry and instantly sees a gourmet dish. Maybe that’ll be me one day, maybe it won’t. I’m ok with that. But yes, believe it or not, I really like structure. It’s so nice when someone has already tested how much chili powder and cumin goes into the crockpot with the pork butt, just saying. Though those sneaky people who don’t actually give you the exact salt and pepper measurement in a recipe drive me nuts. Like add salt and pepper “to taste” isn’t helpful if I haven’t had it before!!! “To taste” is NOT a proper measurement. I now risk either seriously over or under-salting the dish, which either way is a crime.
Today though, you don’t have to worry about this non-sense of “to taste” being a measurement. Because today I’m sharing an amazing paleo bread recipe from the lovely Danielle Walker of Against All Grain. This bread is awesome y’all. My mom came to visit a couple of months ago and brought the recipe along to share. It was good enough that I had to buy both of her cookbooks, which by the way, she has a new book out called Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion. And if I heard right, it’s made the New York Time’s Bestseller list this week. Congratulations Danielle! At this point, I make this bread weekly for my husband. He’s in a sandwich phase, and this bread is perfect. I love it toasted with butter or some Trader Joe’s Valencia Peanut Butter. I’m sure some strawberry jam would be divine too.
Grain-free Sandwich Bread (Paleo and SCD)
- Preheat your oven to 300 degrees. Place a small oven-safe dish of water on the bottom rack as the oven heats.
- Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, and spread a very thin coating of coconut oil on the sides of the pan. I like to use a strip of parchment that hangs over both long sides so that the loaf is easier to remove.
- In your food processor, mixer, or with electric beaters, beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.
- Beat the egg whites in a separate bowl until peaks form. This is where I use that handy Kitchen Aid mixer that was a gift from a Christmas work party.
- Combine the dry ingredients separately, and then add to the wet ingredients. Beat (or process) until combined. 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 fluffy egg whites into the cashew butter mixture, beating again until just combined. Be sure to not over mix.
- Pour the batter into the prepared loaf pan, then immediately put it into the oven. Time is of the essence people.
- 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 because the whole point of the small dish with water was to make a little steamy environment for your bread. Opening the door will rob you of a nice risen loaf. Just don’t do it.
- Remove from the oven and let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then lift it out with your little parchment handles onto a cooling rack (if you did it that way that is, otherwise flip it upside down and release the loaf onto a cooling rack). Cool right-side up for an hour before serving.
- Store the bread in the fridge. I get lazy and wrap mine in the parchment and put it in a plastic bag.
Original recipe from Danielle Walker of Against All Grain can be found here along with some fun little notes and tidbits about the bread.