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Danielle Walker’s world famous sandwich bread

By Jenny Morison

Danielle Walker’s world famous sandwich bread

This is the bread that took her blog global. It is my most viewed and shared recipe of all time and has never received a negative comment, except about the cleanup! You can toast it to accompany eggs in the morning, send an almond butter and jam sandwich to school with your kids, or grill it Panini-style.

Updated at: Thu, 17 Aug 2023 07:03:02 GMT

Nutrition balance score

Good

Glycemic Index

35

Low

Nutrition per serving

Calories2128.1 kcal (106%)

Total Fat165.3 g (236%)

Carbs108.3 g (42%)

Sugars24.7 g (27%)

Protein74.5 g (149%)

Sodium1913 mg (96%)

Fiber17.2 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

for greasing pan

large, separated

1 cupcashew butter

smooth, raw, unsweetened

1 tablespoonhoney

2 ½ teaspoonsapple cider vinegar

¼ cupalmond milk

¼ cupcoconut flour

1 teaspoonbaking soda

½ teaspoonsea salt

Instructions

Step 1

Preheat the oven to 300°F. Place a small heat proof dish of water

Step 2

on the bottom rack while the oven heats.

Step 3

2. Line the bottom of an 8½-by-4½-inch loaf pan with parchment

Step 4

paper, then grease the sides of the pan with a very thin coating of

Step 5

coconut oil.

Step 6

3. Place the egg whites in the bowl of a stand mixer and beat until

Step 7

soft peaks form, or use a hand mixer.

Step 8

4. Beat the egg yolks and cashew butter in a separate bowl until

Step 9

combined, then mix in the honey, vinegar, and milk.

Step 10

5. Sift the coconut flour, baking soda, and salt into the cashew

Step 11

butter mixture. Beat until combined.

Step 12

6. Add 2 tablespoons of the whipped egg whites to the cashew

Step 13

butter mixture and beat until smooth. Add the remaining egg

Step 14

whites and beat on low until just combined. Do not over mix.

Step 15

7. Pour the batter into the prepared loaf pan, then immediately put

Step 16

it into the oven.

Step 17

8. Bake for 45 to 50 minutes, until the top is golden brown and a

Step 18

toothpick inserted into the center comes out clean.

Step 19

9. Remove from the oven, then let cool for 15 to 20 minutes. Use a

Step 20

knife to free the sides from the loaf pan, then flip the pan upside

Step 21

down to release the loaf onto a cooling rack. Cool right side up

Step 22

for an hour before serving.

Notes

1 liked

0 disliked

Jenny Morison· 2 years ago

When I made this, I forgot to soak some blanched almonds to make 1/4 cup of almond milk (& there is no point in trying to find a ‘legal’ almond milk -firstly cos I don’t know of one & also why buy a litre if I only need 1/4 cup). Instead I put 1/4 cup of water into the mixture and then added about 1/8 cup of slivered almonds. I beat it all up so almonds got broken into pieces. Much easier!😛 The book has a few extra notes: - The steam from the dish of water helps the loaf rise and keeps it a nice white colour. • While beating the egg whites separately is not required, it helps the loaf rise to almost twice the size as adding the eggs whole. • Can use homemade cashew butter.