Monday, August 20, 2012


If you've been following the blog for a while, you know I love to cook.  And bake.  And eat.

Obviously, we're eating a bit different these days, but I'm still cooking, just continuing my eternal search for recipes that will keep up healthy and happy.

When watching our food, we always head towards LowCarbLand. where our bodies seem to do the best.

Generally, this means watching those white foods, flour, sugar, potatoes, pasta, rice, you get the idea.

This isn't really a stretch for us.  We feel better eating this way and have found many substitutions that work fine.  I have several recipes for small cakes that are low carb, and while we really love FlatOut FlatBread, we still miss spongy bread.

Not really bread, but sandwiches.

We use flatbread for wraps and they are delicious, but I'm on the eternal quest for a real low carb bread.  On the advice of a friend (thanks Nancy) I recently tried Julian Bakery Low Carb Bread.  Nice taste, but it did raise my blood sugar quite a bit.  That combined with the cost ($7 a Loaf, YIKES) means we probably wont be buying it too often.

Then I was looking online and found something called Mr. Peanut Sandwich Bread.  Made with very few ingredients (and no flour/grains) I was intrigued.  For complete instructions, please click here, it's their recipe and they deserve all the credit

We get our peanut butter at the grocery store where you simply place dry roasted peanuts in a grinder.  It's clean, not too oily and has no other ingredients.  We like it a lot and that's what I started with.

So here we go.

Here's all the ingredients, very simple.

Peanut Butter (1 cup)
Eggs (3)
Baking Soda (1/2 teaspoon)
Salt (1/4 teaspoon)
Vinegar (1 tablespoon)
Sweetener (1 packet, optional, I used it)

You mix the peanut butter and the eggs (1 at a time).
At first, I was afraid they weren't going to blend.

But after a few minutes, 
it smoothed out nicely.

Next you simply add the other ingredients,
blend well and smooth it in to a small bread pan

Then, place in the oven for 40 minutes.
I have to admit, I was pretty skeptical
but look at this!

Wow, Kind of cool, huh?
Here it is, out of the pan and sliced.
Lovely texture.

And it tastes really good.
It's like a nice nutty bread,
with only 1.5 carbs per slice.
(We got 16 slices from the loaf).

You can make a small sandwich with two slices 
or a regular size sandwich with four.

This ones going into my recipe book as a keeper.


photowannabe said...

Now that sounds really good, simple and good for you too.
I think I will have to try it sometime.
Thanks for calling the other day.
Dave had blood test today.
Hope we can get to the bottom of all of this junk.
He does seem to feel better and we enjoyed our day at Tahoe.

Teri said...

That's an interesting recipe. Does it taste like peanut butter, what kind of sandwiches do you make with it?

Donna K said...

Would be perfect for a tuna sandwich for Russ. He likes peanut butter on his tuna sandwich - really, no joke!!

Paula said...

This sounds great. I'm also interested in the way you grind dry roasted peanuts into peanut butter--I wonder if I can do that in my Vitamix.

Gaelyn said...

That sounds Really different, and looks good. I'm passing along your link for a gluten free friend. Hope she bakes it so I can try it. I barely cook and rarely bake.

Jerry and Suzy said...

Paula asked about making peanut butter in her Vitamix. We have one also, and believe it could be made in the machine, but how in the world would you get it out? It wouldn't be easy trying to dig it out from around the blades. Those blades are built into the bowl, removable only with a jackhammer and a three year old kid. The bread sounds good, though. Maybe we'll give it a shot.

Merikay said...

Craig really likes the multi grain bread I make, but this sounds like something I would enjoy. I'll have to try it soon.

Nancy said...

This looks amazing. Right now, I'm in Denver, so will have to mess around with the recipe to get it right for high altitude, but looking forward to trying it.
Surprised to hear that the Julian bread affected your blood sugar so as it didn't do that for me at all. Still, I don't eat it any more since reading "Wheat Belly" by Dr William Davis. Wheat is totally out of my diet now and what a difference!
Currently enjoying these low carb muffins which I really enjoy: