Bread

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.