Anti-Inflammatory Fluffy Sandwich Bread - Dr. Mark Hyman

Anti-Inflammatory Fluffy Sandwich Bread

The next time you have a craving for bread, try this healthy alternative! This delicious recipe comes from my friend Jenny Carr’s best-selling anti-inflammatory cookbook, Peace of Cake. Enjoy!

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  • 3/4 cup almond butter
  • 6 pasture-raised eggs
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup ground golden flaxseeds
  • 3 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 tablespoons raw honey (optional)
  1. Preheat oven to 350° F.
  2. Line an 8-inch by 4-inch loaf pan with parchment paper and grease the parchment paper with coconut oil.
  3. In a blender, combine all ingredients and blend until the eggs froth.
  4. Pour mixture into greased and lined loaf pan.
  5. Bake for 35 to 40 minutes or until golden brown.
  6. Remove loaf from oven and allow the bread to cool in the pan for 10 minutes.
  7. Remove from pan by pulling up on the parchment paper and set on wire rack to cool until the loaf is room temperature.
  8. Slice the bread and serve as is or top with nut-butter, avocado or toppings of your choice. You can also use it as sandwich bread.
  9. Place the remaining bread in an air-tight container and store in the refrigerator.
Nutritional analysis per serving

calories 210 • fat 19 g • protein 9 g • carbohydrate 6 g • sodium 301 mg

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