Paleo Sesame Sandwich Loaf

Paleo Sesame Sandwich Loaf

  • Serves: 1 loaf
  • Prep Time: 00:15
  • Cooking Time: 01:00
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Sesame Sandwich bread is a light and fluffy loaf with a lovely crunchy top. It rises beautifully with the help of psyllium husk powder and slices perfectly. No crumbling or spongy texture that some nut based breads can have. It's so similar to traditional bread and makes perfect sandwiches that hold together.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 cup arrowroot flour, or tapioca
  • 1 cup golden flaxseed (fine ground)
  • 1/2 cup sesame seeds
  • 2 Tbsp psyllium husk powder, (finely ground psyllium husks)
  • 2 tsp coconut sugar, optional
  • 1 1/2 tsp mustard powder
  • 2 tsp baking powder (gluten free)
  • 1 tsp baking soda (bicarb)
  • 3/4 tsp pink Himalayan salt
  • 4 lge egg(s)
  • 2 tsp apple cider vinegar
  • 3 Tbsp avocado oil, or macadamia oil
  • 3/4 cup filtered water
  • White and black sesame seeds, to sprinkle on top

Directions

Preheat oven to 180c (fan-forced). Line the base and sides of a medium size loaf tin with baking paper, leaving a small overhang of paper to help when removing bread.

Add the arrowroot flour, golden flaxseed, sesame seeds, psyllium powder*, coconut sugar, mustard powder, baking powder, soda and salt to a food processor. Process for 20 seconds to break down the sesame seeds to create a fine texture.

Have all the wet ingredients measured and ready for the next step.

Add eggs, vinegar, oil and water. Process to mix well without delay, approximately 10 seconds to produce a smooth mixture (the moisture absorbs quickly).

Transfer the mixture into the prepared tin, press down using wet fingers to compact the mixture and level the top surface. Sprinkle with a mix of white and black sesame seeds, press down lightly to help them stick to the dough.

Bake for approximately 1 hour. The top will be crunchy after 45 minutes but continue cooking longer so the centre cooks through. Allow the bread to cool in the tin for 10 minutes, then lift out by the paper and finish cooling on a wire rack.

Once completely cooled, slice thinly and store in an airtight container or freeze. Keeps for up to 10 days stored in the fridge and 3 months in the freezer.

Note: Due to flaxseed and psyllium powder absorbing liquid quite fast, you may need to work quickly after the liquid is added.

*(psyllium husk powder can be purchased or it's easy to make your own, read here)

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

golden flaxseed (fine ground)

Golden flaxseed meal is ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

sesame seeds

Sesame seeds are found in the pod of the flowering sesame plant. Sesame seeds have a rich, nutty flavour and have one of the highest oil contents of any seed. They provide high amounts of protein and dietary fibre. Sesame seeds are also rich in B vitamins and minerals, manganese, magnesium, calcium, iron and zinc.

psyllium husk powder

Psyllium powder is ground down psyllium husks to produce a very fine powder. Psyllium is a source of soluble dietary fibre, it expands when mixed with liquid. It can help relieve constipation and diarrhea. Psyllium is used in gluten free baking, as the finely ground husks bind moisture and help make breads rise and less crumbly. You can purchase psyllium husk powder from a supermarket or make your own by using a blender or food processor to ground to a very fine powder.

coconut sugar

Coconut palm sugar is produced from the sap of the flower bud of the coconut palm tree and is a natural food sweetener. I use it when a dry sweetener is required. It has the benefit of a low glycemic index (low GI 35 compared to sugar at 68) and nutritional content. Use in baked goods as an occasional treat but don't over indulge.

mustard powder

The mustard seed is a rich source of oil and protein. Mustard seeds are milled or ground to a powder and usually ground turmeric is added to provide a yellow colour and added flavour. When liquid is added to ground mustard the aroma and flavour comes out.

baking powder (gluten free)

Baking Powder is a rising agent for baked goods. If substituting for baking soda you will need 4 times the quantity. Ensure you purchase a gluten free, no aluminum brand. Alternatively, you can make your own baking powder; 1 teaspoon of baking powder is equal to 1⁄4 teaspoon of baking soda and 1⁄2 teaspoon of cream of tartar. Note, that they should only be combined when preparing your recipe.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.

avocado oil

Avocado oil is excellent for dressings and dips, pan frying and barbecuing, baking and roasting. Recent research on the heating of oils, has revealed avocado oil is perfect for high temperature cooking. Choose cold pressed, extra virgin, avocado oil. My favourite brand is 'Grove'. Purchase in a dark bottle and do not refrigerate.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

sesame seeds

Sesame seeds are found in the pod of the flowering sesame plant. Sesame seeds have a rich, nutty flavour and have one of the highest oil contents of any seed. They provide high amounts of protein and dietary fibre. Sesame seeds are also rich in B vitamins and minerals, manganese, magnesium, calcium, iron and zinc.

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