Recipes

Stript Snacks Grain Free “JLT” Open Face Sandwich

Paleo/Grain Free/Low Carb/Dairy Free/High Protein/Egg Free

 

Appetiser/Brunch/Snack/Lunch/Breakfast

 

Difficulty: Easy

Preparation Time - 10 minutes

Cook Time - 35  minutes

 

Serves - 1 (Bread Loaf Yields 8 - 10 slices)

Ingredients

 

For the Bread

 

  • ¾ cup (180g) smooth almond butter (no oil or sugar added!)
  • ¼ cup (55g) coconut oil melted
  • ¼ cup (25g) ground flaxseed
  • 2 tbsp (21g) coconut flour
  • 5 large organic eggs
  • ½ tbsp (10g) raw honey
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • ¼ tsp Pink Himalayan Rock Salt

 

For the Sandwich

 

  • 1 packet of Black Pepper Stript Snacks Biltong
  • 4-6 plum tomatoes sliced
  • ½ a medium ripe avocado + Juice of half a lime
  • ¼ tsp Pink Himalayan Rock Salt
  • ¼ tsp Black Pepper

 

Directions

 

  • Preheat the oven to 350F (180C). Line a 1lb loaf pan with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar together with a hand blender.
  • In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
  • Pour the dough into the prepared baking pan. Bake for 30-35 minutes until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.

 

For the Sandwich…

 

  • Toast 1 thick cut slice of bread (above) under a preheated grill!
  • Mash together avocado with lime juice, salt and pepper.
  • Spread avocado over the toast, top with tomatoes, and finally with Stript Snacks; season with a little more black pepper to serve!

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