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Anti-Inflammatory Fluffy Sandwich Bread

The next time you have a craving for bread, try this healthy alternative! This delicious recipe comes from Jenny Carr’s best-selling anti-inflammatory cookbook, Peace of Cake. Enjoy!
Total Time1 hr
Course: Breakfast, brunch
Servings: 10 People
Calories: 210kcal
Author: Jenny Carr


  • 3/4 cup almond butter
  • 6 free range 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


  • Step 1: Preheat oven to 180° C.
  • Step 2: Line an 8-inch by 4-inch loaf pan (2lb tin) with parchment paper and grease the parchment paper with coconut oil.
  • Step 3: In a blender, combine all ingredients and blend until the eggs froth.
  • Step 4: Pour mixture into greased and lined loaf pan.
  • Step 5: Bake for 35 to 40 minutes or until golden brown.
  • Step 6: Remove loaf from oven and allow the bread to cool in the pan for 10 minutes.
  • Step 7: Remove from pan by pulling up on the parchment paper and set on wire rack to cool until the loaf is room temperature.
  • Step 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.
  • Step 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