BLT Sandwiches [The Crisp & Sizzle Remix]
Crispy bacon, fresh lettuce, and juicy tomato. A simple sandwich that never goes out of style.
For the Almond Flour Bread:
2 cups (192g) almond flour (blanched, premium quality – [shop here])
¼ cup (32g) tapioca starch
2 tbsp (16g) coconut flour
1 tbsp (12g) coconut sugar ([learn about natural sweeteners])
1 tsp (5g) baking soda
½ tsp (3g) sea salt
4 large eggs (200g) (pasture-raised recommended, if available)
¼ cup (60ml) extra virgin olive oil ([ingredient guide])
1 tbsp (15ml) apple cider vinegar
For the Sandwiches:
8 slices almond flour bread (from above or use store-bought grain-free bread)
12 slices pasture-raised bacon (nitrate-free, if available)
8 leaves romaine lettuce (organic recommended)
2 medium tomatoes (250g), sliced
4 tbsp (60ml) avocado oil mayonnaise ([ingredient guide])
Step 1
Make the Almond Flour Bread:
Step 2
a. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
Step 3
b. In a bowl, whisk almond flour, tapioca, coconut flour, coconut sugar, baking soda, and salt.
Step 4
c. In another bowl, whisk eggs, olive oil, vinegar, and optional kefir/coconut yogurt.
Step 5
d. Combine wet and dry ingredients. Pour into loaf pan and smooth top.
Step 6
e. Bake 30–35 minutes until golden and a toothpick comes out clean. Cool before slicing.
Step 7
Prepare the Bacon:
Step 8
a. Cook bacon in a skillet over medium heat until crisp, or bake at 400°F (205°C) for 15–20 minutes on a
