Paleo Whole Wheat Bread Sandwich
Elevate your lunch game with this Paleo Whole Wheat Bread Sandwich, a wholesome, grain-free twist on a classic favorite! Perfect for those following a paleo lifestyle, this recipe swaps traditional wheat flour for nutrient-packed almond flour, coconut flour, and flaxseed meal to create a tender, sliceable loaf that’s gluten-free and completely grain-free. With protein-rich turkey or chicken breast, creamy avocado, fresh lettuce, and juicy tomato layered between slices of homemade bread, each bite is as nourishing as it is flavorful. Quick to make and packed with healthy fats and fiber, this sandwich is ideal for meal prepping or enjoying as a fresh grab-and-go lunch. Try this naturally paleo, low-carb recipe that combines simplicity with guilt-free indulgence, perfect for staving off hunger while fueling your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.25 cup Flaxseed meal
- 1 teaspoon Baking powder
- 0.5 teaspoon Sea salt
- 4 large Eggs
- 0.25 cup Almond milk (unsweetened)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Avocado oil or melted coconut oil
- 6 slices Turkey or chicken breast slices (nitrate-free)
- 1 small Avocado
- 4 leaves Lettuce leaves
- 1 medium Tomato
- 2 teaspoons Mustard (paleo-compliant)
Instructions
Preheat the oven to 350°F (175°C) and line a small loaf pan (approximately 8x4 inches) with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, and sea salt.
In another bowl, beat the eggs, then mix in the almond milk, apple cider vinegar, and avocado oil or melted coconut oil.
Gradually mix the dry ingredients into the wet ingredients until a thick, batter-like consistency forms.
Pour the batter into the prepared loaf pan and spread it evenly, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once the bread is done, let it cool completely in the pan before removing and slicing into 8 pieces.
To assemble each sandwich, spread a teaspoon of paleo-compliant mustard on one slice of bread.
Layer 2-3 slices of turkey or chicken breast, a lettuce leaf, 2-3 slices of tomato, and a few slices of avocado.
Top with another slice of bread to complete the sandwich. Repeat for the second sandwich.
Serve immediately or wrap tightly for a grab-and-go paleo-friendly meal.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 18.8 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 684 mg | 53% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2688 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
