Tuna & Sauerkraut on Paleo Herb Bread

No, I’m not pregnant.

We can all breathe a collective sigh of relief over that one. That would be quite the surprise for my upcoming 46th birthday, wouldn’t it?

Nope, not pregnant but I am craving some interesting things. I told you a few posts ago that I was going to be tweaking my diet some more and trying to battle the Lyme Disease symptoms with food.

I can tell you that going off of all grains and refined sugar (except for extremely special occasions) makes you crave some interesting things. Like sauerkraut and tuna fish, for some reason.

I started a Paleo diet last Monday. Today I had finally hit my limit of protein, vegetables, and fruit. So I grabbed my new Against All Grain cookbook and set out to see if I could find something I could sink my teeth into that didn’t crunch, moo, or cluck.

I found a recipe for her hamburger buns. A little tweaking, and I had the perfect “bread” snack.  I made three little mini sandwich loaves. Lowered the salt, added lots of herbs, and came up with this.

The reason I’m choosing to try the Paleo (ish) diet is because it is supposed to be very helpful in preventing inflammation, something people with Lyme Disease really struggle with. Inflammation can wreak terrible havoc on your body in so many ways.

Fermented foods are also excellent for inflammation and the gut.

And if you haven’t tried Trader Joe’s Skipjack Line Caught Tuna, you should. It’s delicious.

Add a little olive oil mayo, a little dill, some ground pepper…yummy.

Then slather the bread with horseradish mustard. So many bold flavors!

But not so bold they outweigh each other.

I would say the texture is in between bread and a biscuit if that’s possible. Very tasty and stayed together quite nicely until the last couple of bites. I would say it’s probably best if you’re going to use it for a sandwich to use it the day you bake it. Otherwise, it will probably need to be toasted to stay together.

It did satisfy my grain craving. For today anyway.

I’ve already been thinking I may bake a batch in the morning without the herbs. I’m thinking it would be delicious warm with whipped coconut oil and medicinal honey.

I’ll let you know!

Mini Herb Sandwich Loaves

1 1/2 Cups Raw Organic Cashews

3 Organic Eggs

3/4 teaspoon Apple Cider Vinegar

1/4 Cup Organic Unsweetened Almond Milk

1/4 Cup Spectrum Shortening

1/3 Cup Coconut Flour

1/3 Cup Blanched Almond Flour

1/2 teaspoon Sea Salt

1 teaspoon Baking Soda

1 1/2 teaspoons Fresh Rosemary, chopped

1 1/2 teaspoons Fresh Thyme, chopped

1 teaspoon garlic powder

1 Tablespoon Almond Milk – for brushing on tops of loves

Braggs Organic Sprinkle – for seasoning tops of loaves

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Place the cashews in a food processor and process until ground into course crumbs, about 20 seconds.

Add the eggs, vinegar, almond milk, and shortening. Process until smooth. Add the flours, salt, and baking soda. Process again until smooth. Spoon into three even mounds on parchment paper and smooth into loves with wet hands.

Brush tops of loaves with almond milk and sprinkle with the Bragg’s seasoning. Bake for 35 minutes.