Here is one of my favorite sandwiches –the Turkey Club. It’s a sandwich on Nutty Bread with avocado, mustard and of course, turkey. It’s hot here, so I’m very happy to make sandwiches for dinner and not have to spark up the oven, stove or grill.
These gluten-free sandwiches are full of protein and tasty to boot. For me, the avocado makes a great whole food substitute for mayo (I’m not in the mood to make homemade mayo today either, though when am I?). Here’s a meal in a sandwich. Goes great with any number of fresh green salads.
Note: I’ve received several questions about how to store the Nutty Bread that is found in this recipe. After baking, I let my bread sit on the counter overnight to cool, then wrap it in a paper towel, put it into a zip lock plastic bag and refrigerate. Stored this way it keeps for at least a week.
In my last post I had asked what types of recipes people were interested in seeing here more often. Thank you for all your suggestions and requests!
Now I’ve got a good list with which to head to the food lab (that would be my kitchen). In the meantime, I’ve compiled a list of links to several of my already published recipes that I think might be helpful until I can start posting new ones!
Coconut flour recipes for zebe912, Karen and Carlie.
Gluten free snacks for lunchboxes and more for Helen and Tracee.
Breakfast recipes for Annette and Ann.
Almond flour recipes for Hänni.
Raw recipes for Baden and Alchemille.
Thanks again so much, I love all of your ideas!