Cucumber Sandwiches, Paleo Sandwich Bread Recipe ~ Gluten Free, Grain Free, Dairy Free

Cucumber Sandwiches, Paleo Sandwich Bread Recipe ~ Gluten Free, Grain Free, Dairy Free

 A mother’s day tea is one of my favorite things to do to celebrate mother’s day, the elegant china tea cups, the tea pots filled with hot earl grey, and the delicious finger foods that go perfectly with your tea.

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 With Mother’s day coming up in a few days it seemed only right that I make a post befitting a mother’s day tea menu.

Since I have posted plenty of sweet recipes suited for tea time, I decide we need some savory options this time around.

So today’s recipe is for Cucumber Sandwiches along with a Paleo Sandwich Bread Recipe.

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~Start by baking the bread~

After Baking and slicing the bread to your desired thickness, I chose to slice my bread about 1 ” thick. (you want finger sandwiches, so thin is good)

Use a heart shaped cookie cutter, (mine was about 3 ” wide) and cut out little heart shapes from the bread.

Next Spread the yummy lemon dill mayo spread onto one side of each heart and set aside.

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Take your cucumber slices and lay them out over lapping on the counter or cutting board, until there wide enough that the heart cutter will fit just inside of them.

Using the same heart cutter, cut out hearts from the cucumber slices. (I cut mine one heart at a time and placed the cucumbers so they were at an angle)

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Then using a butter knife or a small offset spatula, lift them off the counter and place them on the spread side of the heart sandwiches.

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Arrange them as needed to fit just right

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Place all your sandwiches on a pretty china platter,

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 Top each sandwich with a sprig of dill, and serve.

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I would pair these adorable sandwiches with a slightly brisk, sweet, but grassy Chinese Pai Mu Tan (White Peony) white tea, or an energizing, Nutty, toasty and vegetal green Chinese Dragon Well tea.

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Happy Mother’s Day!

 

Paleo Cucumber Sandwiches Recipe

Paleo Cucumber Sandwiches Recipe

Ingredients

  • For The Sandwich Bread
  • 1 1/2 cups Almond flour
  • 1/2 cup Arrowroot Powder
  • 4 tsp Coconut flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp coconut sugar
  • 4 eggs
  • 1 tbsp water
  • 2 tsp apple cider vinegar
  • For The Mayo Dill Spread
  • 1/4 Cup cup Mayo (paleo friendly) (I like Sir kensington's Brand)
  • 1 tsp fresh dill, finely chopped
  • 1/4 tsp lemon juice

Instructions

  • For The Sandwich Bread
  • Preheat oven to 350°
  • Grease a 6x9 loaf pan and line bottom of pan with parchment paper.
  • In a large bowl Whisk together the almond flour, arrowroot powder, coconut flour, sea salt, baking soda, and coconut sugar set aside.
  • In a medium bowl whisk together the eggs, water, and apple cider vinegar.
  • Add the wet ingredients to the dry ingredients and mix well to combine.
  • Pour dough into the loaf pan and bake for 30~35 mins.
  • Cool completely.
  • For The Mayo Dill Spread
  • In a small bowl mix the mayo, dill, and lemon juice together until combined.
  • For The Cucumber Slices
  • Wash and cut the ends off of one medium cucumber.
  • Using a peeler, or a vegetable slicer, cut thin slices from the cucumber until you get the amount you need for all your sandwiches.
  • To Assemble The Tea Sandwiches
  • Slice the bread to your desired thickness, I chose to slice my bread about 1 " thick.(you want finger sandwiches so thin is good)
  • Using a heart shaped cookie cutter, (mine was about 3 " wide) cut out little heart shapes from the bread.
  • Next Spread the yummy lemon dill mayo spread onto one side of each heart, set aside.
  • Take your cucumber slices and lay them out over lapping on the counter until the heart cutter will fit just inside of them.
  • Using the same heart cutter, cut out hearts from the cucumber slices. (I cut mine one at a time and so the cucumbers were at an angle)
  • Then using a knife or a small offset spatula, lift them off the counter and place them on the spread side of the heart sandwiches.
  • Top each sandwich with a sprig of dill. and serve.
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