paleo breakfast bread

Paleo Breakfast Bread: Video

This Paleo Breakfast Bread recipe is the perfect gluten-free treat for brunch. It also makes a fantastic quick breakfast on a busy weekday morning. Made with 7 ingredients, and an almond butter base, this flourless paleo bread can be whipped up in minutes!

I made this easy paleo bread recipe on camera for FOX31. I was so happy to talk about the Paleo Diet on TV. It seems that this way of healthy eating is gaining mainstream awareness. That’s why in addition to sharing this paleo bread recipe with you, I’m giving you this link to my Paleo Diet Recipes page. I hope this incredible collection of paleo recipes will help those of you starting off on this real food journey back to health.

The main ingredient in this Paleo Breakfast Bread recipe is almond butter, which you will find works very well as the base for this delicious bread. Yes, this is one of those incredible paleo recipes that does not require almond flour.

Print Recipe
Paleo Breakfast Bread
  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, and stevia
  3. Add salt, baking soda, and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8 x 8 inch baking dish
  6. Bake at 325° for 12 to 15 minutes
  7. Serve

To store this healthy gluten-free bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

Paleo Breakfast Bread is lightly sweetened and has the perfect texture. It’s amazing topped with berries and my Paleo Coconut Whipped Cream recipe, or served alongside scrambled eggs. Many of my readers have requested breakfast recipes and easy bread recipes (or quick breads), that are grain-free and paleo, and the simplicity of this bread makes it one of my all time favorites!


Here are some of my other healthy gluten-free breakfast recipes for you to enjoy!


  1. Doug says

    I was wondering if one could substitute pumpkin puree for the almond butter and maybe add some more fat to it or if that would be needed at all.

  2. Wendy says

    Just made this with cashew butter for my husband (was also making the regular Paleo bread from your almond flour cookbook, which I love, so I wanted to try something a little bit different) — it is amazing!! He adores gingerbread, but hasn’t been able to eat ginger in years; the bread actually smells like gingerbread and I think we just found our substitute. THANK YOU!!

    PS: He looked at the recipe and commented, “This is like a magic trick!”

  3. Sarah says

    I’ve made this recipe many, many times. Just pulled a batch out of the oven. This time, however, I baked the batter in a muffin tin. A six-hole tin with larger cups….maybe 8 oz? They turned out beautifully. Can’t wait to enjoy one with a little yogurt on the side. Thanks, Elana!

  4. Sara Nicholson says

    What a delicious, easy bread! When I made the batter I thought to myself “Hmm, is this really going to make “bread”? There’s no four of any kind, and seems like too little batter.” But was pleasantly surprised, thank you SO much Elana!

  5. Christine says

    Doubled recipe. Reduced cinnamon. Sub extra honey instead of stevia. Forgot to add the vanilla. Baked in ungreased light colored bread loaf (9×5) for about 40-45 minutes checking every 10 mins after the 30 min mark. Dropped a few fresh blueberries to half of the pan and pushed it down with toothpick/chopsticks so it’s submerged in the batter and I actually like the blueberry side better because it gives the bread more moisture

    I’ve made this a couple times the regular way and have also added chocolate chips but I think I’ll go with blueberries from now on since I have them in the fridge and it gives it a bit more moisture and a different dimension of flavor to the almond. :] reminds me of a healthy blueberry muffin

    I used trader Joe’s unsalted creamy almond butter.

  6. Dylan Kaulukou-Chang says

    Hi Elana!
    My name is Dylan. If we don’t have vanilla stevia what I can do? I saw you in the video of breakfast bars that you put in vanilla and stevia. How many teaspoons did you use amount? Can I use a vanilla and stevia of course? It’s just that my mom I helped each other bake something of your recipes on your website and almond flour cookbook. Let me know if you can answer my questions.

    Thank you,
    Dylan Kaulukou-Chang

    • Elana says

      Hi Dylan, I think it might work with 1/2 teaspoon of vanilla and an 1/8 teaspoon stevia. If you try that please stop back by and let us know how it goes.

      • Dylan Kaulukou-Chang says

        Hi Elana! I think I taste the cinnamon with the finished product, I love your breakfast bread recipe. I added in the vanilla and stevia. On Sunday and Monday, one of my friends tried it and they told me it’s really good but I done a good job making your paleo breakfast bread at my house on last week Saturday.

        Thank you so much!
        Dylan Kaulukou-Chang :-)

  7. Ruthie says

    Ok I was initially skeptical about this recipe given the scant amout of ingredients. I made it in a 8 inch round cake pan which the batter barely covered the bottom of. I was surprised at how fluffy this came out, almost like a lovely sponge cake. I used to bake extensively before my diagnosis and have wasted many ingredients on disappointing recipes for paleo, gluten free baked goods that turn out like a brick but not so here!. I sprinkled the top with raisins and sliced almonds but otherwise followed the recipe to the letter. I think this recipe would also be a really great stand in for a fluffy European style cake brushed with liquor, raspberry preserves and finished with a buttercream frosting or something but is also great as is for afternoon tea. Can’t wait to experiment with this one. Keep the great recipes coming!

  8. Janel says

    Can this be made w/any egg substitutes? Flax eggs, bananas, applesauce, etc… instead of the 2 eggs? I have an egg allergy. Thanks!

  9. Kate says

    We just absolutely love this bread- we make it all of the time. My son is not yet one year old (can’t eat honey yet) and I would like to try making a variation that he can have with my toddler and me. Would maple syrup work instead of honey?

  10. Sara says


    First let me say that I love your website and cookbooks. They have been a wonderful inspiration and I have used your banana bread (yum!) and breakfast treat recipes with great success!

    For some reason, I feel like I need to share this with you. Though I have tried to ignore it, foolishly, I have come to realize that this is what my body wants most. Paleo and digestive health focused foods such as this are what I should have been focusing on instead of hoping my being miserable would pass. I know I am not alone and I also know how silly it sounds. But the foods that we grow up with, cookies, maccoroni and cheese and candy feel hopelessly nostalgic. But now I feel that I am getting on the right path for me. I have been grain, sugar and dairy free for just under two weeks and am starting the W30 program on Monday. Before this two week period I had been steadily removing items from my diet in order to prepare. It’s been difficult but good! And difficult.

    Ok so the reason I wanted to leave a comment initially is that I had experimented with this bread today. I added a medium finely shredded carrot, 1/4 cup unsweetened coconut, 1/4 cup Thompson raisins and the zest from a small tangerine. Yum! I wanted carrot cake but not a whole batch, so this was perfect and delicious.

    Thank you again, I look forward to trying more and more of your recipes.

    Take care,


    • Elana says

      Hi Sara, thanks for your wonderful comment! I’m so glad to hear that you are listening to your body and doing what is best for you. I know from my own experience that this is not the easiest thing :-)

    • andi says

      Sara, I love your additions! I didn’t have the tangerine zest but I love the body the carrots and coconut give to the bread. Thanks for posting them.

  11. Melinda says

    This is our favorite “breakfast cake.” My 5 year old son especially loves it and it keeps us going all morning.

  12. Lisa Carmichael says

    Breakfast is a hard one for me but I’m definitely going to try out some of these ♥ Thanks for the recipes and in the information.

  13. Suziluvv says

    I used sunflower butter and it turned blue green! But Google informs me that sunflower seeds have chlorophyl in them and so when they’re heated, they will turn blue green, but will be safe to eat. Best part, my kids now refer to this as “Blue Bread” and that sounds a lot more fun than “healthful bread.” :) Thanks for an amazing recipe.

  14. Melisa says

    This has become my daily breakfast. It’s so much better than the MIMs I was having before. Moist and not gritty texture. I use only 1 T honey and 4 drops Stevia and that is plenty sweet for me. A double batch gets me through the whole week. When I am extra hungry, I top it with nut butter or cream cheese (not Paleo but I do eat dairy). If I am in the mood for a treat, I slice a banana on top, sprinkle with cinnamon, and drizzle a little cream on it and eat it with a spoon. Thanks so much for the recipe!

  15. Tami says

    Oh wow this bread is so amazing and moist. I halved the recipe because I didn’t have enough almond butter, used half the amount of maple syrup in place of the honey, and added blueberries after the batter was mixed. I think next time I might try adding shredded carrots or apples. I did end up having to bake it for about 20 minutes but it came out perfectly. Thanks Elana!

  16. Monica K. says

    I’ve made this several times, sometimes with almond butter, other times peanut butter. Favorite way is cutting way down on cinnamon and adding cocoa powder. I tell my son it’s cake, he absolutely loves it! I’m making it al least once a week now, so quick and easy, and I always have the ingredients on hand :)

  17. Brandy says

    Yay! I think I’ve successfully adapted this recipe to use almond pulp leftover from almond milk in place of the almond butter!

    I have made this recipe as written a few times and have really enjoyed it, so the recipe came to mind recently while trying to figure out a way to make muffins out of my leftover almond pulp. I used this recipe, but replaced the almond butter with 1/2 cup of packed almond pulp and added 2 Tbsp of almond oil. I imagine that any cooking oil would work. I also used maple syrup instead of honey hoping the more watery substance would also make up for the lack of viscosity in the almond pulp. I spooned it into muffin cups and baked for 20-25 minutes (I don’t remember exactly!). They came out light and fluffy. I think I’ll keep experimenting and try with blueberries in it next time. Thanks for the original recipe and the inspiration!

  18. dawn says

    I use sunbutter with these and it works great. I blend it in the vitamix as the sunbutter tends to be thicker in consistency.I also put them in cupcake tins for easy packing in lunches.

  19. says

    Two firsts for me: I made my own blanched almond butter (bought the almonds from the store) for this recipe and baked a batch. It was delicious! Thanks, Elana! I’m looking forward to trying out more recipes with a low glycemic index as well as gluten free. I would love it if you would add a cooking category called anti-inflammatory and matching recipes.

  20. Sera says

    ADORE this recipe! But I use freshly ground almond butter from Whole Foods, so it’s crunchy not creamy–and it works wonders for the texture of the bread. A must.

  21. Beth says

    I just made this and it’s great! My husband likes it too, which is a good thing! So easy and simple ingredients to boot! I left out the stevia. I’m not really a fan of it, and it was plenty sweet to me with just the honey. Thanks for the great recipes!

  22. Lisa says

    I saw this recipe on your Facebook page today and made it right away after I saw the video. It is absolutely delicious and a hit with my picky twin boys and my husband!! Thanks for sharing!!

  23. Shelly says

    Has anyone else had problems with it falling flat? The bread looked done after 12 min or so and it looked nice and fluffy. However, after 30 seconds it fell flat. I tastes ok, just seems denser than picture. Did I take it out too early maybe?

    • Ruthie says

      I think you may have taken it out too early. The baking soda was helping it rise but the crumb hadn’t set yet it sounds like, probably why it deflated. I’ve made this mistake a few times myself!

  24. AnneB says

    I’ve had this recipe pinned for the better part of a year now & have no clue why I had not tried it yet. Kids picked out Bare Barney Butter (almond) to use instead of our usual SunButter (peanut allergy) so no frets on green bread here! I do not use stevia and followed everything to a T. Took a bit longer to cook since I was using a 7″ round pan instead. I had to sneak a sliver before the kids hack into it tomorrow morning. A.M.A.Z.I.N.G.

    Elana – You just never fail me with your recipes. Thanks for doing what you do!

  25. yoland metott says

    I am going to order coconut palm sugar to use next time. I don’t know much about paleo cooking but since I am without a thyroid now and have chronic pain I am trying to change what I eat. I love desserts so this is huge for me. I will try your orange cake next!

  26. yoland metott says

    I just made this and the house smells delicious! I did however not have Steria so I substituted with splenda. Then actually used the whole packet! So messed up a little hope it doesn’t ruin the taste. I was a little nervous it wouldn’t puff up but it did! Waiting for it to cool and then have a cup of tea with it this morning! Mmmmm!

  27. Robin says

    MMMMM!!! I used tahini (plain sesame seed butter/paste) instead of almond butter since I had none and was scared it wouldn’t fluff up bc the batter was so runny and flat. But it fluffed up just fine, I couldn’t believe it! About 16 minutes later it was airy and light and delicious! Thanks so much for sharing this recipe! Will be making again.

  28. Sarah says

    I made this for breakfast this morning. So easy. It was a lovely change of pace from eggy, savory breakfasts. I’m thinking it’d also make a nice afternoon snack. Thanks!

  29. RogerLeo says

    Ok started Paleo 1 week ago. Combined all ingredients measured exactly and has been in the oven for 1/2 hr. and dough is still runny. Increased temp. to 350 and left in for another 10 minutes. So the 12-15 minute cooking time has doubled. Only thing I can think of is we have our own hens and our eggs are a little larger than store bought. Also real eggs are so much richer than the industrialy raised checken eggs, which I think should be banned along with the refined foods. Anyway it turned out like the other recipies I have been cooking. What I miss the most is flour and yeast. Are there recipies using yeast or is yeast also bad stuff. Munching on some while closing and it has turned out OK. Thanks for the recipie.

  30. Mary says

    Oh. My. God!!!!! I made this with cashew butter (all I had on hand)… minus the vanilla (couldn’t find it), stevia, and subbed raw honey (couldn’t find the normal honey). SO amazing. Light, fluffy… totally “bready”and not eggy at all!!!!! I have been lamenting that most paleo breads taste like eggs. This one definitely raises the bar. Thank you so much!

  31. Kathy M. says

    I just made this recipe. Really like it. Gave a sample to my 16yo son and he also liked it. Here is how I made adjustments:
    When adding in the honey, I decided I am running low on my precious local raw honey, so I decided to add only a small amount and then added raw coconut sap in its place. Also, I only had crunchy almond butter (found it marked down to $3 a jar at my grocery store). Didn’t feel the crunchy vs. creamy almond butter made a difference. The little bit of extra texture in the crunchy almonds is nice. Finally, I don’t really like the after taste of stevia, so I added coconut palm sugar in its place.
    The final outcome is moist, spongy and yummy. Doesn’t need anything added.
    Thanks for the recipe!

  32. Lesley says

    Found your recipe last night (via Facebook – you have to love it sometimes!). Made it this morning with a mix of fresh ground almonds & sesame paste & without stevia. Delicious!! Thanks for the recipe – with a little less honey (only because I prefer more savoury breakfast) this will be a regular. We all loved it.

  33. says

    Just made the paleo breakfast bread. I was suspicious when it poured very thin into the 8×8 pan that it would not turn out well at all. OMG, it is AWESOME! I even had 3 little boys (9,10,11) try it and they were all saying “wow, this really IS good”. :-). need i say more?

  34. Marcey says

    My most recent modifications: Add raisins and a sprinkling of slivered almonds on top. Also, I swapped the almond butter for cashew butter. Nice change, the family agrees!

  35. Judy says

    I tried making your breakfast bread today for my boys and it turned out great!!! I was a bit skeptical about using a whole tablespoon of cinnamon, but it really was delicious. Thank you so much for sharing this recipe!!!

    In the video you had mentioned making a slightly different recipe, but you didn’t mention what it was. Can you please share this too?

    Also would it still work ok if I use a whisk instead of a hand mixer. I have one, but it is a pain to clean.

    Thanks so much.

  36. Lynde Thames says

    great recipe…..however, I am allergic to eggs….have you ever baked anything using a flax seed gel “egg” as a substitute????

  37. Ester says

    Hi I would love to see some yummy gluten free burger bun so I can put a smile back on my 9 year old son …. I feel soo bad for him … Thx

  38. says

    Hi Elena –

    Great recipe.

    I made a batch with sunflower butter vs. the almond butter (I was out of almond), and omitted the stevia as well. I followed all the rest of the ingredients and directions and wanted to let you know they turned out great nonetheless.

    Happy experiment!

    I’m looking forward to making another batch with almond butter to taste the difference.

    Thanks for posting this recipe!

  39. Kelli says

    Oh, and I did have to bake it quite a bit longer. Almost 30 minutes. I baked it in a dutch oven. Would that have anything to do with the extended baking time?

  40. Kelli says

    This was seriously amazing. I have to admit that I ate 3/4 of it right off. (sigh) It tasted…chocolatey. Rich and deep flavoring. It’s like your own personal breakfast brownie. However, I would suggest eating just the one serving. :)

  41. Tee Jay says

    I’d love to see more school friendly (nut free) recipes, things that are quick and easy and work well in lunch and that kids will actually eat.

  42. says

    I just made this but doubled the recipe as I have a large family to feed. I used a 9×13 pan and cooked for almost 20minutes at 350. It looked great coming out but was totally uncooked in the middle. Put it back in for 10 more minutes and voila! kids love it! Thank you. I will pass this one on for sure!

  43. Karen says

    Wonderful recipes Elana!
    I’d love to see more “healthy” yet very simple cupcake/muffin recipes for adults and kids.

  44. brittany says

    So I was trying to make this bread today, and came out very doughy. Just wondering if it was suppose to be or not? thanks!

  45. David says

    This is a great bread for breakfast.

    I double the recipe and bake in the same pan for 25 min. The result is a lighter cake-like result. I cut it into 8 pieces so the calories per slice is the same and keep the pieces in the freezer for ease.

    Our grandchildren insist its their favourite Chocolate Cake even though I have told them there is no chocolate in the recipe. It’s a much healthier cake whatever they call it. They even like it straight from the freezer!

  46. says

    Love this recipe! I especially love that it is gluten-free and has very little sweetener. Looking forward to trying it with different nut butters as the base, to see how it changes the flavor. Also like the idea of adding some nut meal to it. And, thinking that cardamom might add a really nice flavor.

    Thanks so much!

  47. Stuart Pierce says

    I made a variation on this today. I followed your recipe, except that I added 1/2 C almond meal to it. It came out like a spice cake. I cooked it exactly 15 minutes, and it was moist and good and just sweet enough. I also used powdered stevia leaves, as I didn’t have the liquid.

  48. Dee says

    Wonderful! I’ve made this 3 times now, twice at home with my KitchenAid mixer and once at my Mom’s house with her hand mixer. It was delicious every time, though the batter was lighter and a bit easier to spread when using the KitchenAid. As suggested by others here, I whisked the eggs a bit (just to get some air in them) before adding them to the batter. The consensus at breakfast yesterday was that they should be called Cinnamon Breakfast Brownies from now on (though the texture is cake-like, not dense like a brownie — I think they just liked the sound of the two B’s together). The general feeling was that these are too tasty to be called bread. I’m thinking a few of these layered with some sort of frosting would make a spectacular birthday cake for my uncle, whose favorite is spice cake. I greased the pan with coconut oil and they pop out of the pan perfectly. The folks at Trader Joes’s tell me they sell out of their almond butter frequently, so I’m going to be sure to get some every time I’m there so as to always have it on hand for this recipe — it’s so simple and QUICK I want to be able to make it anytime the mood strikes. (Yesterday I served it with some sautéed apples and it was scrumptious!) Thank you for the wonderful recipe Elana!

  49. says

    I would love to see more muffin/bread recipes with coconut flour instead of almond flour. That would be fabulous for me and my family due to dietary issues. Love your new paleo book and haven’t had a recipe I haven’t liked from there or your website. I am so pleased to have found your website!



  50. Rachel says

    I made this and it took like two minutes flat!!!
    So delist!
    I used 1Tbsp Agave in place of the honey and stevia and it tasted awesome.
    I also sprinkled some blueberries and a bit of shredded unsweetened coconut on top before putting this in the oven.

  51. Alison says

    Hi Elana, thank you for the white frosting recipe. I like to experiment with traditional recipes too, and create healthy alternatives, however a substitute for white frosting had me stumped. I used honey as I had no agave syrup and it still worked out really well, just had a mildly caramel colour but the texture was great, and looked and tasted great on my pumpkin fruit cake!
    Any ideas on how to make coconut milk icecream? I’ve tried a few recipes I have found
    on sites, but with not much success. There is a company in Australia that makes a superb coconut milk icecream, but it is quite expensive and I would love to make my own.

  52. Renee Redys says

    I make this bread all the time and it is the best. A no-brainer for people who don’t want to worry about implications of eating grain flours and cane sugars. Love it!

  53. J Mello says

    Its 6:30 am and I just had a bite of this delicious quick bread. I was going to make this for my husband before for he left for work,but I hadn’t tested the recipe yet, so that would have been risky. From gathering ingredients to taking a bite(I couldn’t wait for it to cool) it took 22 min (12 baking). This is brilliantly simple. Wonderful! I’m going to throw in some raisins n pecans tomorrow for a little extra yumminess. Thanks so much for helping me make my gluten free paleo diet less frustrating & more delightful.

  54. Joy says

    My bff and I have been playing with this a bit…
    sooo yummy as is, but if you want a crazy good treat, sub a good quality peanut butter for almond butter and sub cocoa powder for cinnamon…
    mmmmm… makes quick works of my brownie cravings! :)

  55. Teri says

    I added dark chocolate chips to the top to make it a dessert instead of breakfast. Hopefully they don’t burn!

  56. polyphany says

    I made these delicious breakfast bars for my daughter to have a high protein breakfast before TCAPs this week. I absolutely love them. I leave out the Stevia (it makes me sick to my stomach) and they are still PLENTY sweet! For my husband and son who are allergic to tree nuts, I’m going to try these with peanut butter today. I’ll try them with sunflower butter in the future too, but I don’t have any on hand. The green might be fun, plus that would be a better option than peanut butter. We aren’t Paleo, so I’m not worried about the peanut butter on that count.

  57. says

    I made these this morning (halved the recipe to make sure I liked them) and they were delicious!! Because I had so little batter after cutting it by 1/2, the entire thing just clumped together thickly on the hand-mixer. To fix this, I added an extra egg. I’m not sure if this made them cook a bit fluffier, but in any case, they were still fantastic. They were done after 18 minutes in a small Lecreuset baking pan (checked using a toothpick). Could barely wait for them to cool before I had a taste! And I ate 2/3 of the platter :) Very satisfying and filling. Yum! Will definitely make again, maybe adding cranberries, blueberries, etc.

  58. Aubrey says

    hI! my moms on a low carb diet. i am gluten and dairy free and want to make her something satisifying like this great bread. wondering if you could add coco powder and perhaps a touch more stevia to make it more like a desert? it looks so tasty!!:)

  59. Dimone says

    This tastes amazing! I found another recipe exactly the same, but without stevia, and it still tastes amazing. I use sunflower seed butter, since I don’t really consider almonds Paleo, and I found that the bread was actually a little more moist. But thanks for all the awesome recipes, Elana. They’re the bomb!

    Here’s a suggestion for those wanting to make it loaf-sized (the half-inch thin version disappeared too fast I loved it so much). By quadrupling this recipe, I managed to make a normal sized loaf that tastes great for sandwiches. Unfortunately you have to increase the time to nearly an hour (I made this in a loaf pan, and the bread fooled me into thinking it was done in half an hour by not leaving residue on the toothpick) and check every ten minutes after the first half. But afterward, its moist, delicious, and thick with a crunchy crust on top. Yum!

  60. Izabela says

    This is so yummy!! It’s the first bread I tried since going primal (2 months) and it’s awesome!
    I changed just one thing – didn’t use stevia but added another 1/2 tablespoon of honey. It was delicious!
    Thank you very much!

  61. says

    I made this bread and absolutely love it. It came out so light and fluffy. It is so delicious to eat. No need to put any butter or honey or anything on it. Just eat and go. Yum.

  62. Lydia says

    I tried two different variations, one of which worked out far better than the other:

    *** Variation 1: I used hazelnut butter instead of almond butter & subbed a tad more honey for the stevia (which we can’t get & don’t use). This variation was technically fine, but the kids & I found the hazelnut flavor overpowering. Experimentation fail.

    *** Variation 2: I eliminated the stevia, reduced the cinnamon by 1/2 tsp & added 1 mashed banana & 1/2 C whole blueberries. For this version, the added moisture requires DOUBLING the cooking time (or at least, it did in my case; just bake it till it’s no longer muddy in the middle). However, the results are DELICIOUS! Banana-blueberry breakfast bread – YUM! The kids DEVOURED it, much to my chagrin, since I really could’ve finished it off myself! Experimentation WIN!

    Thanks for another great base recipe to work with, Elana!

  63. Holly Lane says

    This stuff is like crack. I eat the whole pan by myself (if I can avoid my hungry family) with a generous helping of my grandma’s raspberry freezer jam on top. To die for! :)

    • Dimone says

      Not even sunflower seed? And are you Paleo? The butter makes the batter come together properly and helps to add moisture, and without it the recipe doesn’t work well, if at all. I haven’t been able to find a replacement for nut butters, anyway, no matter how hard I look :( Kind of annoying really, since homemade butter takes so long to make.

      But I suggest (if you haven’t yet) that you try the sunflower seed butter. Just make it into sunflower seed meal, dribble in oil (I prefer coconut, has no after taste or overpowering flavor), and you have butter! Three cups of sunflower seed makes two cups of butter.

  64. Alison says

    Love this bread! I have made it three times now. I didn’t have stevia, so I just omitted it. Baked in a round 9″ pan, I cut it into wedges. Yum!

  65. says

    Hi! This looks great :)
    I am looking though for a substitute for the egg whites, as I abstain from them. What can I use to replace the egg whites that are not used that is considered paleo?

  66. candy says

    I made these this morning and i think they would have been better without the Stevia. It gave it that artificial sweetener taste. Sorry – so far this is the only thing I have made that I can criticize – everything else that I have made, and there have been many things – is excellent!

  67. Mel says

    This bread is ABSOLUTELY AMAZING! A beautiful cake-like texture, and totally hits the spot in the morning. I’ve made it three times now: first, as written (yum!); second, halving the honey and doubling the stevia (didn’t even notice – still delish); and third, adding some orange zest and cardamom (double yum!). I still can’t get over the fact that a nut-butter based bread can be so amazing. I really can have my “cake” and eat it too!

  68. Susan says

    Makes the best donuts ever!!!! I just tried these for the first time as I am new to Paleo. The texture and flavor are amazing. I wanted my kids to try them without telling them it was something healthy so I cooked the second (and third) batches in a donut maker. I have tried many regular donut recipes and all have failed miserably in taste and texture. I have 5 boys and they each had 5 donuts this morning and thought they were the best ever. I didn’t and probably won’t tell them they are also the healthiest ever! Since they are not fried, I have no reservations about serving donuts to my kids now! Working on a good glaze for the donuts now. Any suggestions, anyone?

  69. Kristi says

    We love all of your recipes that we have tried! This looks wonderful and I will definitely make it.

    I would love to see some paleo/grain free recipes not using eggs. I have an egg, dairy and gluten intolerance so many of your recipes are almost perfect for me!
    Thank you!

  70. Gwen says

    I make my own almond flour, just throw almonds in my food processor. It works perfect everytime in every one of the recipes I’ve tried here, and there are many.

  71. leana alba says

    EVERYTHING i see via this site and FaceBook looks yummy and is a keeper. Thank you so much for all your effort. Now if you could just help me learn to actually ‘like’ cooking. LOL

  72. says

    This has become a staple in our house!! Thank you for this yummy recipe, Elana!! Really appreciate your generosity in sharing these recipes on your website!

    Today I subbed the cinnamon powder with cocoa powder and added a tbsp of coconut oil – Mmmmm…. divine!!! Mine bakes in 10-11 mins, I spread it out on a baking tray.

    • Lydia says

      I’ll bet your cocoa powder variation would work great with my hazelnut-butter variation (see my comment below), which was too overpowering by itself but might be great with a chocolaty version.

  73. Sam Roller says

    Super yummy! I added dark chocolate chunks. The only issue was that mu bread was very flat and thin, I was kind of hoping for more fluffy bread. Would definitely make again though!

  74. says

    Hoorah! This turned out flawlessly! The first time I made it, it fell flat. Uniformly flat, but I still ate the whole thing, I couldn’t help it, it was like airy delightful cake. This time, I did what another reviewer advised and really whipped the eggs first, it is cooling in the pan and didn’t fall, and smells so good. I am going to put chopped nuts in next time!

  75. Lisa says

    I think this bread is yummy! I do think doubling the recipe & using an 8×11 Pyrex dish makes the perfect size(8 servings) as the bread seemed to have had risen higher than when I made the original recipe. Maybe it also helped that I beat the eggs till fluffy before adding them to almond butter…

  76. says

    I made this last night – SO, easy and delicious! I left out the stevia and it was PLENTY sweet – like dessert. Next time I’ll double the recipe.

    Do you have any great chia recipies? I’m trying to figure out how to use it. Thanks!

  77. emaliah82 says

    Oh my gosh! Just saw this recipe on Facebook this morning and had to try it. Pulled it out of the oven a few seconds ago and WOW!!! SOO good! My 1 year old daughter loves it too! :) NUM! New family favorite :)

  78. Mona says

    Hi, I just tried this recepie with cashewnut butter, 1 1/2 tablespoon of coconut flour and 1 tablespoon of cocosa. It works wonders especially if one are allergic to almonds but can eat some other nuts. The preperation time and baking in the oven stays the same:) I also wanted to than k you for a wonderful site that has helped my diet a lot!

  79. Teresa says

    Thanks for the recipe! Would love to see some healthy, gluten-free pop tarts on this site. Can’t believe I miss them, but I do! : )

  80. Angela says

    I never knew what the Paleo Diet was until I just watched this video. I have a lot of allergies including gluten, dairy, nuts, and soy, and I’m currently doing the Gaps Diet, but its even more difficult because of these allergies. The paleo diet seems very similar to me, and I would love to see more recipes that you have using Coconut flour instead of the nut flours. I’ve tried cooking with coconut flour and everything I make falls apart or uses tons and tons of eggs and then pretty much just tastes like eggs. lol If you have any tips on baking or cooking with coconut flour or have cook books using coconut flour I would love to hear about them!

  81. Vicki says

    I just made this exactly as the recipe states, and it is fabulous!!! I will be making this on a regular basis. Thanks for such a great recipe!

  82. Katharine says

    Just made these – YUM! One batch lasted about one hour in my 5-person family. Next time I’ll try a double batch! I had Justin’s almond butter with honey on hand, so I used that and reduced the honey in the recipe to 1 T. Everything else I did as directed. I can’t believe how yummy the cinnamon makes them! Genius! I’ve had almond butter baked goods before but these are seriously the best. And all 3 of my kids loved them, which is a rarity. We are on vacation in New Mexico and I’m not used to high altitude cooking. I ended up cooking at 325 but for longer than directed by about 5 minutes.

  83. Tess says

    This bread is wonderful! I have made it several times already since I first tried the recipe. My 3-year-old son LOVES it. Thank you!

  84. Cynthia says

    Dear Elana,

    This bread is amazing…now a staple in my home. This is the first bread I have been able to eat without digestive problems. Thank You! Thank You! Please, please, send more recipes made with almond butter! I made mine in a mini loaf pan from Williams Sonoma; just bake longer….comes out as a perfect tea bread! One of my pet peeves from other readers are comments made before recipes are even tried….Such a waste of time!

  85. Mary says

    Just baked and tried this bread – DELICIOUS! It was my first attempt at making bread with just nut butter. I’m floored at how much it tasted just like bread made with wheat (something I no longer eat). I ate one medium sized slice with a tablespoon of Greek yogurt and raw honey (blended into a kind of glaze)drizzled on top right out of the oven. I have no desire to eat more (pig out on it) as I’m perfectly sated. Thank you, Elana. This is going to be a regular breakfast on the go for me. It will be the way I add healthy almonds into my diet on the days I don’t want to eat just a small handful. Oh, and like others have commented, I love your blog. I cannot wait to try your other items as well. Cheers, Mary

  86. steffturner says

    This is BY FAR my favourite paleo bread/cake recipe. So light and fluffy! I’ve been primal for over a year and have not baked much because the recipes I have tried to date were disappointing. I saw this one on pinterest. I had all the ingredients on hand…so I thought I’d give it a shot. OMG. I made it exactly as per the recipe (I used 2 packets of powdered stevia). I ate a 3rd of the pan and had to freeze the rest to keep myself from eating it all! Thank you Stephanie

  87. says

    I made this last, but it came out very mushy on the top. The only difference made was I used coconut oil instead of palm shortening. Has anyone else had this issue? If so, how do I improve it next time? Maybe cook longer?

  88. Kathleen says

    We avoid eggs (due to a severe allergy). I wonder which egg-subbing you might think would work best on a bread like this?
    Thank you!

  89. Susan says

    Elana, I too love your recipes! I need recipes that use egg whites. And then paleo/GAPS recipes that use canned tomato products. Since we no longer eat pasta, I am struggling on how to use my canned tomatoes. Thank you so much for all your effort!! Susan

  90. kari says

    This was amazing!!!!! It felt like I was eating a healthy brownie for breakfast! We call it “almond butter bread ” thx soooo much Elana!

  91. Pam says

    I made these with 3 Tablespoons of honey and no stevia. I also withheld the vanilla since my daughter has a cane sugar allergy.

    I’d already served my three year old her third piece and I was preparing to give my 6 year old his third when he said, “Can you just bring the pan to the table so we can serve ourselves?”

    • Cynthia says

      You can buy pure vanilla powder from Tahiti….called Vanilla from Tahiti! It’s what I use as I have to avoid the corn that is used in vanilla flavoring….Their vanilla is the best on the planet!

  92. Kirbi says

    Thank you so much for your innovative recipes that are also YUMMY! :) Me and my two year old made this today for breakfast and used sun butter instead and nixed the stevia and it was amazing. I think it would be an amazing base for a sticky toffee pudding cake. Just don’t bake it as long (which I did have to double the baking time to get it to set right) and drizzle it with a yummy toffee sauce made with coconut sugar, coconut milk, and coconut oil all melted in a non-stick pan until runny. Top with some kind of chopped nuts. YUM!

    Thanks Elana!


  93. Shari says

    Great presence and demo on TV Elana! Thank you for all your fantastic recipes. I’d seen this recipe already on your site, but it slipped through the cracks (of my mind) so I’m glad for the reminder. I have to give this one a try now that I’ve been reminded of it.

  94. Bethany Smith says

    I would love to see the calories included in each serving. However, I am definitely going to try this recipe. It sounds and looks delicious! Thank you for what you do.

  95. Lydia says

    Oh, I forgot to tell you that I tweaked the bread recipe to my needs!
    I used ground flax & chia seeds to replace the eggs. Also, I used 1 1/2 tbsp agave instead of honey and a pinch of stevia. I added fresh ground nutmeg, a pinch as well and decreased the cinnamon to 1 1/2 tbsp. Thanks again for the recipe ! <3 lydia

    • Kristen says

      I used flax as well since I have an intolerance for eggs. My bread turned out flat. Did this happen with your version? It was still super yummy though.

  96. Lydia says

    I made this bread last week & I really enjoy the flavor, texture and convenience for on the run breakfast sandwich! Also, it was easy & quick to make! I’m a outstanding cook( I know where I am on the map :)! & I’m learning to master baking. Elana, thank you in helping me! I live a gluten free vegan lifestyle and you and others are a great resource on delicious recipes! :) <3 lydia

  97. Kim says

    This has wonderful taste and is super-easy. I only found it to be very light and not so filling. Normally paleo type breads are very dense and you only need a small bite to pack a punch. Kind of like I used to have to eat a whole box of snackwells!! These have lots of flavor though!

  98. Huma says

    Excellent “bread”! Slice it in half crosswise, add egg and cheese and you have a healthy “PaleoGriddle”! I am always stretched for snacks for my GF kid for daycare, I’m sure he will love this. Thanks Elana!

  99. C says

    I made a double batch of this bread. I followed the recipe, except that I used medium sized eggs, omitted the stevia, and used a regular hand mixer. Greased the pans with coconut oil, and had no problem removing the bread. I poured some batter into 6 medium/small cupcake tins. The rest was in a round pan. Turned out great! Reminds me of cinnamon rolls, but they aren’t nauseatingly sweet. Eating the bread with blueberries and some coconut cream.
    Thanks for having this website. I have had major GI issues for years, went to a specialist, but nothing came out of it. Then, a couple of months ago I took a “Paleo Challenge” at the gym. Within 3 days I had no headache, was not foggy and no GI issues! Some of your recipes have helped me transition my family into eating healthier. It is not worth it to have painful GI issues everyday!

  100. says

    Ooo do you use a slow cooker or CrockPot often? I love coming upon healthy one-pot meal recipes that are grain-free and full of veggies. Slow cookers are a blessing in the summer, since I have no air conditioning in my kitchen I don’t want to turn on any extra heat sources when it is over 90 and humid every day!

  101. says

    I love your site, and am SO happy to have found it! The transition into the primal blueprint lifestyle has been a little hard during the bread cravings, and your recipes are such a blessing for my husband and me!

    I just made this bread for the second time, with these substitutions, and it turned out wonderfully served like a coffee cake:

    -sub 2 tbsp maple syrup for the honey
    -omit vanilla extract
    -decrease stevia to just a pinch
    -sub 1/2 tbsp pumpkin pie spice for the cinnamon
    -sprinkled some 85% dark chocolate chunks on top before baking

    The chocolate makes it a bit more of an indulgence :)

    Thanks again for the awesome recipes!

    • Ivy says

      Oh! This sounds delicious! Thanks for sharing!

      And thank you, Elana! The recipe as it is turned out wonderfully for me. =)

  102. says

    This recipe was AWESOME!!! I added about 1/4 cup of raisins because I love them paired with cinnamon. I found that I needed to bake it for 20 min instead of the 12-15 min because it wasn’t done in the center yet. I’m looking forward to having a yummy piece of this ‘bread’ with some eggs and sausage in the morning. Thank you Elana for this YUMMOLICIOUS recipe! :-)

  103. hedy l troyano says


  104. Heather says

    I just made this bread and it was very well received. I wanted to let you know that i did some substitutions out of curiosity and out of what we had necessity. I used peanut butter and agave nectar as that was in the pantry and used flax gel (1tbsp with 3 tbsp water per egg) as egg replacer out of curiosity. And because I love chocolate i sprinkled a few minichips on top. It turned out great. It might have been a big “fluffier” with eggs but never the less still tasty. We are not strict paleo but we are certainly open to healthy recipes and I appreciate your site. Thanks

  105. Lisa says

    By the way, I made this with only egg whites (replacing each egg with two whites) because one of my children has a yolk sensitivity. It turned out great!

  106. Sheridan says

    Thank you, Elana, for such a deliciously easy recipe! I made this for breakfast this morning for my young daughters and they have asked for it again! So yummy warm with butter and homemade lemon curd. I’ll make a double recipe from ow on. :)

    PS I omitted the stevia and it was yummy without it. :)

  107. Reiko says

    This batter is super sticky, but it always comes out beautifully. It’s like magic!

    For those of you wondering, you can double the recipe (bake for 15 minutes). If you decide to go with the regular batch size, you’ll need to spread it out nice and thin; you can’t just pour it in like cake batter.

    I tripled the batch and split it between two 8×8 baking dishes. I found this to be the perfect size for my preference.

  108. Colleen says

    I made it without stevia and it tasted great. I also have tried this with Crunchy Almond Butter instead of the Creamy, and I like it that way too. Great recipe!

  109. Sheri Fisher says

    Your recipes do not list how the number of servings per each. That would help a lot when trying to figure out the calories. Also can you list the number of calories and how many carbs, fiber, etc. I am on the Weight Watchers program and I need those numbers to calculate the number of Power Points for my daily diet.

    Thank you.

  110. Christa says

    For those wondering, I made this with crunchy almond butter and it was fantastic! I used a bit less cinnamon, since I think Elana’s family’s tastebuds are geared towards a deeper cinnamon flavor than my family… delicious. I am interested in all breads, breakfasts, and snacks that are paleo. THANK YOU ELANA!

  111. says

    Just found this website, and this is the first recipe I tried. It was great! Would recommend it to others and the cinnamon is truly key.

  112. says

    This is AMAZING!!! Thank you so much for your gluten free recipes!! I will be making this again! I ground my own almonds to make the almond butter and followed your recipe exactly. Perfect!

  113. Jenna says

    Ok, so I know peanut butter is not paleo, but it’s all I had in the house, and it is a DELICIOUS substitute. Leave out the cinnamon, though!

  114. Astorienne says

    Dear Elana –
    I love your blog. Thank you for sharing all of your good ideas & experiments!

    Made this yummy bread today; thought it would be dense, like brownies, but it’s light & fluffy. Mmm. Because I don’t grocery-shop before breakfast, I left out the stevia & substituted peanut butter for almond. I’m very happy with the results.

  115. says

    Do any of you know how to measure the powder packets of stevia when the liquid form is used? I don’t have liquid…and was not successful in my google of conversion. Most sites want to convert other sweeteners to stevia, not one form of stevia to another.

    Thank you in advance!

  116. Jeanne J says

    Hi Elana, You ask for ideas for more gluten free treats that we’d like to see recipes for. I was wondering if you thought there might be a way to make a gluten free baguette. I roast tomatoes from the farm over the summer and have been wondering what I will serve them with now that we are gluten free. (Yes, your rosemary crackers would be an option, but something that sops up the olive oil that they are slow roasted in would be great.) Just thought I’d put it out there. Thanks!!

  117. Carole says

    I have just gained a new level of appreciation for these comments! I substituted sunflower butter and was completely horrified when I looked in the oven and saw that my breakfast bread was green. Before screaming and throwing it in the compost I decided to check the blog – and there you were, reassuring me by recounting your experiences with the same substitution – and even offering an explanation of the chemistry. I will post more about my experiences from now on. Thanks so much.

  118. Jennifer Lee says

    Just tried this out. Left out the stevia as we didn’t have it, and used this amazing Vietnamese Cinnamon and Mexican Vanilla. I don’t know if those things made any difference, but let’s just say, it didn’t make it to breakfast. It’s gone! And it was delicious!

  119. Mona says

    I eat the paleo way in our house while the rest of the family eats that way 50% of the time. I’m excited to make this soon! I would also love more stevia sweetened recipes.

  120. Dustina says

    Can this recipe be doubled and the outcome the same? I can tell that one recipe will not be enough!

    Does this recipe freeze well?


  121. says

    Just made these with cashew butter in place of almond butter (it was what was in the house) and topped with mini chocolate chips- wow! So decadent! Definitely a new staple in our house. Thanks :)

  122. nora says

    I too am looking for more desserts sweetened only with stevia. Thanks for all your hard work, can’t wait to try this one! I’m off to make some almond butter.

  123. Rin says

    Just keep your recipes coming, they are all good! And I’m sure you are already scheming this, but I bet there would be a huge market for a paleo cookbook… :)

  124. says

    Thanks for this interesting recipe. It’s pretty high oxalate as is, but the great thing for me and my readers is that it looks like each high oxalate ingredient could be substituted with a low oxalate ingredient pretty easily. Hallalujah! I’ll let you know if it works out in case your readers want to try it. Thanks for the inspiration.

  125. George says

    When I tried to print the recipe using the printer friendly button the video was in the preview. I couldn’t get it off, and once I printed it there was a big empty space on the page that required the printer to print two pages. You might want to fix that.

    Thank you so much for the recipes!

  126. Karyn says

    I have been doing a lot of Paleo baking for past few weeks, but this is hands down my favorite! The texture is amazing, and it reminds me of a light gingerbread. Kids loved it too! I omitted the stevia, as I don’t care for it and it was still wonderfully sweet. I think I will try it with a spice blend to mimic gingerbread next time. Some chopped apples might be delicious as well. AWESOME :) Thanks Elana!

    • Kathy says

      She links to a liquid stevia in the post, so I’m assuming that that is the exact stevia she used in the recipe.

  127. Morgan says

    Just want to share what has turned my AI issues around 180 – is for me, going on a totally raw (mostly fruit) diet. I stumbled onto a video by a man who calls himself “Durian Rider” on youtube. His partner, Freelee, started a website,
    and I’ve been on this 5 days… (not even completely raw) and I’m flabbergasted and how much better I am. No symptoms (apart when I eat the salty cooked food I crave). Went from sucking wind up the stairs and constant pain and fatigue and trouble breathing, to being able to care for my 4 and 2 yr old, do their laundry (completely), read them stories, run after them. I really just wanted to share this. It’s not a ‘limit your intake’ diet – they encourage you to eat a lot of cals.
    Thanks for letting me share. And thank you, Elana, for your wonderful, delicious recipes! Love you!!
    Morgan Pocorobba

  128. Angela says

    Wow is all I can say. I make the paleo bread weekly and how good is this one for a change!! I didn’t have enough almond butter and used sunflower butter to fulfill the right amount and it gave a great flavor!! I feel like I’m cheating and eating something I shouldn’t it is that good!!! Thanks Elana… keep the bread recipes coming!! Love them all.

  129. says

    Would anyone know if ground flax seed would work in place of eggs here? Or perhaps an applesauce/oil combo instead? I’ll be using sunflower butter instead of almond if it matters as well. So close to making this work – darn allergies!

    • Stephanie says

      I made these this morning with some substitues to fit my diet. I subbed chia gel for the eggs and 2 TBSP Xylitol plus 2 TBSP almond milk for the honey. I had to cook them several minutes longer and the texture wasn’t like the picture, but I’ve already eaten half of them…they tasted great :-) I just found out about my egg allergy, so flax/chia eggs are new for me. Next time I make them, I will grind my chia seeds before making the gel and cut back on the liquid (almond milk) just a little. Thanks Elana, your recipes are great!

  130. says

    I just made this!! I changed it a good bit because of our allergies though. :)
    I used 3 mostly dehydrated bananas with a tablespoon or two of water and made a ‘nut butter’ out of that. The rest of what I used is 2 duck eggs, maple syrup, salt & baking soda.
    My son LOVES it! Thank you so much!!!

  131. Montie Vogt says

    I have made the almond bread & it is great! I also recently purchased your two cookbooks and will be making several of the recipes this weekend. The ingredients are easily obtainable and the recipes are simple. Just the type of cookbooks I love! Thanks so much for sharing your knowledge and expertise with all of us.

  132. kat says

    I would LOVE to see more coconut flour recipes and those using stevia or xylitol. Thanks for all your yummy recipes – I use one almost daily!

  133. Jess says

    I just took this out of the oven and I think I need to go to bed to stop myself from eating half the pan. I realized I forgot the vanilla after it was already in the oven, so I was worried it would be bitter. I don’t think you can tell the difference. It is so delicious and such a fluffy texture. Doesn’t taste like nut utter and it is not greasy as I expected. Thank you again for a winning recipe. Also, thank you for the dinner recipes like the lime mustard chicken and the mango chicken. I love all of your desserts, bars, etc, and your meal recipes are just as delicious. I know I can trust your recipes and not feel like dinner was a bland waste of ingredients.

  134. Ana says

    Hi Elana-
    I made this bread four times. I gave one to my brother, one to my parents, one for work and one for my house. I live in Colorado High altitude so I dont know if it makes a difference but I turned the oven temp to 350 that seemed to be the only way to get it to cook. The breakfast bread was so delish!! Everyone Loved it!! But I wanted to say thank you for your website and all the free recipes. I live off of of your recipes. Thank you so much.

  135. says

    Elana, I love your baking recipes. A while back you asked what recipes your readers are looking for. With Easter coming up, here in Australia, hot cross buns are a big thing. I would love a recipe for your version of hot cross buns. All the very best.

  136. elyse says

    Wow! This is delicious! Just took it out of the oven. So simple to make and so tasty. Thanks for the receipe and all the others. I’m off to buy almond flour so I can make my own bread.

  137. Katie says

    Wow! I made this for breakfast this morning (along with a smoothie) and it was a huge hit among my husband and our 7 kids. It was so quick and easy, not to mention tasty too! Kids were asking for seconds, and when the pan was empty, I told them the ingredients. They could not believe it! Definitely a keeper and will be added to the breakfast rotation. Thank you, Elana!!

  138. Melissa says

    I made this last night and my girls loved it for breakfast! I look forward to trying more of your paleo recipes! Thank you! :)

  139. Kate says

    I made this for breakfast this morning. Served it with Tasmanian yogurt, mangoes and strawberries and it was beautiful!
    The kids loved having ‘cake’ for breakfast. :)

    I’m looking forward to trying some more of your recipes.


  140. Suzanne Foote says

    I made this one this am and even my two parrots loved it. Got their beaks right in there. African Grey said Yummy!

  141. Michelle says

    I’ve just started using Myfitnessplan, a web site with a free, excellent nutritional calculator for recipes, and free nutritional/ caloric tracking. It’s been easy to use and incredibly helpful. I’ve been using it along with FitBit Ultra to track calories in, calories out, and nutritional content.

    Myfitnessplan offers the opportunity to enter recipes, for personal reference, and also to be added to a searchable database.

    Adding the recipe to the searchable database requires authorization from the recipe owner. Most of the recipes I’ve been entering for my personal use, are yours. I would love to be able to find and share your recipes, branded under your name.

    Please let me know if you give the green light to have your recipes added to the searchable database. Better yet, if you’d be willing to provide the electronic files to the web site so that they can upload them wholesale, that would be a tremendously helpful.

    I found out that three of my friends are also using MyFitnessPlan, so this would be yet one more reason to refer people to your site.

    Thank you for considering my request.

  142. says

    I’d love to see lots of breakfast and snack ideas… as well as things I can pack in lunches. I’d also love to see less agave and more Stevia and/or honey recipes (like this one)… I love all the coconut flour and almond flour recipes… bars are awesome because they are so versatile.

    Our favorite breakfasts are whipping up a reduced sweetener version without frosting of recipes from the Gluten Free Cupcakes book, but tomorrow we will be enjoying these bars!

    It’s fun to see you in action, thanks for sharing the news clip!

  143. Kristi says

    We LOVE this recipe! We use Xyletol instead of stevia and a blend of spices instead of cinnamon….so YUMMY!!!

  144. says

    I just came across your website yesterday and spent hours browsing! It is so fantastic, thanks for all your hard work! We don’t have any allergies but recently converted to a WAP/traditional food diet. I am trying to eliminate grains, refined sugars etc as much as possible but with a sweet tooth hubby that is hard! I can’t wait to try some of your recipes.

    I’d love to see more recipes with coconut flour. I just discovered it and it seems great- almond flour is difficult to find and too expensive here (Canada) so I’d rather use coconut flour where possible. I tried substituting it in an apple crisp and it was soooo dry, we had to smother it in ice cream. :o)

    • says

      Blanched Almond flour is available in FRESCO if you live in GTA – Greater Toronto Area. $4.99/lb, but often goes on sale for $2.99/lb. I stock up.

      It is not as fine as Elana recomemnds. I find that I have to add a bit more.. say 1 tbsp per cup of almond flour.

  145. says

    I just made 2 batches of your paleo breakfast bread, it was delicious. I’m not much for stevia but I bought it for this recipe and glad I did,I have a new treat to pack with me for my lunch, or breakfast. Glad I tryed it. Thank you. 5*****

  146. Batya Wittenberg says

    I baked this yesterday, using agave instead of honey and adding about a teaspoon of ground candied ginger (homemade — candied with xylitol). It came out tasting astonishingly like the traditional honey cake I grew up with, only (between the ginger and cinnamon) spicier.

    Thank you!

  147. says

    I made this over the weekend, twice! My entire family loved it. I’m even going to make another batch tonight, with a few ‘twists’ added to it. thanks for the recipe!

  148. Nichole says

    I would love to see a Creme Brulee recipe! I tried one with coconut milk and it just tasted like coconut milk, it wasn’t that great. But, it is my son’s fav and he can’t have dairy.

  149. Jennifer says

    First, I have to say you are awesome Elana! Since discovering your site after reading Wheat Belly and eliminating wheat from our diet, I have been wanting to shift our eating to as much fresh uncooked foods as possible as well. I have tried almost all of your recipes in the salads section and they are delicious! More raw food recipes would be great :)

    P.S. My two sons have not accepted our new way of eating yet, but your recipes are the only ones they will even think about trying. I love how you include your boys in the kitchen, and I am hoping mine will eventually change.

  150. Cat says

    I love your site and have successfully made many of your recipes – they are wonderful. I would love it if you would feature recipes the follow the Paleo autoimmune protocol, which is very limiting I know (no eggs, dairy, nightshades or nuts). I am having great results with this diet for my own atypical MS symptoms, but would love any and all recipes that work with it. Baking wise, coconut flour seems to be the only option…and with no eggs, what’s a baker to do?

    Otherwise, I have used or adapted many recipes according to what phase of food elimination I am in, and am so grateful that you do what you do. You are my go to site for easy, healthy dinners and baked good. : )

  151. says

    This looks like a great on-the-go breakfast. I have to say that your blog is one-of my go-to’s for grain-free baked goods. I’m always amazed at how wonderfully they turn out. I’m always happy to see more of those!

  152. says

    I am loving your Paleo recipes and would like to see more. Specifically, I’d be interested in recipes for great snacks. I really appreciate your Power Bar recipe and would like more things like that… protein packed grain-free snacks.

  153. says

    Hi Elana,

    Thanks for a great quick and easy snack recipe. I made this with sunflower seed butter instead of almond, left out vanilla, and substituted 1 tsp nutmeg for the cinnamon (for allergies) and my boys said it is really good. It was so funny and gave us a good laugh! The breakfast bread turned bright green! I guess if you want a green recipe for St. Patrick’s Day here it is! Thanks again for sharing yourself and recipes.

  154. Iris says

    Love the paleo recipes! How about a paleo torte for Passover?
    I’ve been experimenting with combining cacao, creamed coconut, and stevia in place of melted chocolate chips, and would love to see what you come up with.
    I also substitute applesauce+stevia for agave with good results, for example, in the chocolate cake from the almond flour cookbook; the texture is fudgier. BTW, cacao nibs are a fabulous addition to that great recipe.

  155. Sharon says

    I just baked this yesterday and it wasn’t bad but I think it needs a little something extra. After tasting it the idea dawned on me that I bet raisins would be a great addition to, or possibly even dried cranberries. Hmm maybe even diced apricots.

  156. nat says

    Made these yesterday. Tasty. They are more like a cake. Instead of an 8×8 pan I used 4 extra small nonstick cake pans lightly greased with coconut oil. They were very good.

  157. says

    I tried the breakfast bread today. I subbed in coconut nectar for the honey and added chopped nuts and raisins and dried apricots. I doubled the recipe and added 5 minutes cooking time!
    Thanks for your recipes Elana!!

  158. Stacey says

    Tried this recipe today – it’s terrific. It does not taste almond-y, which I like but my family does not. It just tastes this a light, moist honey bread. Keep them coming Elana. Thanks so much!

  159. Debra says

    I made the Paleo Breakfast Bread this morning and it is great! I don’t use honey since I’m diabetic so I substituted SF maple syrup. Since I was on a maple theme I added 1/2 tsp maple extract with the vanilla and also added 1/2 cup toasted chopped pecans. I also changed the sweeteners a little bit. I like to use 2-3 sweeteners to get a synergistic effect so I decreased the stevia to 1/8 tsp and added 1/3 cup of Just Like Sugar Brown. Other than these changes I followed the recipe as written. The bars were wonderful. I figured up the nutritional counts and for 4 servings each bar is high in fiber and has 6 carbs.

  160. Judith says

    I just made these without the honey or cinnamon. I wanted to make a burger bun/ english muffin type thing. I couldn’t believe there was no almond or any type flour. I kept re-reading the recipe thinking I had missed something. I ended up adding 1/3 C almond flour. I doubt I needed it except mentally.LOL. I thought they might spread alittle as they baked on the “muffin top” pan I used. They didn’t. So either I need to leave out the almond flour and/or find some way to spread the sticky dough into a flatter round shape. The texture is good and the flavor is fine for a bread type thing. Any suggestions.
    Oh, I would like a Paleo type burger bun/ english muffin recipe.
    Thankyou so much for all your recipes and insights. I have your book, and come back to your site again and again.

  161. Olivia says

    This looks absolutely wonderful! Almond butter is always a nice addition to any breakfast food. I love how it makes things dense and creamy. Yum!

    I’d love to see more paleo recipes. I’ve been trying to lessen my family’s intake of carbohydrates and sugar, so anything that is paleo and a chocolate or peanut butter dessert would be nice. Maybe, some sort of no-bake cookie? or even a chocolate, peanut butter cheesecake would be good. (I don’t even know if that’s possible, but its worth a shot.)

    Thanks for the recipe and I definitely will be trying it sometime in the near future!
    Olivia M.

  162. Heather says

    Made it for breakfast & the kids & I loved it! I used apple sauce instead of honey.
    I would love more paleo recipes! Thanks for all your wonderful recipes!

  163. Kathy L says

    Elana, first…Thank you for all you do to help us. Recipies I would like-something to replace some snacks like crackers-I know you have some recipies on your site and in you book, but I had trouble getting crunch from them-they were soft. Maybe it’s just me! Also, more recipies that sweeten w/just stevia-no agave or honey. Dates would be ok for sweet, I have those for snacks as well as nuts. I’m not creative, so I leave that for you; also I don’t have a lot of time-I work about 50 hours a week. Again, thank you for making the gluten free/low carb stuff so easy! Thank you too for not using rice flour and other flours that have so many carbs!
    Kathy L.

  164. QueenJellyBean says

    For those who wish to know to caloric values of Breakfast Bread recipe above: Calories-250; Grams of Fat-18.5, Protein-10, Carb-16; per 1 – 4 inch x 4 inch piece (yield 4 pieces per batch).

  165. Molly says

    What a great recipe! Thanks so much. I did make it with sunflower seed butter (the only butter we had today) and it tasted great. It did turn green after a few hours though. Apparently the seeds react with the baking soda causing the color reaction but it’s still fine to eat. Suggestion was to add lemon juice or reduce baking soda amount. I probably won’t do either as my 3 year old thinks its a great magic treat!

    • Michelle says

      I used 1/4 c sunflower seed butter to compensate for my low stock of almond butter. It was enough to bring on the chemical reaction you mention. The green color of the interior is perfect for St. Paddy’s day.

  166. Trecia says

    This looks like a nice “treat” recipe, not a healthy breakfast recipe. It’s nice to have some treats but I would love to see more recipes that really embrace not only grain-free cooking but a focus on nutrient rich foods and healthy fats. All that sugar/sweetener (honey AND stevia) are just going to make people crave more sweets. How about a few recipes that are sweetener free?

  167. Karina says

    I could tell from the picture that that bread was made with almond butter before even reading that it was! That’s because I’m so intimate with your almond butter blondies (haha), and could tell that the bread had the same texture!
    I would love to see more dairy-free pudding/custard/ganache recipes. And I’m currently looking for a recipe for CHEWY grain-free cookies!

  168. Jessie says

    We are doing the Specific Carbohydrate Diet (SCD), which is grain/starch, lactose, and refined sugar free. Many of your paleo recipes work for it, I can sub honey for agave, and I have your almond flour cookbook, but sometimes it’s hard to know what to use when we can’t have arrowroot. So more recipes that are completely starch free would be great! Have you ever heard of the SCD? It was developed for people with celiac, colitis, crohns, as well as children with autism.

  169. heidi says

    This was super easy and very tasty. Despite greasing the pyrex with plenty of coconut oil, the bread stuck, which was disappointing.
    Ironically, even though this is a nut-centric recipe, I’m feeling like this might be great with walnuts added. I might give that a try next time.
    In any case, the ingredients seem to defy logic, but in the end you do end up with a sort of light-as-air almond brownie type of thing. Who knew?

  170. Karen Melweis says

    Hi Elana

    I have been trying many of your recipes since going grain-free in the new year, both from this site and your cookbooks. “Bread 2”, sesame crackers and chocolate cupcakes (made with coconut flour and from your cookbook) are regulars in my kitchen now! One thing that I miss is hot fudge pudding cake (a kind of “floating island” dessert where you make a thick cake batter, sprinkle over a sugar/cocoa powder mix and cover with hot water, then bake until the cake part rises and “floats” on top of a hot fudge-like pudding sauce.) I used to make a low fat version with spelt flour, but I think maybe a variation on the chocolate cupcake recipe might work. Anyhow, it’s a kind of weekend comforting dessert that I would love to see, as it’s something that kids enjoy but also works for the grown-up crowd.

    Thanks for your site, your recipes and your generosity in sharing them!


  171. Shar says

    With Dermatitis herpetiformis along with celiac disease, I cannot have almonds right now (high in iodine) and am wondering if pecans or walnuts can be made into a butter to replace the almond butter. I may be able to use egg whites (animal source of vitamin A–tetinol in yolks damages the digestive tract of celiacs, and yolks are high in iodine which flares the dermatitis) and chia seeds as egg substitute. Thanks for looking at our suggestions.

  172. MaryBeth says

    Elana, you rock! Thanks for sharing the video. You’re such a shining spokesperson for this lifestyle!

    I’m happy with whatever you post. You take me, my husband, my friends and family, and my cooking and health in such positive directions, and I’ve enjoyed trying all these new directions over the last few years.

    Thanks again!

  173. Christina says

    I plan to try this bread this afternoon. I bet it would be great with ginger instead of cinnamon as well.

    I love these Paleo bread recipes, Elana. Please keep them coming!

  174. Michelle says

    I need recipes for portable protein bars.

    I’m glad that there are more gluten free snack bars on the market, but I’ve only found one (NuGo) that has both sufficient protein and no “laxative effect” sweeteners (sorry for the too much detail). The product uses dairy and soy protein, which is fine for me, but I gather won’t work for many of your readers.

    When I do buy snack bars, my choices seem to be between protein bars with no fruit/ vegetable nutrients, or fruit bars with some nut content but high fat and low protein.

    I am willing to buy and eat meat on the road, but the sugar and salt content of the packaged meat is astronomical. I was thrilled to discover the “no gluten” stamp on a package of Seltzer’s sweet Lebanon beef balogna sold at a Pennsylvania rest stop – but the second ingredient is sugar, and the third is salt. Even the buffalo beef jerky sold at our local co-op tastes like sugar.

    If anyone can work this miracle, I’m betting on you. Thank you for fielding our requests.

      • Michelle says

        I love Lara bars, but they’re high in fat and sugar, with almost no protein.

        I have a hard time finding protein bars that aren’t high in sugar and salt. I can bring hard boiled eggs with me for short trips, but I need something I can keep on hand for a few hours, or better yet for a few of days, without refrigeration.

        • Julala says

          Hi, it sounds like you could really use some biltong – south African beef or ostrich or … jerky – it’s made with no sugar and little salt. I’m sure you can order it online somewhere. It’s delicious and keeps ages. Good luck!

  175. Chelsie says

    I was so excited by this recipe (and so thrilled to have all the ingreds at hand) that I’ve got a batch in the oven as I type this! Can’t wait to try them! I love simple recipes that are healthy and easy to grab & go! Thanks Elana!
    PS I’m already thinking of variations, w/raisins or craisins,w/carob, w/pumpkin pie spices Mmmmmmm :) So exciting!

  176. Debra says

    I too would love to see more casserole or soup or crock pot or one pot type meals that work for serving guests. That is where it’s the hardest for me because those types of meals help stretch out the expensive quality meat that we are eating, but the fillers you typically see for say, ground beef, are usually grains and dairy.

    p.s. We tried your chicken pot pie from your almond flour cookbook, and it’s definitely a hit! We’ve already made it several times and my boys love it. Thank you!

  177. melissa says

    I am paleo, strictly as I am dairy-free and sugar free for health reasons…Also, I hear eggs have the lecitins in them so am egg free as well and would flip out for an egg free recipe for bread!!!!!!!!!!!!!!

  178. says

    The breakfast bread looks awesome. We’ll have to try it with some of the other butters as well.

    I would love to see some recipes for things I miss like breaded food.

  179. Shari says

    I’m glad you’re adding more Paleo recipes, using stevia instead of agave syrup or even honey, so continuing that would be great! Thank you so much for sharing your recipes, Elana, they’re so helpful!

  180. says

    Reading this post this morning….I knew I had to try it. I had already had my tea and smoothie but I was hungry and this looked like a cakey treat. I didn’t have almond butter, just about 1/3 cup of peanut butter in the cupboard (not a Paleo item) but since I practice more grain-free rather than Paleo, I was OK with it. But what to do to make up the rest of the 1/2 cup? I ground some sunflower seeds, which came out more flour-like but what the heck, I like to experiment. I was also going to try molasses instead of honey (next time) but I wanted to keep the cinnamon.

    I mixed it all together per directions, questioning the success of it. 13 minutes later out it came. 30 minutes later, half of it was gone. I had let it cool for just a few minutes and it was warm when I ate it. I had put parchment paper down on the bottom of the dish and it lifted off the paper easily. As it cooled it stuck to the paper so I would remove it next time while still warm.

    I felt guilty that I kept going back for more but then I did the math. 2 eggs? pumpkin seeds? peanut butter? honey? things I eat throughout the day anyway. Actually, a small portion of what my daily intake should be.

    I think I’ll go finish it now. ;-) Not really, I think it has satisfied the hunger, which is a plus for my high metabolism.

    yum yum.

    Thanks Elana! many points are given to you for this one!!

  181. Karen says

    Hi Elana,
    Thanks for asking what kind of recipes I’d like to see more of. I really appreciate the paleo recipes you’re posting. Grain free, sugar free and dairy free recipes are very much appreciated! Especially helpful are bread, casserole and other traditionally grain-based recipes made free of grains and sugar.
    Thanks for all you contribute to my health and others!

  182. Michelle says

    Elana – THANK you so so much for adding the link for Paleo Diet Recipe. I have been your follower and your recipes are very delicious. My husband and I have been trying to get back into shape and eating healthy and you just made my life easier. You are the best. Thanks again!

  183. marae says

    aw nuts, i already ate breakfast! can’t wait to try these.

    i’d love to see more recipes for energy bars and crackers. i gravitate toward dessert recipes but my to-make list is overflowing! i could use more savory snack or less sweet bars in my life.

    thanks for all of the gorgeous recipes!

  184. says

    I would love to have recipes that are egg and dairy free, as well as gluten free. Your recipes sound wonderful but since I have dairy and egg allergies, I’m not able to try most of the recipes. For instance, a way to make this paleo bread (and other recipes)successfully without eggs would be wonderful!

  185. Tonya says

    I love all of your receipes. I follow a Paleo diet and would love to have some new dinner recipes to add to the mix. My family is not so Paleo but don’t complain as long as the food tastes good. Thank you for all the wonderful work and time you put into recipes and educating others.

  186. says

    HELP!!!! I would love to see some recipes using exclusively stevia or lo han sweetners. I’m suffering from a systemic candida infection and understand that those two sweetners are the only ones that don’t feed this fungus from you know where, so I don’t have to give up my treats completely. Also, I would like to see some applesauce incorporated as a substitute some time. Thank you soo much!

    • Heather J says

      Check out the web site Diet Desserts and Dogs. The author has been following an Anti-Candida Diet for a few years and has many great dessert recipes using stevia, coconut sugar and others. The recipes are vegan too.

    • bob says

      Are you allowed apple sauce on your anti-candida diet? I can’t have fruit in any forms on mine (except lemons, and potentially pure rhubarb and cranberries).

  187. says


    Way to go! I loved the news segment! I look forward trying these. These are dessert to me! :)
    I love all the breads and desserts as well!
    Thanks for all your fabulous recipes!

  188. says

    Thank you! I am LOVING all the paleo recipes you’ve been posting & am so excited you have a separate paleo section. I have been looking for a recipe to make like this and then it appeared in my inbox this AM! Thanks for all you do & sharing all these! :)

    • Jess says

      I agree…the paleo section is a great addition. Please don’t stop all your hard work elana! I feel better eating your recipes.

  189. Lori S. says

    Yes, More Paleo recipes! I experimented in the kitchen and made up my own breakfast/nutrition bar the other day with almond butter, sliced almonds, dried shredded coconut, almond flour, and a little honey. Delicious!!! I cut it in small squares before baking so I can nibble whenever I’m needing a boost of energy. Travels well in the car with me, too.

    • Kristin W. says

      Lori, if Elana does not mind I would love to know your exact recipe. Breakfast ideas are still a huge struggle which is why this bread is on my list to make for breakfast next week. Thanks Elana

        • paola says

          I don’t understand. The recipe for this bread is at the top. Are you saying it is not the exact recipe? Why does it have to be sent privately?

          • bob says

            Just the recipe for Lori’s breakfast/nutrition bar is being emailed privately. Elana’s breakfast bread recipe is the one at the top of the page = ).

  190. donna says

    i would love also to see more breakfast recipes but in general more recipes that are EGGLESS…very hard to find…i can’t use now so many of the recipes in your book because i cannot eat eggs…

    • says

      Agree with the above two, need recipes without eggs, but I can find those on vegan websites and blogs.

      Also, commenting on Paleo diet, I’m not sure just what it is, except that it’s a diet of what some people think that our ancient ancestors ate ten thousand or more years ago. But how could anyone know, for sure, what people ate that long ago? It seems to me that it has to be mostly guesses and assumptions, other than what is recorded in the Bible, and they did eat grains, but I’ve read that they were not the same types of grains that we have today.

      How can we know what was available to our ancient ancestors, especially plant foods, as they might have had plants that no longer exist, and we might have plants that they did not have.

      All recipes on Elana’s Web site, of course, are not Paleo. Paleo people did not have chocolate chips and processed cocoa and blanched almond flour and agave syrup and date sugar and other processed sweeteners, and on and on, the list is long….. and they did not have the creamy roasted almond butter used in this Paleo recipe, so this cannot be a true Paleo recipe, if I am understanding it right. I would think that they did not use processed foods of any kind due to lack of ways to do this like we have today, so anything we use that has been processed in any modern way cannot be true Paleo.

      And how would anyone know whether or not they used eggs of any kind. And they didn’t throw mixtures into an oven and bake them, either.

      I’m thinking that the Paleo diet is the diet of pre-Adamic ancestors? How healthy were they? How long was their lifespan? If one believes what the Bible says, from what I have read, people from the time of Adam (some say about 6,000 years ago) to the flood did not eat meat and lived hundreds of years. It was only after starting to eat meat that their life spans were shortened.

      There are so many types of diets to follow, and the authors of all these various diet and health books think theirs is the healthiest….. but my opinion is that no one really knows what the healthiest diet is, and that no one could possibly follow a true caveman diet due to too many unknowns…. and I can’t figure out why one would even want to.

      Would love to hear from anyone on this…. what you think is the best diet and why, but this comment section is not the proper place. Does anyone know of a forum that discusses all of the various diets and the pros and cons of each? If not, I’m thinking of starting one. I think it would make for some lively and informative discussions.

      You can write me at


      • says

        I think people are basically going back to caveman time with the Paleo diet. I haven’t gone into all the research but apparently there is some to consider. I have read that grains have changed from ancient times but not that much, and all other food has changed as well, so I’m not sure what to make of it.
        I suppose Paleo people could have made almond butter by pounding out nuts and such but I think that’s taking things a bit far. I mean would you go out and live in a cave and hunt for wild animals for food? Probably not. I think Paleo/Primal/etc. are all just ideas of what ancient diet would have been…
        I’m not sure when meat was introduced in the Bible but I wouldn’t attribute sudden decrease in lifespan to just that. I think people began declining in health and lifespan much sooner. After all God had said humans could now eat meat and why would he do that if it was bad for you? Meat (properly raised) is not bad for you.
        I agree about the ‘best’ diet idea. I don’t think there is one. GAPS (with all its variations) is good if you have allergies or serious health conditions or just want to improve your digestion. WAPF/NT style diet is good as well (traditional foods). I have read that a vegan diet is good for someone with a tumor/cancer/etc. as it’s very cleansing but should not be followed for a long period of time as it’s not very nourishing. I honestly think ‘simple’ is the idea to follow: simple, traditional foods, properly raised and simply prepared. Definitely no to minimal processed foods and no foods invented in the last 100 years or so (Miracle Whip, Cool Whip, Twinkies, etc.)..

        • Cynthia says

          I can attest from my own experience as a registered nurse (my husband is a clinical pharmacist) that the current adaptation of the ‘Paleo’ diet is by far the healthiest, at least for us. My husband no longer struggles with his weight and I discovered a few months ago that the many symptoms I suffered for decades were due to candida over-growth, a condition over-looked by every doctor I ever saw for various sinusitus conditions, fibromyalgia, migraine, IBS, and to top it off, leaky gut. I am a candida celiac; a celiac of the most compromised. I cannot even have almond flour without difficulty, and nuts scratch already torn up intestines. I am on a program to fight candida now, the most comprehensive in my opinion (from Alaska), and a recipe like this one allows me to have ‘my bread and eat it, too’. I cannot tolerate grains of any kind, plus they all feed candida. With all those grains out there, sugars, processed foods, and the stress to get them, we are all highly prone to candida over-growth. Mine came from antibiotic use, high stress, and a diet high in grains. I hope to see more recipes like this. With the anti-candida program I follow, I can use honey in recipes. Thank You for contributing to true health!

          • CC says

            Could you tell me the name of the diet you follow? I’m on a similar one and would love to know which you use that allows honey. I miss it so much! Thanks!

          • josie chacon says

            Cynthia, would you share with us the program you are in from Alaska. Thank you, I appreciate it.

      • Barbara Trahon says

        It actually is possible for us to know what sort of diet our remote ancestors ingested, because the paleontologists, (anthropologists who study ancient sites etc) painstakingly collect human droppings, which are then analyzed for components which tell us what they ate. Not a job I would like, but nonetheless useful.

      • Ruthie says

        Hi Sandy,
        I think there are so many diets because there is no one diet that is right for everyone. Human bodies are physiologically all a little different so we all respond differently to different diets. I think the key is 1) eating whole unprocessed natural foods and minimize added sugar not in its natural state to 6 teaspoons a day or less (ie: sugar removed from fruit and concentrated is still handled by your body as sugar). 2) If it makes you feel like crap don’t eat it anymore. I think diet plans are a nice guide but by no means an authority on what your body needs. You are. I discovered by trial an error that a modified paleo type diet works for me as i am intolerant of most grains except wite rice. I am not able to do an expremely low carb diet and feels best when i get my carbs from fruit and quinoa or rice. And my best weight loss/ maintainence tool is 2 days/week eating half my normal calories. Not sure what this diet would be called but it works for me:) Just experiment until you find what works for you. Hope this helps!

  191. Shay says

    I do love your baked goods. Most grain free recipes are not well thought out, so I come here first bc I know you will have tested to get the best texture.

    I definitely struggle with having healthy snacks at the ready. Your ideas would be great.

  192. Stacey LoSacco says

    I have a lot of food sensitivities and hypoglycemia and my body doesn’t handle carbs well so I am always challenged to find something healthy, nutritious and satisfying for breakfast, other than eggs. Any ideas for breakfast options and smoothies not using fruit, would be much appreciated!

    • bob says

      I second this! (I can’t have sugar or fruit, in addition to being almost grain free, and need to rotate eggs.) Sometimes I eat crumble or granola for breakfast, but I usually get stuck for ideas (especially ones not TOO high in fat – even good ones)!

      Thank you for all the work you put into this site Elana, which helps us readers out on a day-to-day basis = )

    • carla says

      She has a great one!!! I make them all the time. They are her Banana Blueberry Muffins in her Gluten free Almond Flour cookbook. I make up a batch and keep them in the freezer. They have no sugar, and are simply sweetened with the bananas.

    • Jeana says

      Ditto. Something packable that they will want to eat…picky eaters in the house! Something high in protein and low sugar content.

      • Amy Fritschle says

        We are doing the primal diet thing as a household.. picky 12 year old and 9 year old… They are taking homemade beef jerky, boiled eggs, and oranges or school lunch for the past week and are loving it.

  193. Lori says

    I would love to see more breakfast recipes. I love the porridge recipe and more like that, or more smoothie, or fresh juice recipes. Love your site.

  194. Shannon says

    This looks really great. Thank you. I am going to try this weekend. How do you think it would be as a loaf for making sandwiches? I have 19 mo twins who aren’t “paleo”, but they are GF and SF and i do try to use only almond flour and coconut flour in my baking as that’s all I can eat. Anyway, having quick and easy options that they and my two other kids will eat is always a challenge.

    Regarding recipes – anything paleo is awesome. I would love to see easy dinner ideas that could either be made in the crockpot, as a casserole that I could prepare ahead of time and throw in the oven or just something easy to make while I have young children screaming at my feet after I get home from work and attempt to make dinner.

    Thanks so much for all of your great ideas. I love your website.

  195. says

    i love how interested the hostess of this show looks in elana! she really looks genuinely interested in what she is saying, so sweet!

    elana, this bread looks great.

    thanks for bringing grainless further into the spotlight!

  196. says

    We made this for breakfast this morning. In the words of my 3-year-old (my pickiest eater), “I love love love it!” Thank you!

  197. Jane says

    Your hair looks great, especially in the “Meet Elana” section with the photo of you in front of your pantry. What do you use? Or do you simply attribute it to your diet?
    And one more thing – I love the recipes. So simple and straightforward and a welcome change from the long list of ingredients and processes I find in so much of gluten free cooking.

  198. Johanna says

    I am loving trying all your recipes. This one looks great! One question, I find stevia gives me a headache, what can I use instead?

  199. says

    So funny! I just pinned this and said I’ll probably try my homemade sunflower seed butter and I’ll be using our fresh duck eggs (if they will lay any…they took a week off I guess. lol)

    How long will this last in the refrigerator? (I assume it need refrigerated) Have you tried freezing it?

    Thanks for the recipe!

    • says

      I will also be trying the sunflower seed butter version of this after doing the almond butter version, perhaps adding a bit of raw cacao powder to the mix. :)

      • says

        Thanks so much for this recipe! It’s fantastic. I halved the amount of cinnamon and subbed cacao for the rest and it turned out fantastic. My husband said it tasted almost like a brownie! This recipe is definitely a keeper!

  200. says

    Every morning I juice a fair amount of fruit and am always wanting to know what to do with the resultant fruit pulp. Is there some way, using Almond flour, that one could make some type of turnover utilizing the fruit pulp (which I have saved and frozen until I come up with something)? You seem to be awfully good at creating recipes using Almond flour. Got anything in your bag of tricks for me?

    • says

      Tiffany, I slightly dehydrate the pulp from my juicing and use it as a flour substitute in muffins. Usually half pulp half coconut/almond/flax four mix, whatever I have on hand. they are really moist and yummy, no need to add any sweetener.

  201. virginia howell says

    imy family is doing the primal/paleo diet, so i am thrilled you have some recipes! add more!

  202. June says

    This looks great! I think I will try it using sunflower seed butter.

    I love all the bread and dessert recipes you post. The one thing that I still seem to struggle with are easy, crunchy snacks that are not nut based…a substitute for that quick bowl of cereal or a few chips. It’s the crunch I miss so I automatically head for the nuts.

    Thank you for your wonderful site…I use your recipes daily!

    • says

      I agree! They do look delicious! Trying this with sunflower seed butter or another nut butter is a good idea! I’ve got some sunflower seed butter on hand myself, so I think I’ll start with that one ;-)

      • Kimberly says

        I have a son allergic to almonds, so I actually decided to try both versions: one with almond butter (recipe as written) and the other with sunbutter, but otherwise exactly the same. Every single person in my 5 member family preferred the sun butter version (though honestly the allergic child didn’t get to compare-so the 4 of us that did)! The interesting part was that my 3 1/2 yr. old daughter (who LOVES almond butter) lied initially to say that she loved the almond butter version (knowing she likes the taste of almond butter better, as we all do, plain), so I did a blindfolded taste test, eyes shut while I hid the pans as I drew out the pieces and she absolutely preferred the sun butter! When I told her she almost cried! She said, “NOOO, I love almond butter!” I explained it was ok to still like almond butter better, but that she could like sun butter breakfast bread better than its almond butter counterpart. Haha. That was my laugh for the morning. Sun butter in this recipe rocks!

        • says

          We used peanut butter and it was good. Now I’m going to try with sun butter b/c we are making it for friends who are allergic to nuts and legumes.
          Thanks Elana for this delicious and adaptable recipe!

        • says

          Peanut Butter is one of the hardest things for the human body to digest. It also should be organic if bought, as peanuts are one of the most highly pesticided products and extremely prone to mold.

          • Leslie says

            Lectins are present in peanuts. They promote cancer cells. You may want to veer your recipes away from using anything peanut and stick with healthier nuts. Just google Lectins in peanuts to learn more.

      • Wendy says

        I used cashew butter bc i did not have enough almond butter. It was delicious! I feel like i might experiment next time by adding some shredded carrot and raisins

    • Kristin W. says

      I completely agree…..the between meal snacks are what are so hard for me. A crunch from crackers would be so good.

      • Robin says

        I had the same problem. I’d suggest making flax crackers. They’re pretty easy to make and recipes are fairly common.

    • says

      June, I just made this recipe with sunflower seed butter. My boys are loving it but it came out bright green! I left out the vanilla, and cinnamon was replaced by 1 tsp nutmeg. Did this happen to your?

      • Cathy says

        I subbed sunflower butter and mine turned out green too. Apparently it’s a chemical reaction,
        “This discoloration is the result of sunflower seeds being rich in Chlorogenic acid which is found naturally in all plants. Most plants only have Chlorogenic acid in the stems and leaves, but sunflower also has it in the seeds. This is one of the reasons sunflower is so good for you. Simply reduce your baking soda or baking powder or add lemon juice to balance the ph factor and maintain proper color.”
        Just in time for St. Patrick’s Day! :)

        • Marci says

          Add 1 tsp. of lemon juice, and use baking powder instead of soda to avoid foods turning green with sunbutter. Still good even if they do turn green!!

    • Alissa C says

      For crunchy snack try Flax Crackers: 2c flax meal, 3/4-1c water, 1/2tsp salt, 1/2tsp garlic powder, 1/2tsp onion powder. Mix all ingredients (starting with 3/4c water & adding if necessary) until dough forms. Spread onto parchment or silpat lined jelly roll pan. Score dough into size crackers you prefer (so it will break apart after baking) & bake at 400 for 20-30 min – edges will be a bit browned. You can add any hers you like really. Rosemary, basil, oregano are all great:)

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