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.
Paleo Breakfast Bread
Ingredients
- ½ cup creamy roasted almond butter
- 2 large eggs
- 2 tablespoons honey
- ¼ teaspoon vanilla stevia
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, with a hand blender, mix almond butter until creamy
- Mix in eggs, honey, and stevia
- Add salt, baking soda, and cinnamon
- Mix well with hand blender until all ingredients are combined
- Transfer batter into a well greased 8 x 8 inch baking dish
- Bake at 325°F for 12-15 minutes
- 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!
sweet road says
Looks simple enough, and so tasty!
liz 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!
Amber 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!
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.
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?
Thanks
Annie in Illinois says
I was wondering the same thing. Xylitol? Is that Paleo permissible?
Brandon says
Another option may be coconut palm sugar, it has a low glycemic index (but not as low as xylitol, and definitely not as low as stevia).
Meg says
I made a bread very similar to this one last night, and I used honey without any trouble. Here is the recipe I used, which turned out well: http://grainfreefoodie.blogspot.com/2009/09/nut-butter-bread.html
I’d second the recommendation for coconut palm sugar, too. :)
Jenn says
I don’t like the taste of stevia, so I regularly use xylitol and have never had any trouble subbing it in.
Jenna says
Just leave it out. I did and it was delicious.
Lydia says
I left out the stevia, too, with no problems. You could just increase the honey *slightly* if you wanted it a tad sweeter, but it’s really not necessary. Incidentally, I also had to increase the cooking time a bit to get it to “set” properly, but that could just be my unreliable POS oven . . . ;-)
Deb says
I just made the bread and replaced the Stevia with 1 teaspoon of Coconut Palm Sugar and it was yummy!
Trista says
We are a no artificial sweetener family. I just left it out and added a little more honey. It tasted just fine to us.
Kristy Tillman 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!
Brandon 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. :)
Catalina 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!
Tiffany McCullough 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?
Cynthia says
make a fruit cobbler using almond meal/flour
Bonnie 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.
virginia howell says
imy family is doing the primal/paleo diet, so i am thrilled you have some recipes! add more!
Tori says
I love the Paelo recipes thank you.
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!
Leanne 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!
Vanessa says
Can you use Peanut Butter?
jennihc 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!
jonireneez 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.
Tiffany says
Have you tried plantain chips?
Debbie 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!!
Cynthia says
kale chips work great for the crunch urge
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:)
Kristi says
I’m making these this weekend!!
LizzyW says
I’ve always read that flax shouldn’t be heated.
Ruthie says
I’ve been looking for a use for a bag of flax seed flour that I bought that’s too coarse for baking. I’m making these right now, yhanks!