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!
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… :)
Heidi 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.
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!
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!
Megan says
If it doesn’t specify liquid stevia, I should I assume it’s powdered? Thanks!
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.
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, http://www.30bananasaday.com/
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
morgan0123@ymail.com
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.
Jenn 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!
Kristy Tillman 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!!!
Kristy
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.