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!
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!
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!
Kirbi
Tia Zinger says
Soy free, gluten free, vegetarian recipes. These seem difficult to find.
Lindsey says
These are FANTASTIC!!!!! thanks
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.
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.
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.
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
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!
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!