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!
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.
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?
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!
Jana Miller says
Made it this morning. It’ so good and light and fluffy!!! I would never know it was gluten free!
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.
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?
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!
Karen
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.
Ashley says
Yum! These look so good. Going to try them very soon! Thanks :)
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!