I hope this picture speaks for itself. It’s grain free BREAD! I SAID… “IT’S GRAIN FREE BREAD!!” (hooray!)
Did you even know such a thing existed? I didn’t – until a few months ago. After much trial and error and my little taste testers’ honesty, this is the recipe that passed with flying colors.
The recipe comes together easily and I usually take a day every month-and-a-half or so to make 8 loaves. The recipe doubles so I make 4 double batches. To freeze, store it as directed below and place bags in freezer. It’s THAT easy!
I hope you enjoy!
**UPDATE: I just had a bread baking day and was able to triple the recipe in my kitchen aid mixer. I baked the three loaves in one oven with the pans spaced evenly.
Yummy Grain Free Bread
4 eggs, room temperature
1/2 cup almond butter
1/2 cup cooked butternut squash, pureed (** See note below)
1 teaspoon apple cider vinegar
2 tablespoons honey
2 tablespoons olive oil
1 3/4 cup blanched almond flour (Honeyville Grain)
1/2 teaspoon salt
3/4 teaspoon baking soda
Preheat oven to 350F. Grease 8 1/2 by 4 1/2 glass loaf pan with coconut oil. (The size of the loaf pan matters.) Take a sheet of parchment paper and line the long sides and bottom with it. (Don’t worry about short sides.)
In the bowl of an electric mixer using whisk attachment, beat eggs until frothy. (You can also use a hand-held electric mixer.) Add almond butter, butternut squash, apple cider vinegar, honey and olive oil. Beat well.
In a medium bowl, whisk together almond flour, salt and baking soda. Add to wet ingredients and mix until incorporated.
Pour batter into loaf pan. Tap pan on counter to burst any bubbles. (Reflection: We all need our bubbles burst sometimes,huh?)
Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes in pan. Run knife around short edges of pan and lift bread out of pan by gripping parchment.
Once loaf has completely cooled, slice. It can be stored in the fridge wrapped in a paper towel and placed in a zip top bag or storage container.