Easy Grain-Free Bread (Paleo, GAPS, SCD, Dairy-free, Refined-sugar Free)
Ingredients
Units
Scale
- 4 eggs, room temperature
- 1/2 cup almond butter
- 1/2 cup cooked butternut squash, pureed
- 1 teaspoon apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 3/4 cups blanched almond flour (I use Honeyville)
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
- In the bowl of an electric mixer using the whisk attachment, beat the eggs until frothy. (A handheld mixer will also work.)
- 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 the pan. Run a knife around short edges of pan and lift bread out by gripping parchment.
- Once loaf has completely cooled, slice and store in the fridge wrapped in a paper towel and placed in a zip-top bag or storage container.
- This toasts up beautifully.