Cinnamon Swirl Grain-Free Bread (Paleo, GAPS, SCD, grain-free, dairy-free, refined sugar-free)
  • 4 large eggs, room temperature
  • ½ cup almond butter
  • ½ cup unsweetened apple sauce
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons honey
  • 1 tablespoon vanilla (gluten-free)
  • 2 tablespoons olive oil
  • 2 teaspoons cinnamon
  • 1¾ cup blanched almond flour (I use Honeyville)
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ tablespoon cinnamon
  • ¼ cup coconut sugar
  1. Preheat oven to 350F. Grease an 8½ by 4½" loaf pan with coconut oil. Line with parchment paper down the middle, including the long sides. Don't worry about the short sides.
  2. In the bowl of an electric mixer with the whisk attachment, beat eggs until frothy.
  3. Add almond butter, applesauce, apple cider vinegar, honey, vanilla, and olive oil. Beat well.
  4. In a medium bowl, whisk together almond flour, salt, baking soda, and cinnamon. Add to wet ingredients and mix until incorporated.
  5. Remove ½ cup of the batter and place in a small bowl. Pour remaining bread batter into parchment-lined loaf pan.
  6. Mix cinnamon and coconut sugar into reserved batter and pour topping over batter in loaf pan.
  7. Using a small spoon, swirl cinnamon topping into batter. Tap pan on counter to remove air bubbles.
  8. Bake for about 45-50 minutes. Allow to cool in pan for about 10 minutes.
  9. Run a knife along short sides of loaf pan and remove bread by gripping parchment and lifting.
  10. Allow to cool completely, then slice.
  11. To store, wrap bread in paper towels and store in zip-top bag. This bread freezes well.
Recipe by my BIG FAT grain free life at