Yummy Grain-Free Bread (Paleo, GAPS, SCD, grain-free, dairy-free, and refined-sugar free)
  • 4 eggs, room temperature
  • ½ cup almond butter
  • ½ cup cooked butternut squash, pureed
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1¾ cups blanched almond flour (I use Honeyville)
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  1. In the bowl of an electric mixer using the whisk attachment, beat the eggs until frothy. (A handheld mixer will also work.)
  2. Add almond butter, butternut squash, apple cider vinegar, honey and olive oil. Beat well.
  3. In a medium bowl, whisk together almond flour, salt and baking soda. Add to wet ingredients and mix until incorporated.
  4. Pour batter into loaf pan. Tap pan on counter to burst any bubbles. (Reflection: We all need our bubbles burst sometimes, huh?)
  5. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
  6. Allow to cool for 10 minutes in the pan. Run a knife around short edges of pan and lift bread out by gripping parchment.
  7. 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.
  8. This toasts up beautifully.
Recipe by my BIG FAT grain free life at https://mybigfatgrainfreelife.com/2011/08/yummy-grain-free-bread.html