Bread is something that can be hard to replace when you either have to be gluten-free, or just trying to eat less and healthier.
This is a lovely go-to recipe, that is easy for an on-the-go breakfast. Most people rarely eat breakfast at home, and are always looking for something to grab to eat at work. Next time I make this, I’m using some of it for a cinnamon raisin bread pudding that my friend shared with me. (the ends of the loaf are a bit tough, so another use for them is key… I would look into bread pudding or french toast)
1 jar of almond butter ( or 2 cups ) – it really is a 16 oz jar. Yikes.
1 1/2 cups almond flour (I substituted and did HALF almond meal, and HALF almond flour)
4 eggs
1/4 cup maple syrup
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
OPTIONAL- 3/4 cup raisins
Now, a food processor is probably easiest. Mixing it with an electric beater (as it was the only thing I had. I still would have preferred the food processor. one of these days) was fine. Mix everything together (except the raisins). If the dough is dry, add a little of melted coconut oil until you get a good dough consistency. Fold in the raisins if you want to go that route.
Grease a loaf pan with some coconut oil, and scrape the dough into the pan, smoothing out the top.
Bake for 45 min-1 hour at 350 degrees. The toothpick test works every time. I believe it took mine just 45 minutes. It will cook some more as it rests on a cooling rack. pre-slice it and store in an airtight container for about a week.
Happy Baking!
A Guide to an 80/20 Paleo Approach 