INGREDIENTS:
1 cup nut butter (or seed butter)
1/4 cup honey
3 eggs
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice
METHOD:
Combine all ingredients except for the vinegar and mix well (this usually requires an electric mixer for me). Add the vinegar or lemon juice and mix well, then pour into a greased loaf pan.
Bake about 40 minutes in a 350 degree oven. It is done when a knife or toothpick comes out clean.
For a sweet bread, increase the honey to 1/3 or 1/2 cup and add cinnamon and whatever other spices you like, such as nutmeg or ground cloves. Adding more honey will extend the baking time so keep an eye on this.
To make it savory, reduce or omit the honey, and add a little more salt as well as crushed garlic, onion powder (if it is SCD-legal), and other savory spices such as thyme.
What kind of nut butter works best for this bread? All I have is peanut butter...
ReplyDeleteI've only made it with cashew/macadamia butter, but I think peanut butter would work fine. The recipe is almost the same as the one for nut butter muffins, and peanut butter works fine for those. If you try it, let us know how it works!
ReplyDeleteMy doctor "prescribed" a similar bread for me as part of his No Grain-No Sugar diet. It has been a lifesaver for me as I've lost 6 pounds in as many days without struggle (and I have Hashimotos, so losing weight is usually very difficult). Instead of honey, he uses 2 very ripe bananas. Other differences - 2 eggs rather than 3, and 1 teaspoon apple cider vinegar.
ReplyDeleteI usually add cinnamon, nutmeg and vanilla for flavor. I have found that baking at 300 degrees for one hour (following GAPS recommendations) works fine.
I love the idea of using the bananas istead of honey, I'll give that a try! Thanks for the feedback!
ReplyDeleteThis is really yummy! I used sunflower seed butter. Need to reduce the cooking time slightly next time. But I'm SO excited to be eating "Bread" again.
ReplyDeletethanks for the recipe!
Thank you for this fabulous recipe! I've never made a grain-free bread before, and this turned out beautifully with almond butter and a banana for sweetness. Glad you found the link to Grain Free Foodies on my blog; I had been meaning to write a comment here but hadn't gotten a chance yet. Looking forward to checking out more of your recipes!
ReplyDeleteI made this bread today and the top turned almost completely black after 15 minutes or so, I ended up pulling it out of the oven about 10 minutes earlier because the top was getting so burnt, but it was still undercooked in the center. Any thoughts?
ReplyDeleteWas the bread close to the top of the oven? I usually place it in the center, but I also have a larger oven then usual. Maybe try putting it closer to the bottom? My oven is gas, if that makes any difference, so the heat comes up from the bottom. Other than that, I can't think of anything that would cause that. Maybe it would help to cover it with foil in the future?
ReplyDeleteYour blog has been a savor for us. I am planning to make this bread and Elana's sesame crackers. I was wondering if you know that conversion for almond butter vs. flour. Thank you again for your hard work of posting everything. Nadia
ReplyDeleteDepending on how you measure it, almond flour weighs roughly 3½ oz per cup. Almond butter weighs about 9 oz per cup and is a bit moister than almond flour. I grind 16 oz almonds and blend in 2 oz (¼ c) oil when I make my own almond butter. With that in mind, I would suggest starting with 2¼ c almond flour plus 2 T oil for the almond butter and adjusting from there as needed.
DeleteI don't know how to convert the quantity of almond butter to almond flour for this recipe. I do think that the bread would be very different with almond flour, I think it would be much more dense and the texture would be more grainy. Made with the nut butter, the bread is more "fluffy" then GF bread usually is. Let us know if you have any luck with almond flour. We're so glad that you find the site useful! GAPS has changed my family's life and I'd love to help others achieve that.
ReplyDeleteI am going to try using some crispy almond coconut butter and p. butter...I'll let you know how it comes out..
ReplyDeleteI'm making this with pumpkin- adding cloves nutmeg and cinnamon, and reducing the honey just a tad. The batter tastes delish!
ReplyDeleteI LOVE this bread. It's the best grain free bread I have made so far. I have made some adjustments to get it just right for my tastes.
ReplyDeleteI use peanut butter, 1/2 cup of honey, at least 1 tsp of cinnamon (but I'm thinking I'll use more next time), 1 tsp of vanilla and put in the oven at 325 for 50 minutes (my first three attempts at 350 all had darker, closer to burnt crusts, but it could just be my really old oven).
This recipe is so good though that this last time I made double. It is made once a week in this house and so easy! Thank you so much for posting this, so good!
Any idea what the nutrition info for this recipe would be? Roughly how many calories, macros, etc?
ReplyDeleteIf you really need to know, you could try looking up each ingredient and adding it up. I personally don't consider calorie content to be a meaningful piece of nutritional info. One thing that I love about GAPS is that it doesn't require weighing, measuring, keeping track of numbers so much. All the food is healthy and it helps heal the mechanisms in the body that regulate our eating, use of nutrients, etc.
ReplyDeleteso did anyone figure out how to get almond flower to act the same as butter.. i made some almond flour bread and its super heavy and dense and grainy.. its more like corn bread....i also used flax seed flour...has anyone figured out how to get almond flour to rise? or is the butter the best way to go?
ReplyDeletequelqu'un peut-il me répondre en français ? je ne sais pas écrire l'anglais. Quel est la quantité de vinaigre? J'ai mis 1 tasse et c'est pas bon. Merci
ReplyDeleteBonjour. C'est une cuillère. J'espere que ça suffit pour améliorer le problème.
ReplyDeleteMerci Teri pour ta gentillesse. Je vais refaire la recette. Rachel
ReplyDeletedoesn't the baking soda need something acidic to get activated?
ReplyDeleteoops, scratch that. just saw that there is lemon juice in it.
DeleteHas anyone tried freezing this bread? Would it lose texture?
ReplyDeleteI have not tried freezing it, but it might work well. There's nothing in there that should be very problematic. It might get soggy when it defrosts, but you can counteract that by lightly toasting your loaf in a warm oven.
DeletePlease let us know if you try it.
I know this is an old post... but what size pan do you use for this loaf?
ReplyDeleteThis was not one of my recipes, but I believe it is a standard American loaf pan 8.5 x 4.5 x 2.5 inches, 1.5 Qt. I have one that looks identical to that pictured :-) I do believe I've also made this recipe before in that pan. I also know that others have made this recipe in other pans, including an oven-proof bowl, with great results, just watch out for burning/under-cooking if you use a different size.
DeleteHow to make cashew butter?
ReplyDelete