A few weeks ago I was intrigued by this Grain-Free Almond Butter Bread recipe I found in our local Daily Herald, which was in turn, adapted from Elana’s Pantry. It’s not often that I see a recipe in the newspaper and try it that morning, but the almond butter bread was made without any grains, only using almond butter. I had to try immediately. We are not a gluten-free family, but we have reduced our gluten intake dramatically in the last year and a half as we expand our pallets.
The first time I made this Paleo Almond Butter Bread I was surprised by how fast the recipe came together. I prepared two separate batches in about 5 minutes total-one batch with eggs and one batch with a “flax egg”. There was so little batter, I wondered if it would fill up the pan, but the batches did rise. So in subsequent batches (I already made it seven times in two weeks), I doubled the recipe, and adjusted the baking times, experimented with eggs and “seed eggs” and that’s what I’ve shared with you here.
You can eat this as you would a banana bread or zucchini bread, so it makes a great breakfast, snack, and even dessert. We have eaten the bread with no cook strawberry blender jam or just plain. In the above picture I added 1/4 cup of cocoa powder and a couple of tablespoons of chocolate chips to make a Double Chocolate Almond Butter Bread. The kids thought I made brownies, and I just kept my mouth shut as I handed over their snack to them.
The Verdict: You will get a much fluffier bread if you bake this with actual eggs. The “flax egg” and “chia egg” is a great alternative, although, the bread doesn’t have the same rise and you have to bake it longer, but it still tastes great if you need to be egg-free like my husband and I right now. If you use the “chia egg”, the texture of the seeds remains and reminds me of baking with poppy seeds as you can see below. All versions of the almond butter bread have turned out moist, but the breads with the “flax egg” and “chia egg” are extremely moist.