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Nut Butter Bread (grain free, dairy free, GAPS-legal)

I’m trying to do more grain free baking to have easy stuff on hand for myself.  Yesterday I tried a new bread recipe from Grain Free Foodies.  It sounded odd…making bread without any flour…just use nut butter.  Would that work?  But I gave it a shot…and it worked!!

This is really good (especially with lots of butter or homemade almond butter on it).  And it’s a good base.  I went for the sweeter version, although it didn’t turn out very sweet.  I’ll have to add more honey next time.  And maybe some cinnamon and raisins.  Mmmm.  I’d like to try a savory variety too.  Either way this is very good and so simple to make.

I just mixed it by hand in one bowl.  It only took a few minutes to throw together.  I used natural peanut butter.  Worked very well.  I’m glad to have an easy, grain free snack for myself…and a way to get more butter in my diet ๐Ÿ™‚

*Edited 4/20/11 – I made a cinnamon raisin version today.  YUM!!!  I’m sure this loaf won’t last long ๐Ÿ™‚

*Edited 5/30/11 – I made a chocolate chip version last week (had to keep myself from eating it all in one sitting!).  And I made a garlic version today.  First savory version.  Turned out well.  I just cut out the honey and added extra salt and some garlic powder.  I have also updated the recipe to be baking soda free so that it really is GAPS legal.

You can turn this into grain free pumpkin bread by replacing half of the nut butter with pureed pumpkin.

Nut Butter Bread

1 cup nut butter (or seed butter)
1/4 cup honey
3 eggs, separated
Pinch of salt
1 T vinegar or lemon juice

Beat egg whites until stiff.  Set aside.  Combine nut butter, honey, egg yolks and salt.  Fold in egg whites. Add the vinegar or lemon juice (and any other add-ins) 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 1/2 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.  Cinnamon and raisins are great in 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.

*To make pumpkin bread replace half of the nut butter with pureed pumpkin.

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7 comments

  1. The Voogts says:

    It is really good! I’m making a new batch this week. Glad you found my blog. Looks like yours has lots of great stuff as well! I look forward to browsing your info and recipes ๐Ÿ™‚

  2. Sarah says:

    I saw this recipe and was a little skeptical that it would turn out right. I just made it though and am really impressed. It is light and fluffy. I like it!

  3. Mary Voogt says:

    Not sure what the reason is. Could be the batter was over mixed. Or the egg whites weren’t stiff enough? Else you can skip the egg white method and use whole eggs and baking soda. That is more likely to rise. Hopefully it still tasted good! This is a dense loaf, so it won’t rise a lot. Mine doesn’t always rise much, but it’s still tasty. Thanks for stopping by.

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