Trying to eat grain-free and missing your bread? So was I, until this recipe came along. With a texture just like the bread you left behind, full of nutrients, delicious, and free of all the stuff you don’t need.


(Adapted from Elizabeth at Guilty Kitchen)

What you will need:

  • an 8 by 4 loaf pan
  • oven preheated to 350 degrees F


  • 3/4 cup smooth almond butter (no sugar added, organic preferably)
  • 1/4 cup melted coconut oil (heat up until in liquid form)
  • 1 1/4 tbsp honey
  • 6 eggs
  • 1/2 tsp apple cider vinegar
  • 1/4 cup flax meal (can be golden ground flax or regular)
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp pink himalayan salt
  • pepitas or pumpkin seeds (optional)
  • sesame seeds (optional)
  • chia seeds (optional)

*Note: what I love about this bread is that you can top it with many different seeds or none-and it’s still great! After trial and error, my favorite method is actually cooking pumpkin seeds within the bread, so add them to the batter before pouring into your pan.



Preheat your oven to 350 degrees F. Line your loaf pan with parchment paper greased well with coconut oil (or butter if you aren’t dairy free). First, combine your wet ingredients; I used my nutribullet to do this, but you can use an immersion blender or combine by hand if you’d like. The wet ingredients include: almond butter, melted coconut oil, honey, eggs and apple cider vinegar. Next, combine your dry ingredients: coconut flour, flax meal, salt, and baking soda. Finally, mix wet and dry ingredients together and pour into your parchment lined and greased loaf pan. Add as much or as little (or omit entirely) of the seeds as you’d like. I put a good amount of seeds on my bread as you can see, I think it adds a little extra oomph and makes this loaf a bit more rustic. Bake for 35-40 minutes and remove the loaf in the parchment paper after you’ve removed it from the oven to ensure that it doesn’t keep cooking while in the pan.


You can serve it as sandwich bread, toast, or whatever you’d like. Here are some photos of the way I used my bread.



8 Replies to “Grain-free bread”

    1. I’m not sure to be honest-it is a pretty small amount of coconut flour so you could try it and let me know how it goes…do you mind it having wheat in it? It will no longer be grain free.

    1. Oh wow, thank you for pointing that out! It calls for 6 eggs. I’m going to edit the recipe now, sorry about that!

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