The Pioneer Woman Tasty Kitchen
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Paleo Breakfast Bread

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Gluten free, grain free and dairy free Paleo Breakfast Bread makes a great grain free treat for brunch or a quick breakfast on rushed weekday mornings.

Ingredients

  • ½ cups Creamy Roasted Almond Butter
  • 2 whole Eggs
  • 2 Tablespoons Honey
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoons Stevia
  • ¼ teaspoons Celtic Sea Salt
  • ¼ teaspoons Baking Soda
  • 1 Tablespoon Cinnamon

Preparation

Preheat oven to 325ºF.

In a large bowl, with a hand blender, mix almond butter until creamy. Mix in eggs, honey, vanilla and stevia. Add salt, baking soda and cinnamon. Mix well with hand blender until all ingredients are combined.

Transfer batter into a well greased 8×8 inch Pyrex baking dish. Bake for 12 to 15 minutes.

Serve.

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2 Reviews

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Profile photo of lauraang

lauraang on 9.7.2012

Easy and delicious. Thank you! This is now what I turn to when the cravings for PB&J hit. I just put a little bit of my spreadable fruit on top and I get it all – jelly taste, pb (almond butter) taste, and bready texture. Again, thank you!

Profile photo of sk8ral

sk8ral on 4.19.2012

Happily surprised by this recipe. I’m not a paleo dieter, but I was looking for a homemade gluten free alternative to granola/energy bars to supplement my breakfast. I had a hard time imagining how almond butter becomes bread, but I took heart in the picture, and it worked! My boyfriend also pointed out that almond butter is basically just almond meal and oil, so the idea of an almond meal bread helped it make sense in my brain. Anyway… It turned out great. Soft, moist, tastes great – like a spice bread. It bakes more like “bars” than “bread” in that it bakes up somewhat thin (< 1 inch high). But, like I said before, it eats just like a spice bread. Very tasty. Going to try to extend the recipe to make a bigger pan so we get more than 4 servings at a time as both of us will want to be eating this as part of our breakfast/AM snack on a regular basis. Thanks for the recipe!

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