I first read about it HERE. Click the link for more specifics, but in a nutshell, here’s the recipe:
Easiest Wheat-Free Bread Ever!
- 1 cup almond butter
- 3 eggs
- 1 Tablespoon vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Blend almond butter and eggs until smooth.
- Add in remaining ingredients.
- Pour into a sprayed 8 1/2″ by 4 1/2″ loaf pan and smooth the top.
- Bake at 350 degrees for 30-40 minutes.
- Let cool before slicing.
When I saw the main ingredient was almond butter, I was both intrigued, and skeptical at the same time. Intrigued because my disappointing almond flour bread never comes out like bread, but almond butter made sense, since it was essentially almond flour ground into a paste, so the texture should be better. Skeptical because as thick as almond butter is, I couldn’t imagine it would mix with eggs into a batter, and actually rise. But I went into it with an open mind.
My only modifications for my paleo
anal retentiveness preferences were I substituted lemon juice for the vinegar (don’t want any wheat based yeast in my fermented products), I didn’t spray the loaf pan with a harmful chemical non-stick spray (I used parchment paper), I cut out the salt altogether (sea salt does the same bad things to your body as conventional salt), and all my ingredients were all organic, including pasture raised eggs. But I kept the baking soda as an acknowledged mini-cheat, in order to get the bread to rise (I gave up the idea of 100% paleo bread after my millionth failed experiment). I also doubled the recipe so I could get a bigger loaf, like one you’d buy in a supermarket.
And it did rise indeed, shocking me! It looked more like bread than anything else I ever made. Check it out, fresh out of the oven:
Looked and smelled great. After it cooled, I sliced. The texture looked MUCH more like bread than anything I ever made. Looksee:
However, the taste is a little peanut buttery. Not overwhelmingly so, but you can tell it’s made from almond butter. And it falls apart, just like all my other failed experiments, especially in a sandwich (like my Ugga-Bugga Venison Burger on Memorial Day). Maybe an extra egg or two in the recipe will help bind it better.
But then I toasted it, and it doesn’t fall apart as much (but still does). The crust toasts faster than the middle, so keep an eye on it or you’ll burn it like I did with this experimental paleo cold meatloaf sandwich (recipe will post when perfected) with homemade caveman ketchup:
Like my other breads, toast seems the way to go! No, it’s not perfect, but it’s the best paleo bread recipe I found so far. Thanks to all those that posted, experimented, and re-blogged the original recipe so it could find its way to little old Cavey. Now go experiment yourselves, you lazy bastards! Ugga-Bugga!
P.S.- Because it falls apart pretty easily, I DO NOT recommend toasting it in an upright toaster. Use a toaster oven, or the broiler, and keep an eye on it closely! (Edit from the future: add an extra egg to the recipe, it helps bind it, and prevents it from falling apart. Check out the new & improved recipe HERE)