Elana’s Paleo Breakfast Bread Recipe

I came across Elana’s Paleo Breakfast Bread recipe a few months ago on Elana’s Pantry and a few weekends ago, my boyfriend and I tried it out.

One sunday morning, we had everything we needed to make this fab breakfast bread. It sounded too good to be true – no flour is involved – bread without flour? How can it be? How will it rise? Will it be dense? It’s possible people, bare with me here.

When I first looked at the recipe, I loved the simplicity of the ingredients and when I noticed that almond butter was the main base, I thought ah ha, Elana’s recipes are mostly almond flour and since it works in her other baking recipes, why wouldn’t almond butter work? If anything the distinction is that the almond butter is roasted and ground into a butter (we are using smooth almond butter by Nuts To You) – tasty to eat right out of the jar, but bake with it? I never thought to do that before.

Aside: I have fond memories of cruising around on Elana’s Pantry. I found hope in her posts when I was doing my elimination diet and worrying about the outcome of it (if I had to kiss goodbye to gluten forever). She made me realize as did Gluten Free Girl that there is life after going gluten-free and delicious meals to be had. I was tempted to buy a whole bunch of gluten-free flours to play with, but my elimination diet was already eating away at my wallet enough (and taking up lots of kitchen cooking time) that buying baked gluten free breads from the farmer’s market was working just fine for me.

We followed Elana’s recipe as written except we left out Stevia (don’t have it) and we didn’t increase the honey to compensate. I used this smooth almond butter and we also mixed by hand (no hand blender).

Elana’s Paleo Breakfast Bread

Ingredients (Posted as per the original recipe by elanaspantry.com)


1. Pre-heat oven to 325 degrees. Pour almond butter into a measuring cup. If your almond butter has separated from the oil, mix it around in the jar before you begin spooning it into a measuring cup. When you are transferring the almond butter into the measuring cup make sure you are getting some oil along with the almond.
2. Add the almond butter to the bowl.
3. Mix in honey, vanilla and eggs. (Add in stevia here if you are using).
4. Add in all the dry ingredients: the sea salt, baking soda, cinnamon and mix well. If you prefer, you can mix these three in a small bowl separately before adding to the wet mixture. 
5. Once mixture looks smooth transfer into a square glass baking dish.
6. Put into the oven at 325 degrees for about 12 – 15 mins.
7. Slice and serve hot.
Mixture is ready for the oven.
Out of the oven
Another out of the oven shot
Sliced and ready to eat.

It was tasty! Yum!!  The recipe serves 4 but the two of us ate it. We have big appetities. 🙂

Next time, I’d like to spread some almond butter on it.

I especially think those that are paleo will love the texture of this.

Are you an almond butter lover? Have you baked with almond butter before? I don’t bake often but after trying this, I’d like to experiment with almond flour one day.

For those who are paleo, what are your favourite grain free breakfast recipes?

14 thoughts on “Elana’s Paleo Breakfast Bread Recipe

    1. Hello Karen,
      You’re welcome! What a wonderful way to spend the morning with your 2 year old (and for the first time too!). Glad you both had a blast and it turned out well.

  1. That looks very tasty! The look of it reminds me of the brown breakfast steamed buns (“man tos” in Chinese), but darker.
    I’ll try it one day!

    1. Yum! You mentioning man tou’s reminds me of the sweet marble man tou’s and taro man tou’s in Khaoshiung! The texture reminded me of a light muffin. You should try it.

  2. Unfortunately I don’t have access to some of these ingredients in Korea, but will def try it when I’m home. It looks delicious and I think I’ll even add some walnuts or sliced almonds for some crunch!

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