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Grain-Free Almond Bread


We’ve had some busy times around here the last few weeks and in amongst all of that, my husband and I decided it was also the perfect time to take on a little spring cleaning– starting with our bods. I’d be hard-pressed to call this a cleanse, as I suppose our normal diet being dairy-free, gluten-free and void of any processed ingredients is pretty clean to start with.

The biggest change for us was eliminating all grains and sugars like honey, maple syrup, coconut sugar and avoiding juiced fruits in our green juices. Oh, and we have eliminated grains so bye-bye bread- even the gluten-free variety.

We took on a few more regular cleansing practices like infrared saunas, enemas, skin brushing, yoga that focused more on stretching, twisting and breathing, meditating daily and semi-successful attempts to go to sleep earlier.

The result? Turns out we’re those weirdo health food people.

All those things I’ve been saying for the last seven years about how our tastes change? Well, it’s true. Like seriously true. I haven’t missed sugar one bit. For an evening snack we’ve become those people who love a fresh orange or sliced apple with cinnamon– where previously we’d nerdily each enjoy a square of chocolate.

What saved us through all of this, I believe, is this most awesome grain-free almond bread.

When we think of bread, we usually think white-flour, water, yeast, and salt. Now if we were to take all those things away and create a moist, nutrient dense, high protein, low allergenic, sandwich friendly bread, well, we might just have a solution.

We all like bread. It is a filler, it is a serving vehicle for all the good things we put on it, it is easy to grab, easy to eat, and easy to transport. There was a guy I went to high school with who regularly brought an entire loaf of spongy sliced Wonderbread to school for lunch.

Really good bread, however, is not meant to stick to the roof of your mouth or essentially dissolve without having to chew it. Really good bread should be full of good, whole ingredients.

This almond bread recipe is grain-free and yeast-free so great for those on restricted carbohydrate diets due to Diabetes (type one and two), those with grain intolerance, candidiasis or dysbiosis, IBS and IBD. This bread is as moist, delicious and as spongey as wholesome, healthy, seed packed bread can be. Rumour has it, this bread also makes great French toast.

Gluten-free amond bread recipe

I have been loving this bread with pretty much everything on it. Pictured above is a simple bruschetta mix with chopped heirloom tomatoes, fresh basil, some minced garlic, olive oil and sea salt.

At last, however, I think this is the winning formulation. Enjoy!

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Grain-free paleo almond bread recipe

Grain-Free Almond Bread

  • Author: Meghan Telpner
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 loaf 1x


A simple grain-free almond bread that will replace your favourite bread.


  • ½ cup cashew cream*, coconut kefir or organic yogurt
  • 1 Tbsp apple cider vinegar
  • 2½ cups whole raw almonds
  • 1/ 4 cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • ¼ cup arrowroot starch
  • 2¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 large eggs, or 2 servings of chia paste
  • 2 Tbsp olive oil
  • 1 Tbs coconut syrup (optional)
  • 2 TBS sesame seeds (sprinkled on top)
  • 1 Tsp rock salt (sprinkled on top)

*Cashew Cream- blend 1 part soaked cashews with 2 parts water


  1. Preheat the oven to 325. Grease and dust a loaf pan.
  2. Mix together cashew cream and cider vinegar and set aside.
  3. Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high speed blender until you have a fine meal.
  4. Transfer to a bowl and stir in starch, baking powder, baking soda and salt.
  5. In a separate bowl, mix together the wet ingredients – eggs/chia paste, cashew cream, oil, and coconut syrup.
  6. Mix wet and dry together until there are no lumps, but don’t over-mix. Pour into the pan and smooth the top. Sprinkle with sesame seeds and rock salt.
  7. Bake for about 45-50 minutes – until a toothpick inserted in the center comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack.
  8. Best stored wrapped in the fridge.
  • Category: Baking

I have a feeling you’re going to want to make this bread. It’s such a winner. If you do- please share your creation with me on Instagram (you can follow me here) and let me know what you are topping your bread with!

Want more Gluten-Free Bread ideas?

Sourdough Download

As for my spring cleansing- the next thing I’m going to be tackling is, well, my closet. Time to put the winter stuff away, donate the gems I’m done with, and bring out the light and fresh spring T’s and dresses.

Do you have any spring cleansing rituals?



65 Responses to “Grain-Free Almond Bread”

  1. Gisele said…
    This is one of my favourite recipes. I will be having surgery soon and will be unable to cook for a few weeks. Does it freeze well?
  2. Suzanne said…
    Where can I find the carb, fat and protein count in your recipes?
    • Meghan Telpner said…
      I don't provide that information, and here's why:
  3. Yvonne Shorb said…
    I'm eager to try this. Do you find that you have a preference between the cashew cream, kefir or yogurt?
  4. Jessica said…
    If I substitute almond flour instead of the whole almonds how much is it?
    • Meghan Telpner said…
      Probably about 3 cups or 3 1/2 cups, depending on how fine the almond flour is. Start off with 3 cups and add more if the batter seems extremely wet.
  5. Betty said…
    Do you prefer raw or roasted sunflower and pumpkin seeds for this?
    • Meghan Telpner said…
      You could use either, but I generally like to purchase raw unsalted nuts so I can control the temperature they are roasted at (as well as anything else that may be added to them).
  6. Ann said…
    Trying this today with the chia eggs. Batter is quite dry. I added more cashew cream, moist, but not a batter. In the oven now. Meghan, what should the batter consistency be like? May make a second attempt with eggs. Thanks
    • Meghan Telpner said…
      Hi Ann! I hope the bread turned out well - it's a flexible recipe. The batter should be quite thick, not runny.

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