Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

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!

Grain-Free Almond Bread


Prep time: 

Cook time: 

Total time: 

Yield: 1 loaf

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

Make It Like So
  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.

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!

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. Isabelle said…
    I make this every week. So delicious - I've brought so many people to this recipe. Question. If using yogurt or coconut kefir, should one still add the ACV?
  2. Jocelyne Monette said…
    I just found this recipe last night and tried it!! Although I love the taste, I think I may have done something wrong as the bread breaks apart easily. Do the almonds have to be ground to the texture of flour? Using a Vitamix unfortunately prohibits that as it turns it into a nut butter. Can I substitute almond flour? If so, would it still be 2 1/4 cups flour? Will be trying your red curry recipe! Yummy....
    • Meghan Telpner said…
      Yes, the almonds are the texture of flour. If you've made nut butter, you've gone too far. It's usually quick to grind them in the Vitamix - maybe a minute. If the recipe was dry, there likely wasn't enough liquid. It's also possible that your almonds were really dry to begin with. If you're going to sub in almond flour, you'll likely need more - probably about 3 cups. Experiment and see what works and let me know how it turns out!
      • Jennifer said…
        I've made this almond bread several times with 355 g (or 3 C + 2 TBSP) of natural almond meal (which is the equivalent weight of 2 1/2 C almonds).
  3. Anna said…
    Thank you for the recipe! The bread is delicious!
  4. Erin said…
    Could it work to substitute the chia seeds and chia paste for flax seeds and flax paste?
    • Meghan Telpner said…
      It probably will. Let me know how it turns out if you try it. :)
      • Erin said…
        It worked pretty well! I'm not sure what the consistency of the bread is with chia only - mine was a bit crumbly.
  5. Andrea Toole said…
    FYI, I came back to your website today to find the recipe because a few years ago there was a period of time when I was making this all the time, and I'm craving it again. This time I bookmark it! (AND come back to your website more often to revisit old favourites.)
  6. Donna said…
    This bread makes a beautiful loaf and is very good. My husband really enjoyed it warm! Thanks so much for the great recipe!
  7. Latifa Lipton said…
    Do you think this bread qualifies for the keto diet...if you leave out the coconut syrup...since it's basically nuts seeds and coconut oil? It's awesome...just made it today :D
  8. Lisa said…
    Made this last night and it's yummy! I was wondering about whether almond flour could be subbed in place of grinding up the almonds so thanks for answering that in the above comments. I'm planning on making the lemon lentil veggie soup tonight to go w/ the bread. So excited! I'm a recent enrollee in the Academy of Culinary Nutrition and I can't wait to get started in the Fall!
  9. Patricia said…
    Do the almonds and seeds need to be soaked before they are ground down?
  10. Marian said…
    Could I use Stevia in this recipe? I have luquid. How many drops would it take to equal the coconut syrup?
    • Meghan Telpner said…
      The coconut syrup is optional so you can just leave it out. I personally don't like the taste of stevia, so I wouldn't add it to this recipe!

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.