Paleo Sprouted Almond Flourless Blender Bread

Do you love bread? Aha! Flourless blender bread is super-easy, with the most wonderful flavor! It’s Paleo, grain-free, gluten-free, high in protein, and it cleans your intestines as it nourishes your body. Yay! Sadly all flours have the annoying habit of getting stuck in the intestinal wall as a gluey mess called mucoid plaque, causing unwanted bulges and belly flab. So I’ve almost eliminated flour from my kitchen. Now that we have blender bread, we don’t need flour at all. Ha ha! 

Almonds taste wondrously flavorful soaked or sprouted. It’s amazing! In fact there’s just no comparison in flavor to dormant, un-soaked nuts. Even better, almonds are loaded with protein, anti-oxidants, Vitamin E, and Riboflavin or Vitamin B2 for maintaining blood cells, healthy energy levels, skin, eyes, and preventing free radical damage. You can make this bread quickly in a blender, and there’s no need to wait for yeast to rise. You can enjoy bread again as breakfast toast, a Paleo snack, or serve on the side with a meal. Try it with my Blueberry Chia Jam, Vegan Butter, or Pumpkinseed Pesto! I suggest you slice the bread after chilling. Freeze leftover slices in a plastic bag with parchment paper between the slices, so you can pull out a single slice anytime. Makes one 9 x 5 loaf of bread, or about 15 slices of bread. Or you can bake it in two 7 x 3 inch pans. Try it!

Sprouted Almond Flourless Blender Bread



    Wet Ingredients:
  • 4 large eggs at room temperature (165g out of the shell)
  • 1 1/4 cups (230 g) raw almonds. Measure first, and soak in 4 cups filtered water 8 - 20 hours, or sprout until a little root shows up. Rinse and drain well.
  • 3 tablespoons unfiltered apple cider vinegar
  • 6 tablespoons coconut oil, melted but not hot
  • 1 1/2 teaspoons unprocessed salt
  • 1 - 2 tablespoons optional sweetener to taste
  • Dry Ingredients:
  • 1 teaspoon baking soda
  • 2 tablespoons fennel seed, coarsely ground
  • 3/4 cup ground white chia seeds. (c. 1/2 cup before grinding, as they expand in grinding. Grind in a handheld grinder)
  • 1/2 cup whole pumpkin seeds, soaked and dried if possible


    Wet Ingredients:
  1. Preheat oven to 350º F. Line a 9 x 5 loaf pan (or two 7 x 3 inch loaf pans) with parchment paper so it hangs over the sides like handles. I secure it with photo clips.
  2. In any blender, add the wet ingredients. Blend well until as liquefied as possible. This may take a few minutes. Have patience, as this bread has wonderful body and crunchy flavor. You want to blend it until is is fairly liquefied, but NOT smooth as pudding, because a bit of texture is ok.
  3. Dry Ingredients:
  4. In a large mixing bowl, whisk together the dry ingredients. Pour the blender contents into the dry ingredients, and mix briefly, working quickly as the rising action has started, and you want the bread to rise in the oven, not in the mixing bowl.
  5. Quickly pour batter into the baking pan(s). Bake a 9 x 5 pan about 40 minutes. Bake 7 x 3 pans about 30 minutes. Remove from the oven and allow to cool 30 minutes to 1 hour. Slice and enjoy. This bread slices better when chilled.