Flourless Almond Blender Bread

A super-easy bread with unbelievable flavor, this high-protein loaf is Paleo, grain-free, and gluten-free. Even better, it’s FLOURLESS, so it cleans your intestines as it nourishes your body. Yep, all flours are perishable (even almond and coconut flour) becoming stale or rancid a few weeks after grinding. Flours tend to get stuck in the intestinal wall as mucoid plaque, a gluey substance that creates bulges and belly flab. We don’t want that! Our Paleo ancestors may have used coarsely ground seeds and nuts, but they probably didn’t store them for months after grinding. For health reasons, I’ve almost eliminated flour from my kitchen. Now that we have delicious blender bread, we don’t need flour at all. Hooray!

Almonds taste wondrously flavorful soaked or sprouted. It’s amazing! After just 8-12 hours of soaking, the almonds come alive as seeds. And the flavor is more vibrant than dormant, un-soaked nuts. Almonds are loaded with protein, anti-oxidants, Vitamin E, and Vitamin B2 for maintaining healthy healthy energy levels, blood cells, 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. Now we can enjoy healthy sandwiches or breakfast toast! 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, about 15 slices of bread. Or you can bake it in two 7 x 3 inch pans. Try it!

Flourless Almond Blender Bread



    Wet Ingredients:
  • 6 large eggs at room temperature (330 g out of the shell)
  • 2 cups (300 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
  • 1/2 cup coconut oil, melted but not hot
  • 1 1/2 teaspoons unprocessed salt
  • Dry Ingredients:
  • 1 teaspoon baking soda
  • 3 tablespoons ground fennel seed (Optional, for a delicate, old-world flavor)
  • 3/4 cup white chia seeds. Measure first, then grind in a handheld grinder. This will yield about 1 1/8 cups after grinding)
  • 3/4 cup whole pumpkin seeds, soaked and dried if possible


    Wet Ingredients:
  1. Make SURE all ingredients are at room temperature, as cold batter will not rise. Preheat oven to 350º F. Line a 9 x 5 loaf pan (or two 7 x 3 inch 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. Blend it until is quite liquefied. 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. Mix briefly and completely, working fast as the rising action has started. Quickly pour batter into the baking pan (as you want the bread to rise in the oven, not in the mixing bowl).
  5. Bake a 9 x 5 pan 45 - 55 minutes, 7 x 3 pans about 30 minutes. Remove from the oven, cover with a cloth and allow to cool 30 minutes to 1 hour. Slice and enjoy. This bread slices better when chilled.

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