Almond Bread (Grain-free)

I don’t eat conventional bread anymore, and for me, this grain-free alternative is delicious. Its also really filling, so is great for breakfast with your favourite nut butter on top!



  • Pre-heat oven to 200C
  • Grease or line a loaf tin (I prefer to use glass – if using metal then your recipe will cook faster)
  • Mix together all the dry ingredients in a large bowl
  • Crack and beat the eggs, then add these to the bowl along with the cider vinegar
  • Pour the batter into your loaf tin and bake for 45 minutes (as noted above, if using a metal tin, bake for less time – about 30 minutes)
  • Watch to ensure that the loaf is just browned slightly on top, and check it has cooked through using a tooth pick (which should come out clean).
  • Cool completely on a wire rack before slicing.
  • I store my bread in an airtight container in the fridge for up to a week.

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