Paleo Bread – Almond Cashew Bread

I’ve had my eye on a few grain-free Paleo friendly bread recipes lately but haven’t had the courage to try one until today. I wasn’t’ actually planning on blogging this recipe as it’s my first attempt at a grain free loaf but it turned out so well that I had to share!!

This is a bit of a ‘Franken-loaf’ of Spark recipe’s ‘Paleo Almond Loaf ‘, Free The Animal’s ‘Fat Loaf”  and Against All Grain’s ‘Grain Free Sandwich Bread’

It’ was all a bit of guesswork but somehow this beautiful golden moist, non-crumbly loaf miraculously appeared from my oven!!


  • 1 cup Almond Flour
  • 2 Tbsp of Cashew nut butter
  • 4 Free range Eggs
  • 1 Tbsp vinegar (All I had on hand was white)
  • 1 tsp Sea Salt
  • 1/2 Tbsp Agave nectar or honey if you want to avoid it
  • 1 1/2 tsp baking soda (don’t think it’s strictly Paleo but we need something to help it along)
  • 1 Tbsp whole flax seeds
  • 1 tsp sesame seeds

Cooking method:

Pre-heat the oven to 180 degrees C . Then literally throw all the ingredients (holding only the sesame seeds and a teaspoon’s worth of flax seeds for sprinkling) into the blender and blend for a good 2 minutes. Pour it into a small bread tin (3″ x 8″) lined with grease proof paper or a drop of oil.  Sprinkle the sesame and remaining flax seeds on top and place it in the warm oven for 20 mins then turn the temperature down to 150 degrees C for a further 10 mins. Turn the oven off and let it cool slowly before removing it from the oven.

I know it is hard but don’t eat it right away, let it cool for at least 10 mins before slicing it. I can’t believe how thin you can slice it without it falling apart! This ‘bread’ has a lovely creamy flavour to it which I’m sure is due to the cashew butter. Give it a go, its super easy. 

2 thoughts on “Paleo Bread – Almond Cashew Bread

  1. Hi there. Love your recipes.

    Just want to say, I don’t use baking powder or bicarbonate of soda because these aren’t naturally occurring food items. I separate the eggs and mix the yolks through at the ‘egg’ stage. Then, I whisk the whites until stiffened and gently fold them through at the final stage. This acts as a natural raising agent.

    Cheers, can’t wait to try the bread.


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