A deliciously filling, high protein, low carbohydrate bread that can be paired with cheeses, spreads and soups! My daughter likes to have it for breakfast with goat cheese and raw honey. Enjoy!

• Ingredients

  • 1 cup nut butter of your choice (peanut, cashew, almond)
  • 1 tablespoon honey
  • 4 large eggs
  • ¼ cup almond flour
  • ¼ cup arrowroot flour or sorghum flour
  • 1 teaspoon sea salt (Himalayan or Celtic Sea Salt are good choices)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons flaxmeal
  • ¼ cup unsulfured dry apricots (previously presoaked for 15 minutes), cut into small pieces
  • ¼ cup sesame seeds (omit in case of allergies)
  • ½ cup craisins or dried cranberries (sulfur free)
  • ½ cup pistachios, chopped
  • ¼ cup sunflower seeds

• Procedure:

  1. Preheat oven to 350°.

  1. Grease a 9”x 5” loaf pan with non-stick cooking spray (I use grapeseed oil by “Spectrum”) and dust with any gluten-free flour or nut flour. (I use an Earthenware loaf pan as it provides good heat distribution and the bread bakes through very well.)
  2. In a heavy duty mixer, using the paddle attachment (the dough will be too heavy to use a handheld mixer), mix nut butter and honey. Then, add eggs and blend on medium-high speed.
  3. In a separate bowl, combine all dry ingredients. Then, fold in egg mixture until well combined.
  4. Add dough to the loaf pan.
  5. Bake 1 hour on the lower shelf. If the loaf looks like it is getting too dark, loosely cover it with a sheet of aluminum foil.
  6. Cool for 1 hour before consuming.