Grain Free Egg Bread

Grain Free Egg Bread

Grain Free Egg Bread

An acquaintance asked me if I had a recipe for a Grain Free Bread that could be made in a loaf form.  I realized that I did not, all of my previous attempts had been epic fails.   Dense loaves with sunken centers, or dry loaves that would not hold up to slicing (and ended up as bread crumbs).  I’ve made hamburger buns, crepes, naan, but I gave up trying to create a loaf of bread.   The more I thought about it, the more my mind began churning with ideas and I decided to give it another try.  My Father made incredible (gluten laden) bread when I was a child, and one of my favorites was an Egg Bread.  I decided to try to replicate that recipe without grains, the eggs would give the bread stability.  It worked!  This recipe produced a beautifully shaped loaf of bread that held up to reuben sandwiches with lots of homemade sauerkraut.   The next day we dusted off our gluten free toaster (which we haven’t used in years) and the D-Man and hubby enjoyed toast with homemade apple butter.   That first loaf was picture perfect,  this photo is not.  I wanted to try the recipe again before sharing it with all of you.  I doubled the recipe because if you are going to bake a loaf of bread you might as well bake two loaves of bread.   Unfortunately I forgot to rotate the loaf pans while the bread was baking, thus the uneven shape.  With the recipe doubled I did need to increase the baking time by 8 minutes for the two loaves of bread.  Still, not a bad looking loaf of bread, and the D-Man and hubby both proclaimed that this recipe was a winner.



2 Cups Blanched Almond Flour
3 teaspoons Organic Food Grade Psyllium Husk
1 teaspoon Sea Salt
1 teaspoon Baking Powder
1/4 teaspoon Organic Onion Powder (optional)
3 Grinds of Fresh Black Pepper (optional)
2 Tablespoons Sesame Seeds (optional)
1/2 Cup Melted Butter
2 Tablespoons Melted Coconut Oil
7 Medium Sized Pastured Eggs (brought to room temperature)


Preheat oven to 355 Degrees F.

Grease a 8.5 x 4.5 loaf pan with coconut oil.

NOTE:  Line the bottom of the pan with parchment paper, or you will not be able to remove the bread from the pan.

In a small sauce pan melt the butter and coconut oil on the stove and cool for 5 minutes.

In a small bowl combine the dry ingredients, almond flour, psyllium husk, baking powder, sea salt, onion powder and pepper. Use a fork to mix the ingredients together.

In a medium sized bowl beat eggs with an electric hand mixer until well blended (2 minutes).

Slowly pour the melted butter/coconut oil in a steady stream into the beaten eggs, mixing until well incorporated.

Add the dry ingredients in 3 batches, mixing to incorporate after each addition.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Sprinkle the optional sesame seeds on the top of the batter.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 30 minutes, then run a knife around the edge of the bread and gently remove the loaf from the pan.

Remove the parchment paper from the bottom of the bread loaf and allow the bread to cool completely on a wire rack.

Breads, Crackers and Muffins, Recipes

Coconut Flour Banana Muffins


Coconut Flour Banana Muffins

Coconut Flour Banana Muffins

One slightly over ripened banana in the fruit bowl, what to do?  I decided to make muffins and incorporate the lonely banana for our Sunday morning breakfast.


1 Medium Sized Overly Ripe Banana

1/4 Cup plus 2 Tablespoons Coconut Flour

1/4 Cup Cassava Flour (you can substitute Tapioca or Arrowroot Starch)

1/4 Cup Pecans finely chopped, (these can be omitted if you have nut allergies)

1/4 Cup melted Pastured Butter or Coconut Oil

3 Pastured Eggs (room temperature)

3 Tablespoons Organic Maple Syrup

1 1/2 teaspoons Organic Ground Cinnamon

1 teaspoon Organic Ground Ginger

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/8 teaspoon Sea Salt

OPTIONAL:  Milk of Choice (See Note in Directions)


Preheat Oven to 350 degrees F.

Prepare a Muffin Tin  by greasing with coconut oil or use Silicon Muffin Liners.

Chop Pecans into small pieces.

In a small bowl combine the coconut flour, cassava flour, cinnamon, ginger, sea salt, baking powder and baking soda.

In a medium bowl combine eggs, maple syrup and mix with an electric hand mixer until blended.  Add the melted butter and blend again.

Break the banana into small pieces and add to the egg mixture. Blend on low speed until the banana is well combined.

Add the dry ingredients from your small bowl and blend until incorporated.  Let the mixture rest for a minute so that the coconut flour absorbs the liquid.

Add the chopped pecans and mix until incorporated.

NOTE:  Coconut Flours can vary wildly, so if the batter is too thick add the optional milk, 1 tablespoon at a time until the batter is just thin enough to scoop into the muffin tin.

Fill your muffin tin/liners.

Bake for 30 minutes or until the muffin browns slightly on top and bounces back when touched in the center of the muffin.


Breads, Crackers and Muffins, Breakfast, Recipes

Coconut and Plantain Porridge

Coconut and Plantain Porridge

Coconut and Plantain Porridge

I had started to make a smoothie, and had 1 cup of coconut milk in the blender along with a green plantain, ground cinnamon and ground ginger.  A quick look at the thermometer (which read 1 degree Fahrenheit) and I had a change of heart.  I added a few more spices and whipped up the ingredients in my blender.  I brought out my saucepan and turned the smoothie into a nutrient dense warming porridge.  This recipe was made on the fly, but hubby and the D-Man enjoyed this breakfast porridge so I’m sharing it with you.  The amount of milk you use will vary depending on the consistency you prefer and also the type of coconut flour you use.  Just add the milk slowly, it’s easier to add more than to end up with a runny mess.  This recipe as written made 4 very large servings.


2 Tablespoons Pastured Butter

1/8 teaspoon Sea Salt

1/4 Cup Organic Maple Syrup

3/4 Cup Unsweetened Shredded Coconut

3/4 Cup Organic Coconut Flour

1 Medium Green Plantain

2 1/2 Cups Milk of Choice (approximately)

3 teaspoons Ground Cinnamon

3 teaspoons Ground Ginger

1/2 teaspoon Ground Cloves

1/2 teaspoon Ground Allspice

1/4 teaspoon Ground Nutmeg


In a blender combine 1 cup of milk, 1 peeled and roughly chopped green plantain, 1/4 cup maple syrup, and spices.  Blend till smooth.

Melt 2 tablespoons of butter along with the 1/8 teaspoon of sea salt over low heat in a medium sized sauce pan.

Add the shredded coconut and coconut flour stirring to coat with the melted butter.

Add the milk/plantain/maple syrup/spice mixture from the blender to the sauce pan and stir vigorously until the ingredients are well combined.

Stirring frequently add more milk to reach your desired consistency.

Taste and adjust seasonings, garnish if desired,  then serve.

Breakfast, Recipes