Having eschewed grains for over two years now, I really have no desire to consume bread at all these days.
Sure, there are times when I remember the utter deliciousness and satisfying pleasure of densely toasted and super thick slabs of whole grain bread, slathered in fresh ground peanut butter and raspberry preserves. Or, I fondly picture a warm steamy hunk of oaty-bran goodness, paired with the nuttiness of manchego cheese and a liberally salted tomato. Oh, those were the days….
But, no, not really. I don’t “miss” bread. There are so many other wonderful options that make me and my tummy feel a whole lot better.

It’s worth it. Trust me.

That said, once in a while it’s a nice treat to bake at home.


Sourdough or sweet Breakfast Bread, or maybe a honey “wheat,” something that is in-between.

Brittany Angell certainly knocks it out of the park with this adaptation of an old favorite in Every Last Crumb!

So go ahead, smear on some Kerrygold and enjoy this treat as toasty warm.

…or even treat yourself to some PB&J. I just might do that myself!

5 medium pastured eggs
1 1/2 cups almond flour
2 Tbs. lemon juice (or the juice of 1 lemon)
3/4 tsp. baking soda
1/4 tsp. sea salt
4 Tbs. honey
2 tsp. vanilla extract
1 tsp. cinnamon
Preheat oven to 375 degrees and line a loaf pan with parchment paper.
Mix the eggs in a large bowl with a stand mixer on medium speed until the eggs are whipped and fluffy, about 3 minutes.
Into the eggs add the almond butter, lemon juice, baking soda, salt, honey, cinnamon and salt. Mix for another 2-3 minutes on medium speed.
Pour batter into parchment lined loaf pan and bake for 48-50 minutes. Halfway through baking time, cover loosely with foil to avoid over browning.
And remember, slather with your favorite spread.

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