Yield: 1 loaf
- 3/4 cup smooth nut butter (we prefer cashew butter, and making our own is much more cost-effective than store-bought; almond butter is our second choice; sunflower seed butter and peanut butter are also very good, though the bread has a noticeably nuttier flavor)
- 4 organic eggs
- 1 tablespoon honey (or appropriate quantity of alternate sweetener; we use monk fruit powder)
- 1/4 cup finely ground nut flour (we use almond flour)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F.
- In a bowl, use a spatula or mixer to blend together the nut butter, eggs, and honey until creamy.
- Add the remaining dry ingredients to the batter and blend until creamy.
- Pour the batter into a baking pan. (We use a 1.5-qt. loaf pan.)
- Bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool and slice. Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so.
Recipe from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free by Erica Kerwien