One of the things that we miss the most on the GAPS diet is bread. We have remedied this by making bread from various nuts. I don’t suggest eating tons and tons of this bread because it is expensive to make and too much of anything is not recommended but it is super delicious.

So I based my first recipe off of the recipe in the GAPS book by Dr Campbell McBride. The first loaf of bread I made came out really flat and kind of hard and bland. I actually ended up adding juiced pineapple to the batter before even making it, but it still was a bit off. I have made it four times since then and things have definitely improved.

First attempt: I believe the issue was not using enough eggs: I increased the recipe to 4 instead of 3 eggs.

1st attempt: I think the issue with the foamy liquid was that I did not melt the coconut oil but just tried to incorporate it into the batter.

Almond bread: 3rd or 4th attempt: it rose much more and the slices stayed together much better. No weird foamy stuff.

Recipe for Almond Bread:

2.5 cups ground almonds*

4 pastured/organic eggs

1/4 cup melted coconut oil

1/4 cup raw organic honey (local preferred) (it is not recommended that children under 1 year of age consume honey: I would suggest fresh pressed apple or pineapple juice instead)

1/2 teaspoon sea salt

Mix all of the ingredients together and transfer into a greased loaf pan: place in oven that has been preheated to 300*F and bake for one hour. Allow to rest for 10 minutes, then remove from loaf pan and cut and serve. The bread really doesn’t get very tall, if you are wanting larger pieces of bread you can slice the loaf from the side instead of the top to get much longer pieces.

*I use Just Almond Meal from Trader Joe’s although you can grind your own almonds in a food processor. If you grind your own you would be able to use soaked/sprouted almonds for your flour, too. Just be careful not to over-process, as you could easily end up with almond butter as opposed to flour. It wouldn’t be the end of the world, but it’s not what we’re going for with this recipe.

I have some patients that are allergic to almonds, so I did some experimenting today on making pecan bread. I had to interrupt the experimenting to run down to the farmer’s market to buy eggs, but it was well worth it!

Recipe for Pecan Bread:

2.5 cups ground pecans (this one you will have to do with a food processor more than likely: I ended up almost making butter: note: pecan butter is -delicious-)

4 eggs

1/4 cup melted coconut oil

1/4 cup honey

1/2 teaspoon sea salt

Pecan Bread: nutty, delicious, grain free.

Mix all of the ingredients together and transfer into a greased loaf pan: place in oven that has been preheated to 300*F and bake for one hour. Allow to rest for 10 minutes, then remove from loaf pan and cut and serve. The bread really doesn’t get very tall, if you are wanting larger pieces of bread you can slice the loaf from the side instead of the top to get much longer pieces.