Paleo Almond Coconut Bread

I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.

Preparation time: 10 minutes

Cooking time: 30-35 minutes

Servings: 8 to 12 slices


1-1/3 cups ALMOND FLOUR
1 teaspoon BAKING SODA
1/2 teaspoon SALT
2 teaspoons LEMON JUICE
2 tablespoons MAPLE SYRUP
3 tablespoons VEGAN BUTTER
(+1 tablespoon for topping), melted
1/2 teaspoon CINNAMON, ground
(+1/2 teaspoon for topping)


  • PREHEAT oven to 350 degrees F
  • PREPARE a 9X5 loaf pan with parchment paper
  • In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
  • In a medium bowl, WHISK eggs
  • MIX maple syrup into eggs
  • WHISK melted butter into egg mixture. Stir well.
  • COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
  • POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
  • BAKE for 30 to 35 minutes until golden brown
  • While bread is baking, PREPARE topping
    • In a small bowl, MELT 1 teaspoon of butter
    • MIX 1/2 teaspoon of ground cinnamon into the butter
  • REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
  • LIFT the loaf by the parchment and place on a plate to cool
  • BRUSH topping mixture over loaf while hot
  • SERVE warm or room temperature
  • STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months

Inspired by CotterCrunch Cinnamon Almond Flour Bread

Paleo Banana Bread Muffins – Gluten-Free & Dairy Free

This is my first known attempt at a PALEO treat and they taste amazing. I created these muffins with almond butter, almond flour, bananas, and eggs. They are dense like banana bread but easier to eat in muffin form. They are dairy-free, grain-free, and if you don’t use the paleo chocolate chips, they contain no extra sugar and are soy-free too. We have been eating them with dairy-free cream cheese for breakfast all week.

Preparation time: 10 minutes

Cook time: 19 minutes

Servings: 18 muffins


3 large EGGS, room temperature
1/2 cup natural ALMOND BUTTER
1/2 teaspoon VANILLA EXTRACT
4 ripe BANANAS, mashed (about 1-1/2 cups)*
1 teaspoon corn-free BAKING POWDER
1 teaspoon BAKING SODA
1 teaspoon CINNAMON, ground
1/4 teaspoon ALLSPICE
1/2 teaspoon NUTMEG, ground
1/4 teaspon SALT
1/3 cup WALNUTS, chopped plus some for topping
Optional: 1/4 cup Paleo dairy-free MINI CHOCOLATE CHIPS** plus
some for topping

*I freeze over-ripe bananas often (why waste them?). They
work great for mixes like this. They thaw quickly and
mash easily.
** Without the chocolate chips these muffins
will also be soy-free


  • PREHEAT the oven to 375 degrees. (This is 25 degrees warmer than we are going to bake them at, but the extra heat to start helps the muffins brown on top when cooked.)
  • LINE 18 muffin cups with paper liners (I use 2 12-cup muffin trays because that is what I have.)
  • In a medium bowl, MASH bananas until smooth.
  • In a large bowl, BEAT the eggs and then ADD almond butter and vanilla. WHISK them all together well.
  • ADD mashed banana puree to the wet mixture
  • DUMP in almond flour, baking soda, baking powder, and spices. Gently MIX dry ingredients with wet mash mixture until there are no lumps. The batter should be a medium consistency. Don’t use an electric mixer because over beating the batter will cause the muffins not to rise. Just mix until you don’t see any more flour.
  • FOLD in walnuts and chocolate chips (if using).
  • Using a soup ladle, FILL each muffin lined cup 2/3 full
  • Optionally, TOP 1/2 the muffin cups with some extra chopped nuts and 1/2 with extra chocolate chips
  • LOWER the oven temperature to 350 degrees
  • BAKE the muffins for 14-19 minutes. Check them at 14 minutes. You know they are done when a toothpick inserted in the center comes out clean (unless it hits a chocolate chip, then use another toothpick and try again).
  • COOL the muffins in the pan for 5 minutes then transfer to cooling racks. Cool completely.
  • STORE in an airtight container for 2-3 days or FREEZE in an airtight container for 3 months.

TO MAKE A LOAF INSTEAD OF MUFFINS: If you want to try this as a bread instead of muffins, then mix all ingredients as above, but use a loaf pan instead of a muffin tray. LINE the loaf pan with parchment paper. FILL the loaf pan with the batter. TOP with chopped nuts. REDUCE oven temperature to 350 and BAKE for 50-60 minutes (using the toothpick method above to test for doneness). COOL completely in the loaf pan. LIFT out the bread using the parchment paper and slice.

Breakfast muffin with diary-free cream cheese and scrambled eggs with vegan ham