nut bread

Guest Blog – Basic Nut Bread

Our original GAPS blogger, Anna Miller-Rhees sent in this recipe for a basic nut bread that is good for folks on the GAPS and SCD diets. This is a multi-purpose soaked-nut dough recipe, with variations for making delicious:

Basic Nut Dough:

  • 2 cups soaked almonds or other nut (soak for 7 or more hours in water with a tsp or two of salt)
  • 3 eggs
  • 1/3 cup fat (like butter, coconut oil, lard, tallow, -these last better for savory breads in my experience)
  • 1 tsp baking soda (optional)
  • pinch unrefined salt (I use celtic sea salt)

For a savory option add 2 tsp. finely minced fresh or dried rosemary.

Blend very well in food processor. Spread in a well greased pan and bake 20-25 min at 350 degrees F  until slightly browned. This dough does not keep long in the fridge, maybe a day or two, but it can be used to make many things.

For pancakes, add 2-3 more eggs and fry in lots of good butter or coconut oil.

For muffins add any or all of the following:

  • 1/2 cup roasted squash/pumpkin or other mushy fruit or veggie (for moisture)
  • pureed dried fruit or honey for sweetness
  • whole dried fruit
  • cinnamon
  • almond flavor or vanilla
  • raw grated ginger
  • allspice, nutmeg or cloves
  • a little more fat than the bread…
  • other crispy nuts or seeds

For crackers use the basic dough and spread on a well greased pan. Bake at 300 for 45 min, or until browned and crispy.

This recipe is good for the GAPS or SCD diet, or anyone who wants to stay away from gluten and likes a healthy and tasty snack!  Also, a food processor is the best kitchen tool ever for making nut recipes, I wouldn’t last a day without it.

This post is part of the Twelve Days of Bloggi-mas over at