Breakfast,  Dairy Free,  Desserts,  Fermented Foods,  Food Sensitivities,  Gluten Free,  Grain Free,  Paleo/Primal,  Snacks,  WAPF

Almond Butter Bread

 honey almond breadI have fallen in love with these flourless nutbutter breads.  They are so simple to put together and so tasty, they make the perfect breakfast bread.  They are usually more like a shortbread than a sandwich bread but they are the PERFECT vehicle for butter and my fermented berry “jam”.  This recipe is from Brittany Angell’s Every Last Crumb which is a beautiful book of grain free breads for those of us that are not able to do many grains.  There are a few recipes using yeast which I’m unable to tolerate, but there are many yeast free alternatives.  I give this book a thumbs up for simplicity and accommodations for allergies.  I hope you enjoy this as much as I did!  Here is the link for Brittany’s recipe.  My fermented berries are below.   Happy eating!


Fermented Berry Syrup
Yields 1
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Prep Time
5 min
Prep Time
5 min
  1. 4 cups fresh berries (excluding strawberries!)
  2. 2 tsp good quality sea salt
  3. 1/4 cup turbinado
  4. 1/4 cup whey*
  5. 1 quart jar with lid
  1. Place all ingredients in a large bowl.
  2. Pound or mash berries with hands until crushed.
  3. Pour into a quart jar and tighten lid.
  4. Leave in a warm area away from sunlight for 3-5 days.
  5. After 3 days test to see if the taste is to your liking. If it's too salty, leave another 2 days.
  1. Serve over porridge, pancakes, bread or just a big spoonful!
Adapted from Nourishing Traditions Cook Book
Adapted from Nourishing Traditions Cook Book
My Life Delicious



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