The “Bread” Recipe That Does It All!

NSNG = No Sugar, No Grains. Cutting down on (or out) grains and sugar is only hard if you can’t have a nice piece of toast, right? Here’s a great way to make breakfast fun, get plenty of good fat, fiber, and protein, and have loads leftover for the week ahead. Make as many of these as you can fit in your fridge!


  • 1 cup of nut butter (you can mix cashew, almond, and macadamia nut; macadamia nut is the best because of it’s high-fat to carb/protein ratio. You can also increase to 2 cups or 16 oz if you choose to make a more dense product.)
  • 5 eggs
  • 1 tbs apple cider vinegar
  • 1 tsp erythritol and a drop of stevia glycerite (to taste)
  • 1 tsp baking soda
  • ¼ teaspoon sea salt

What to do:

  • Prepare baking dish or bread pan with coconut oil
  • Blend together the nut butter and eggs in a food processor until very smooth
  • Add erythritol, stevia and salt, mix
  • Add apple cider vinegar and baking soda, blend
  • Pour batter into bread shaped baking dish
  • Bake at 350° for 45 minutes. Cool on cooling rack for 2 hours

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  • Make rolls by baking the batter in a muffin tin or whoopie pie pan (available on Bake at 350 for about 10 minutes.
  • To store the bread let it sit out for 5 hours (to let the moisture evaporate) then wrap in paper towels and place inside a large ziplock bag and refrigerate.
  • Try frying bread slices in ghee/clarified butter or coconut oil to brown. Add a bit of salt, make into a grilled cheese or just grilled bread to use with tuna salad, as bruschetta, a flavored cream cheese, or with almond butter and Lily’s chips! There are so many possibilities!
  • Modify and make it sweet! To make a carrot spice bread, cupcake or waffle, simply use this recipe and add 1 C of ZSweet (erythritol/stevia blend), 1/3 c of shredded carrots (if desired), and ample anti-inflammatory pumpkin spice (2 tbs Cinnamon, 1 tbs Turmeric, 2 tsp Nutmeg, and 2 tsp Cloves).
  • Other ideas: Add garlic and herbs to make an herbed bread, add chopped olives to make and olive bread, make peanut chocolate chip bread by subbing in peanut butter, add ZSweet to sweeten, and add Lily’s chocolate chips.
  • This recipe is flexible and can be used in a bread pan, muffin tin, large cake pan (to make into a pizza crust), and even a waffle iron!

Printable Recipe Card:


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