I was just reorganizing the site and found this recipe. Kelsy wrote it up when we first did GAPS Intro Stage 4 a couple years ago. But we didn’t have a good picture and forgot all about the post!
Of course once I’d found the recipe, I had to make it and take a new picture! I only made a half-batch, so the loaf pictured is actually less than half of what this recipe makes.
In her original post, Kelsy said: “This stuff is good. A little too good. It’s exceedingly difficult to go easy on this bread when all you’ve had to eat is soup, but really do try.” Remember, nuts are a “sometimes” food on GAPS, not a staple!
What’s funny is that I have no problem “going easy on this bread,” while Kelsy and the kids couldn’t get enough. But then, almond flour isn’t really my favorite. I’m curious what you think! This bread will make you full fast, it’s dense, moist and holds together well.
- Preheat oven to 300 degrees F and melt 1 Tbsp ghee in loaf pan in oven.
- Finely grind almonds in food processor – you want them ground as finely as possible without turning them into butter. (This works best if you skinned them before drying them when making your crispy nuts.)
- Whisk eggs, squash, and remaining ghee together.
- Beat flour into the egg mixture until well blended.
- Tip your loaf pan to cover the sides with the melted ghee, then press the mixture into it the pan. Fill it all the way up, since it won’t rise much.
- Bake for 1 hour and 20 minutes or until a toothpick comes out clean.