Almond-Squash Bread

I was just reorganizing the site and found this recipe. TinyHands 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!

Almond Bread for GAPS Intro Stage 4

Almond Bread for GAPS Intro Stage 4

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, TinyHands 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 TinyHands 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.

Almond Bread


Homemade almond flour

Homemade almond flour


Fill your loaf pan

Fill your loaf pan

  1. Preheat oven to 300 degrees F and melt 1 Tbsp ghee in loaf pan in oven.
  2. 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.)
  3. Whisk eggs, squash, and remaining ghee together.
  4. Beat flour into the egg mixture until well blended.
  5. 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.
  6. Bake for 1 hour and 20 minutes or until a toothpick comes out clean.
Fresh From the Oven - This is a bit less than a half size loaf

Fresh From the Oven – This is a bit less than a half size loaf

This post is part of Fat Tuesday, Slightly Indulgent Tuesday

Related posts:

11 comments to Almond-Squash Bread for Intro

  • trying this! i need new ways to consume winter squash! thanks!

  • This looks amazing!! I just began my GAPS journey Monday & am hovering between stages 1 & 2. I am trying to maintain my weight, though (I am having surgery in a few weeks) & I have a hard time gaining (I am trying to gain at least 3 pounds to get back to where I was, but I’ll settle for maintaining for now). Is this recipe a definite no-no until stage 4?

    • This is definitely a stage 4 food, but that doesn’t mean you should definitely not eat it. GAPS intro may or may not be the right choice for you, based on your individual health situation. You should talk with a health care practitioner you visit in person to help you decide what is the best choice. Good luck with your surgery!

      • Thanks for the quick response, Mama! As of this morning I have officially dropped into my unhealthy zone πŸ™ I have decided to go Full GAPS & also add in full fat raw dairy. Once I gain some weight I’ll try the Intro again. I am so bummed out! I kinda feel like a failure, but I am too scared to lose more right before an operation. Plus, I’m feeling weak & tired. That’s not good! Anyway, sorry for rambling on & sharing more than you care to know! I’m off to make this bread!

  • Michelle

    Hi Mama, do you happen to know how many cups of Almond flour that yields? I bought Almond flour instead of Almonds for this recipe (forgetting it called for almonds)

  • Julie

    Yup, I too want to know how much almond flour this comes out to, for those of us buying it pre-made–thanks, can’t wait to try it!

    • Michelle

      Julie…I found a site that stated, “6 ounces of almonds makes about 2 cups ground almonds/almond flour, so you’d need 3 ounces for 1 cup.”

  • lindsey

    Hi there,

    Is there anyway to make this a little lighter? Could I use just whites or half instead of all 4 or cut back on the fat in any way?


    • You can certainly try. However, the on GAPS a bit part of the point of the diet is to eat lots of fat, and eggs are considered something you can’t get too much of unless you are actually allergic to them.

  • Nc Greenie

    Do you think that substituting coconut flour would change the consistency? I’m not too picky, but I am trying to save money and GAPS has been very hard on my wallet since I never had much wiggle room in the first place πŸ™ Thank you for sharing this recipe!

    • Substituting coconut flour is generally never a good idea in recipes. It behaves totally differently. You are better off looking for a recipe that uses coconut flour. Also, coconut flour is not allowed at this stage of GAPS as it is very high fiber.

Leave a Reply

Subscribe to the Newsletter

Berkey Water Filter