From Elana's Pantry
1/2 cup creamy roasted almond butter
2 large eggs
2 tbsp honey
1/4 tsp vanilla
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tbsp ground cinnamon
In a large bowl, with a hand blender, mix almond butter until creamy.
Mix in eggs, honey, and stevia.
Add salt, baking soda, and cinnamon.
Mix well with hand blender until all ingredients are combined.
Transfer batter into a well greased 8 x 8 inch baking dish.
Bake at 325° for 12 to 15 minutes.
To store this healthy gluten-free bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.