If your kids are on a restricted gluten-free or paleo-style diet, you know how challenging it can be to provide a variety of healthy lunches. You might find yourself wishing for the old days of boring peanut butter sandwiches, because it’s not easy to find a Paleo bread for kids that doesn’t require a ton of time or expensive ingredients.
I have four kids and can’t afford to make cashew butter bread or some of the other Paleo bread recipes out there. Even if I could get past that, my kids don’t always like it!
When I couldn’t find a Paleo bread for kids that fit my criteria – simple, easy-to-make, no crazy super expensive ingredients, and most of all kid-approved, I knew I had to come up with my own recipe.
After months of experimenting, I created this delicious recipe for Graham Bread.
Graham Bread is Paleo-friendly with no grain, dairy, corn, or refined sugar, doesn’t have super expensive odd ingredients, takes less than 10 minutes to make (with just another 10-15 minutes in the oven), and best of all it’s 100% kid-approved!
My kids adore Graham Bread and they love that they can eat peanut butter sandwiches again!
I can’t tell you how thankful I am for this easy Paleo bread recipe. I used to spend hours every Sunday afternoon baking and cooking the kids’ snacks and lunches for the week, and while I love cooking, it just took too much time.
But this Graham Bread recipe is so easy to make, I can make a couple batches in less than an hour and have lunch for my kids for 2-3 days!
One batch of Paleo Graham Bread makes enough to feed my four kids for one lunch with a little extra. Keep in mind that my oldest is 13 now and eats a lot. He usually brings two “triple” peanut butter Graham Bread sandwiches to school. (Think I’m in trouble?!)
This bread tastes similar to a healthy graham cracker, but isn’t crunchy. (I’m working on a graham cracker recipe next.)
It is a little crumbly – I tried so hard to create a no-crumbs version, but I couldn’t get it to work without compromising on taste or other important things, like simplicity. Then my oldest son reminded me that “all bread has a few crumbs, Mom,” I knew he was right.
How to Make Paleo Graham Bread:
What You’ll Need:
- 1 cup almond flour
- ¾ cup tapioca flour (or starch)
- ½ cup coconut flour
- ¼ cup coconut sugar
- 1.5 tsp cream of tartar
- ¾ tsp baking soda
- 1 Tbsp cinnamon
- ½ tsp sea salt
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup honey
- 2/3 cup coconut oil
- parchment paper
(or starch)
You can make this recipe with a mixer or a food processor. I prefer using my food processor because it’s much faster.
Put all the dry ingredients into your bowl or food processor.
Mix until everything’s combined. Add the honey, eggs, and vanilla extract.
Mix until moistened.
Lastly, pour in the coconut oil. This really brings all the ingredients together and creates a smoother dough.
Turn onto a large sheet of parchment paper and put another piece of parchment paper over the top. Roll out with a rolling pin until it’s about 1/3-1/2″ thick.
Try to roll it into a rectangle shape, but it doesn’t need to be perfect.
Slowly peel off the top piece of parchment paper and slide the dough with the bottom parchment paper onto a large baking sheet. I use this baking sheet, but you can fit it onto a normal-sized cookie sheet.
Bake at 375 degrees for 12-15 minutes, until the edges are lightly browned and starting to crack.
Let the Graham Bread cool for at least 30 minutes, then cut into squares. I love using my stainless steel scraper/chopper.
Kids love snacking on the little ‘edge’ pieces; I’ll often put some in my kids lunch along with their sandwich.
You can immediately make sandwiches for your kids or set aside for later. I usually put a piece of parchment over the top and place the whole baking sheet on top of my fridge. It doesn’t need to be air tight if you’ll eat it within 2-3 days.
You can cut into pieces and store in a container, but I’ve found that the graham bread sometimes settles in together and isn’t easy to separate. Of course, my kids have never minded a few crumbled or stuck together pieces. That’s up to you.
You do not need to refrigerate.
Graham Bread
You’ll love this super easy Graham Bread recipe – it’s the easiest Paleo bread for kids you’ll ever make and kids LOVE it!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 15-18 pieces 1x
Ingredients
- 1 cup almond flour
- ¾ cup tapioca flour
- ½ cup coconut flour
- ¼ cup coconut sugar
- 1.5 tsp cream of tartar
- ¾ tsp baking soda
- 1 Tbsp cinnamon
- ½ tsp sea salt
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup honey
- 2 / 3 cup coconut oil
Instructions
- Mix the dry ingredients together, then add the eggs, vanilla extract and honey. Blend until moistened, then lastly pour in the melted coconut oil and mix again.
- Scoop onto a parchment paper lined large baking sheet. Lay another piece of parchment paper over the top and roll into a large rectangle with a rolling pin. The graham mixture should be about ¼-⅓” thick, but it doesn’t need to be exact.
- Bake at 375 degrees for 12-15 minutes, until lightly browned at the edges.
Notes
You can easily make this recipe with a mixer (or even by hand), but I prefer the food processor because it’s quicker and smoother.
Mira says
Oh Erika! We do have quite a few in common. I have 4 as well and heck it’s madness. I got excited about your bread recipe as this is something I’m constantly trying and looking to change. I don’t want to buy bread from the shop but it’s easier sometimes. I started a sourdough yesterday will see how it turns out. I never used tartare so I find the ingredients a little overwhelming. My last attempt in using coconut flour was a mess it just wouldn’t bind. But you make it sound so easy that I’ll have to give this recipe a try. Saving it now. Will let you know how it turns out. Good luck!
Erika says
Hi Mira! It’s so great to hear from you. Oh yes, madness is a good word to describe life with four kids. And we kinda have to join it or we’ll go mad too! (Maybe we already are?!)
Coconut flour can be tricky, but this recipe is SO easy. Really. As long as you follow the measurements, it should turn out just fine.
I’m looking forward to hearing what you think!
Julie r says
I would love to make this recipe. Any suggestions for almond flour substitute. My son can’t have nuts. Thanks
Travel Blogger says
That looks great. My son would like it in his lunchbox 🙂
Jacqui says
This sounds pretty good!! I bet my son would love it.
Kristi says
Will have to try this… wonder if coconut oil would work for the crumbly part. Sort of like how people put butter on bread, spread a little coconut oil on it instead, maybe that would keep it together better? Just a thought.
Ellen says
That sounds really good. I miss bread since I started eating Paleo.
Andrew Hopkins says
I think I might need to make these for lunch! pronto!
Ashley says
I love this recipe!!! Since you mentioned it was crumbly I decided to try my own remedy. I added 2 Tbspl. Of ground flaxseed (I but it whole and grind it myself) it is really cheap that way. I also added an extra egg white (mainly cause I had it and I have always had good luck adding extra egg to baked goods that are dry and crumbly). I can’t wait for my kids to try this bread in the morning! I think I finally have a grain free bread they will love!
erin says
i know its been almost a year … but … did the 2 TBL of ground flax and extra egg work to correct the crumbly? I have my first batch in the oven now – I used avocado oil instead of coconut – only bc it works good w/ high temps and my coconut oil is currently being used as body oil 🙂
Sara says
Hi, we can’t have eggs or sugar, do you think it would work to substitute a flax egg and extra honey instead of sugar?
Sam says
Hi there,
first I wanted to say, that I like your attitude and your being ‘real’ – I hope, you know what I mean 😀
Second, I’m sure this bread is super-delicious and also easy to make. Yet, I just wanted to share a bread recipe with you with even less ingredients. It’ll be similar to a soft and chewy bread and I usually bake it in English Muffin Rings as bread rolls. But it can easily be baked in a loaf pan. I wanted to share this, because I know how hard it is to find easy, delicious and also cheap recipes when on a Paleo-diet. So, here goes:
1/2 cup ground Almonds (I definitely don’t use a flour-like texture, so it’s less expensive)
1/2 cup Tapioka or Arrowroot Flour
1 tsp Baking Powder (I simple use Baking Soda or Natron)
1 Pinch of Salt
2 Eggs
1/4 cup unsweetened Apple Sauce (sweetened works just as well, though gives the bread a little sweet taste to it)
-Preheat oven to 175° C (ca. 350° F, I suppose)
-Mix dry ingredients, then add wet ones and stir until smooth (under 30 seconds)
-Pour into a greased loaf pan or fill greased English Muffin Rings to half
-Bake for 15-20 minutes until toothpick comes out clean
-Let cool slightly and enjoy
The pin I got this recipe from stated that it could be stored for up to 5 days in the fridge or up to 6 months in the freezer. We had no opportunity to really test that yet, though 🙂
Also, I didn’t write down the genious who invented this recipe. I just remember finding it a long time ago on Pinterest. So, I’m not claiming ownership or anything. Just wanting to share a simple and cheap(-ish) Paleo Bread recipe with you 🙂
Erika says
Hi Sam, thank you! This sounds delicious!
Lesley says
Thank you for that option as I can’t tolerate coconut flour.
Mollie WATKINSON says
This IS DELICIOUS! SO good but I felt it was a bit too sweet; ours was much sweeter than graham crackers. I will DEFINITELY make this again and again and try different amounts of sweenter. THANK YOU!! Made it as a quick accompaniment to soup tonight. Doubled and kids & I are excited to have it for sandwiches tomorrow!
Erika says
I’m so glad your family enjoyed this recipe! You can definitely play around with the sweetener levels. Thanks for your comment!