This nutty bread is a great healthy start to the day. It’s made from a mixture of almond flour, coconut flour and ground flaxseed making it low carb, gluten free and paleo. The nuts add a great crunch and texture.
You could play around with the nut mixture if everything on the recipe list is not available where you live. Perhaps used some toasted seeds and nuts too for added flavour?
The original recipe for this comes from elanaspantry.com. I subsituted the arrowroot powder with coconut flour and it seemed to work.
It is very filling too, as I had eggs on toasted bread for breakfast today and was still full by lunchtime. You could make this and change the nuts around to your liking if you wished. Whatever you do with this it is a yummy bread that feels and tastes that the real thing!
- 1 1/2 cups (144g) almond flour
- 2 tblspn (14g) coconut flour
- 1/4 cup (42g) flaxseed meal
- 1/2 tspn salt
- 1/2 tspn baking soda
- 4 eggs
- 1 tspn low carb sweetener
- 1 tspn apple cider vinegar
- 1/4 cup (29g) walnuts, chopped
- 1/4 cup (28g) hazelnuts, chopped
- 1/2 cup (62.5g) pistachios , chopped
- 1/4 (34g) pumpkin seeds
- Preheat the oven to 180C/350F degrees.
- In a medium bowl, combine almond flour, coconut flour, flax meal, salt and baking soda
- In a separate bowl, blend eggs 3-5 minutes until frothy.
- Stir the sweetener and apple cider vinegar into eggs.
- Mix dry ingredients into wet, then add the nuts and seeds
- Pour batter into a well greased loaf pan
- Bake for 30-35 minutes.
- Cool, eat and enjoy
- Serving size: Per slice 282 Calories, 23g Fat, 5g Net Carbs, 11g Total Carbs, 6g Fibre, 12 Protein
- Makes 8 slices
Low carb & gluten free
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10 Comments
Janine
June 25, 2016 at 4:23 pmHi I have made this but it is more like a scone in texture , it taste yum but is not like bread, I think its due to trying to convert measurements to gramms. For instance I did not end up with a batter, but a lump. Is there supposed to be any liquid other than eggs? Would it be possible to have the weights in gramms?
Angela Coleby
June 25, 2016 at 6:17 pmHi, I’ll add the weights by grams by the end of the weekend but will let you know when it’s done too. Perhaps some more water to the mixture as I guess the eggs vary by size and can make a difference to the mixture.
Angela Coleby
June 26, 2016 at 8:35 pmHi Janine, as promised, the recipe has been updated with the nutritional information and the measurements in grams provided. Happy baking!
naoma
February 3, 2015 at 8:12 pmLove these recipes cant wait to try all of them. Naoma thanks
Divalicious
February 3, 2015 at 8:54 pmHope you enjoy them! Thanks for popping by.
Barbara Waller
September 27, 2014 at 1:40 pmThis Bread was really heavy and dense so not sure what I did wrong. Any ideas please!!!
Divalicious
September 29, 2014 at 12:38 pmHi Barbara, perhaps you overworked the mixture? Or more liquid was required? Hope it works out again for you!
Annie
November 2, 2012 at 7:47 pmI also love these nutty/seedy/fruity breads. And like you, I toast them and put scrambled eggs on top. I played around with a recipe for my bread machine so I can throw everything in the machine and leave it. The bread comes out great! Thought you might enjoy it too… http://www.easy-gluten-free-recipes.com/fruit-bread-recipe.html
Be interesting to see how almond or coconut flour would work in it – I’ll have to try that next!
Divalicious
November 3, 2012 at 4:57 pmOoooh thanks! Sounds lovely!