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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?

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!

Nutty Bread

Angela Coleby

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Servings

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Ingredients

1 ½ cups 144g almond flour
2 tblspn 14g coconut flour
¼ cup 42g flaxseed meal
½ tspn salt
½ tspn baking soda
4 eggs
1 tspn low carb sweetener
1 tspn apple cider vinegar
¼ cup 29g walnuts, chopped
¼ cup 28g hazelnuts, chopped
½ cup 62.5g pistachios , chopped
¼ 34g pumpkin seeds

Instructions

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

Notes

Serving size: Per slice 282 Calories, 23g Fat, 5g Net Carbs, 11g Total Carbs, 6g Fibre, 12 Protein
Makes 8 slices

The information shown is an estimate provided by an online nutrition calculator.

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Low carb & gluten free

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Nutty Bread