This gluten-free low-carb bread recipe is fairly quick and easy to make. It’s a great source of healthy fats (including omega-3’s from the chia and walnuts), protein, and hormone-balancing phytoestrogens in the flaxseeds. Truly nutritious and fairly quick and easy to make.
2 cups (200g) ground almonds
½ cup (60g) arrowroot
1/4 cup ground flaxseed (linseed)
1 tbsp chia seeds
2 tablespoons sunflower seeds
1 tablespoon chopped pecans or walnuts
1 tsp bicarbonate of soda
½ tsp sea salt
¼ cup (60ml) coconut oil, melted
1 tbsp raw apple cider vinegar
2 tsp raw honey
Preheat the oven to 180°C. Grease a loaf tin and line with baking paper. Place all the dry ingredients in a bowl and stir to combine.
In another bowl, beat the eggs with the melted coconut oil, vinegar and honey. Add the egg mixture to the dry mixture and stir well to combine. Spoon the mixture into the loaf tin. Bake for 30-35 mins, or until golden brown. Can test by inserting a skewer into the centre and see if it comes out dry. Remove from the tin and leave to cool on a wire rack.
This bread will keep well if wrapped and kept in the fridge for up to 5 days.