Heart-Healthy Gluten-Free Almond Bread
Wholesome, nourishing, and delicious, this Heart-Healthy Gluten-Free Almond Bread is the perfect solution for conscious eaters looking for a satisfying bread alternative. Made with nutrient-rich almond flour, protein-packed chia seeds, and naturally sweetened with a touch of honey and unsweetened applesauce, this recipe is as good for your taste buds as it is for your body. It's entirely gluten-free and ideal for those avoiding wheat, while the combination of olive oil and apple cider vinegar lends the bread a moist texture and subtle tang. With just 15 minutes of prep and 35 minutes in the oven, this quick and easy loaf is perfect for breakfast spreads, light lunches, or a snack on the go. Serve it plain, toast it, or pair it with your favorite heart-healthy toppings for a guilt-free treat you'll savor with every bite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Sea salt
- 4 large Eggs
- 0.5 cup Unsweetened applesauce
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Chia seeds
Instructions
Preheat your oven to 350°F (175°C).
Line a 9x5-inch loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
In a large mixing bowl, combine the almond flour, baking soda, and sea salt. Whisk these dry ingredients together until evenly mixed.
In a medium-sized bowl, whisk the eggs until they are well combined.
Add the unsweetened applesauce, olive oil, honey, and apple cider vinegar to the eggs and whisk until the mixture is smooth.
Pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined.
Fold in the chia seeds, ensuring they are spread throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
Place the loaf pan into the preheated oven and bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the almond bread from the oven. Let it cool in the pan for about 10 minutes, then use the parchment paper to lift it out and place it on a wire rack to cool completely.
Slice and serve as a nutritious and satisfying addition to your meal. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 36.6 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 659 mg | 51% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
