Low Carb Ancient Grain Bread
Elevate your bread game with this hearty, nutrient-packed Low Carb Ancient Grain Bread, designed for health-conscious bakers seeking a wholesome alternative. This recipe combines the earthy goodness of almond flour, coconut flour, and flaxseed meal with the fiber-rich power of psyllium husk and chia seeds, delivering a delightfully dense loaf that’s both gluten-free and keto-friendly. Enhanced with sunflower seeds for a delicate crunch and olive oil for luxurious moisture, this bread is as satisfying as it is nutritious. With a quick 15-minute prep and golden perfection after baking, it's perfect for sandwiches, morning toasts, or pairing with your favorite low-carb spreads. Indulge in the timeless flavors of ancient grains while embracing modern dietary needs!
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Recipe Information
Ingredients
- 1.5 cups Almond Flour
- 0.5 cups Coconut Flour
- 0.5 cups Flaxseed Meal
- 2 tablespoons Psyllium Husk Powder
- 1 tablespoon Baking Powder
- 0.5 teaspoons Salt
- 5 large Eggs
- 1 teaspoon Apple Cider Vinegar
- 0.25 cups Olive Oil
- 0.5 cups Warm Water
- 2 tablespoons Chia Seeds
- 0.25 cups Sunflower Seeds
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with olive oil or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, flaxseed meal, psyllium husk powder, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and then add in the apple cider vinegar and olive oil, mixing well.
Gradually add the egg mixture to the dry ingredients, stirring until a dough begins to form.
Slowly pour in the warm water while mixing continuously until the dough becomes more pliable and sticky.
Fold in the chia seeds and sunflower seeds, ensuring they are evenly distributed throughout the dough.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Slice and serve the bread with your favorite low carb toppings, or store it in an airtight container to enjoy later.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 22.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 13.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 799 mg | 61% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1752 mg | 37% | |
*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.
