Paleo Homemade Oats Bread
Discover the perfect balance of wholesome ingredients and paleo-friendly goodness with this Paleo Homemade Oats Bread! Made from nutrient-rich almond flour and ground flaxseed, this bread is naturally gluten-free and packed with healthy fats and fiber. Lightly sweetened with honey and a hint of vanilla, and spiced with a touch of cinnamon, it offers a warm, comforting flavor in every slice. Whole rolled oats are folded in for texture and heartiness, making it perfect for breakfast, snack time, or as a nourishing sandwich base. With just 15 minutes of prep time and simple, accessible ingredients, this recipe is an excellent choice for those looking to enjoy homemade bread that aligns with their clean-eating goals. Whether topped with nut butter or enjoyed on its own, this paleo bread is sure to become a household favorite!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Ground flaxseed
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Honey
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Whole rolled oats
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine almond flour, ground flaxseed, baking soda, salt, and cinnamon. Mix well to ensure the dry ingredients are evenly distributed.
In another bowl, whisk together eggs, apple cider vinegar, honey, melted coconut oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
Fold in the whole rolled oats, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula or the back of a spoon.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the bread from the pan to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 222 mg | 5% | |
*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.
