Paleo Marble Rye Toast
Discover the delightful fusion of flavor and nutrition with Paleo Marble Rye Toast, a gluten-free and grain-free alternative to classic rye bread that’s perfect for paleo enthusiasts. Crafted with a blend of almond, coconut, and arrowroot flours, and naturally sweetened with honey, this beautifully marbled bread combines the earthy essence of cocoa powder with the distinctive bite of caraway seeds. The swirling technique creates a stunning visual appeal, while its toasty crispness enhances every bite. Whether enjoyed plain or topped with your favorite paleo-friendly spread, this wholesome bread is perfect for breakfast or as a versatile snack. With just 20 minutes of prep time, bring a touch of artistry to your plate without compromising your dietary lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup arrowroot powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 5 large eggs
- 2 teaspoons apple cider vinegar
- 2 tablespoons honey
- 0.25 cup coconut oil, melted
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons caraway seeds
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
In a large bowl, combine almond flour, coconut flour, arrowroot powder, baking soda, and salt.
In another bowl, whisk together the eggs, apple cider vinegar, honey, and melted coconut oil until smooth.
Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
Divide the batter into two equal parts. To one half, stir in the unsweetened cocoa powder. To the other half, mix in the caraway seeds.
Spoon alternating dollops of the cocoa batter and the caraway batter into the prepared loaf pan.
Using a knife, gently swirl the two batters together to create a marbled effect.
Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.
Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Once cooled, slice and toast the marble rye to your desired level of crispness.
Serve plain or with your favorite paleo-friendly spread.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 45.7 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 529 mg | 41% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 912 mg | 19% | |
*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.
