Paleo Moroccan Bread (Khobz)
Transport your taste buds to the vibrant streets of Morocco with this Paleo Moroccan Bread (Khobz), a wholesome twist on the traditional favorite. Crafted with nutrient-dense almond and coconut flours, psyllium husk powder for structure, and seasoned with aromatic cumin, sesame, and caraway seeds, this grain-free bread is both hearty and flavorful. Its tender crumb and golden-crusted exterior are achieved through a simple mix-and-bake method, making it as easy as it is satisfying. Perfect for those following paleo or gluten-free diets, this bread is ideal for scooping up stews, serving alongside tagines, or simply enjoying warm with a drizzle of olive oil. Ready in just an hour, this recipe delivers the authentic essence of Moroccan cuisine with a modern, health-conscious twist.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cumin
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Sesame seeds
- 1 teaspoon Caraway seeds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, baking soda, salt, and ground cumin.
In a separate bowl, mix the warm water, olive oil, and apple cider vinegar.
Slowly add the wet ingredients to the dry ingredients, stirring constantly until a dough forms. The dough should be slightly sticky but hold together.
Allow the dough to rest for 5 minutes to allow the psyllium and flours to absorb the moisture.
Shape the dough into a round loaf, approximately 8 inches in diameter, and place it onto the prepared baking sheet.
Sprinkle the top of the loaf with sesame seeds and caraway seeds, gently pressing them into the dough.
Bake in the preheated oven for 45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool on a wire rack for at least 10 minutes before slicing and serving.
Enjoy your Paleo Moroccan Bread warm, with a spread of choice or as a side to your favorite meal.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 8.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 385 mg | 8% | |
*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.
