Paleo Muesli Bread
Discover the wholesome delight of Paleo Muesli Bread, a grain-free and nutrient-packed alternative perfect for breakfast or a midday snack. This hearty loaf combines almond and coconut flours with a medley of nuts, seeds, shredded coconut, and dried fruits for a satisfying texture and naturally sweet flavor. Elevated with a touch of honey and apple cider vinegar, it delivers a tender crumb while keeping it Paleo-friendly. Ready in under an hour, this easy-to-make recipe is packed with fiber, healthy fats, and protein, making it ideal for fueling your day. Serve it plain or pair with your favorite Paleo-approved spreads for a versatile treat that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Ground flaxseed
- 1 tablespoon Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 4 large Eggs
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 0.25 cup Coconut oil, melted
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Mixed nuts (such as almonds, walnuts, and pecans), roughly chopped
- 0.5 cup Mixed dried fruits (such as raisins, cranberries, and apricots), roughly chopped
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the almond flour, ground flaxseed, coconut flour, baking soda, and sea salt. Mix well to ensure an even distribution of ingredients.
In a separate medium bowl, whisk together the eggs, honey, apple cider vinegar, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
Fold in the shredded coconut, mixed nuts, mixed dried fruits, sunflower seeds, and pumpkin seeds. Stir until they are evenly distributed throughout the batter.
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and 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. Then, transfer the loaf to a wire rack to cool completely before slicing.
Slice and serve plain or with your favorite Paleo-friendly toppings.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 100.8 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 682 mg | 52% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1995 mg | 42% | |
*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.
