Paleo Whole Grain Seeded Sandwich
Discover the perfect blend of wholesome ingredients with this Paleo Whole Grain Seeded Sandwich bread that’s as nourishing as it is delicious. Crafted from nutrient-dense almond and coconut flours, this grain-free bread is packed with the goodness of mixed seeds—sunflower, pumpkin, sesame, and chia—offering a delightful texture and subtle crunch. Designed with the Paleo lifestyle in mind, this bread is naturally gluten-free, low-carb, and free from refined sugars, with optional honey for a touch of natural sweetness. The recipe is simple yet satisfying, combining rich flaxseed, fluffy eggs, melted coconut oil, and a tangy hint of apple cider vinegar for ultimate flavor. Perfectly baked in under an hour, this loaf is ideal for creating hearty sandwiches or enjoying toasted with your favorite toppings. Whether you're embracing Paleo living or seeking a healthier bread alternative, this seeded sandwich loaf is a versatile and flavorful choice for every occasion.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.25 cups Ground flaxseed
- 0.5 cups Mixed seeds (e.g., sunflower seeds, pumpkin seeds, sesame seeds, chia seeds)
- 1 teaspoon Baking soda
- 0.5 teaspoons Sea salt
- 5 large Eggs
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Coconut oil (melted)
- 1 teaspoon Honey (optional, for slight sweetness)
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, baking soda, and sea salt. Whisk until evenly mixed.
Stir in the mixed seeds, reserving about 1 tablespoon of seeds to sprinkle on the top of the loaf later.
In a separate bowl, whisk together the eggs, apple cider vinegar, melted coconut oil, honey (if using), and water until blended and smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring until a thick and slightly sticky batter forms. Ensure there are no lumps of dry ingredients.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Sprinkle the reserved seeds over the top of the batter for decoration.
Bake in the preheated oven for 35-40 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, lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Slice and serve. This bread makes an excellent base for sandwiches or can be enjoyed toasted with your favorite Paleo-friendly topping.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 18.6 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 696 mg | 54% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1038 mg | 22% | |
*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.
