Whole30 Graham Bread
Indulge in the wholesome flavors of this Whole30 Graham Bread, a grain-free, gluten-free option that's perfect for clean eating. Made with nutrient-rich almond flour, coconut flour, and ground flaxseeds, this bread boasts a tender crumb infused with warm cinnamon and a hint of vanilla. Sweetened naturally with unsweetened applesauce and enriched with ghee for a buttery finish, it’s a healthier twist on traditional graham bread without compromising on taste. Quick to prepare and baked to perfection in just 45 minutes, this versatile loaf is satisfying for breakfast or as an afternoon snack. Enjoy it plain, toasted, or with your favorite Whole30-approved spreads. With its simple ingredients and wholesome benefits, this recipe is designed to make sticking to your Whole30 goals deliciously easy.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup ground flaxseeds
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup almond milk
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 0.5 cup unsweetened applesauce
- 0.25 cup ghee
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with ghee.
In a large mixing bowl, combine almond flour, coconut flour, ground flaxseeds, baking soda, ground cinnamon, and salt. Stir well to ensure all dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, almond milk, vanilla extract, apple cider vinegar, and unsweetened applesauce until smooth.
Melt the ghee gently over low heat until just liquid form, and add it to the wet ingredients. Mix until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring continuously until a thick, homogeneous batter forms. Ensure all lumps are removed, but avoid over-mixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to even it out.
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice and serve as desired. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 34.3 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 864 mg | 66% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1066 mg | 23% | |
*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.
