Whole30 Homemade Bread with Pesto Swirl
Elevate your Whole30 menu with this irresistible Whole30 Homemade Bread with Pesto Swirl, a grain-free and dairy-free delight that combines wholesome flours and vibrant pesto into a stunning loaf. Made with a blend of almond, tapioca, and coconut flours for a perfectly soft texture, this bread is swirled with a fragrant basil pesto crafted from fresh basil, pine nuts, garlic, and nutritional yeast for a cheesy, nutty kick. The easy-to-follow process includes rolling the dough into a log to create a mesmerizing swirl of flavors in every slice. Perfect as a standalone snack, a sandwich base, or a side to your favorite soup, this nutrient-packed recipe is a must-try for anyone craving a creative and compliant baked good. Ready in just over an hour, it’s an impressive, artisan-style loaf that marries Whole30-friendly ingredients with show-stopping presentation.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.25 cup extra-virgin olive oil
- 1 cup basil leaves
- 0.25 cup pine nuts
- 2 small garlic cloves
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 pinch sea salt for pesto
- 0.25 cup extra-virgin olive oil for pesto
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt.
In another bowl, beat the eggs then add almond milk, apple cider vinegar, and olive oil, and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
In a food processor, add basil leaves, pine nuts, garlic cloves, nutritional yeast, lemon juice, and a pinch of sea salt. Process until ingredients are finely minced.
With the processor running, slowly add olive oil for the pesto until it becomes a smooth paste.
Transfer the bread dough to a floured board and roll it out into a rectangle about 1/2 inch thick.
Spread the pesto evenly over the dough, leaving a 1-inch border on all sides.
Carefully roll the dough into a log starting from one of the short edges.
Place the rolled dough into the prepared loaf pan and gently flatten the top.
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 1.7 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 320 mg | 7% | |
*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.
