Whole30 Homemade Bread with Red Pepper Spread
Satisfy your Whole30 cravings with this irresistible **Whole30 Homemade Bread with Red Pepper Spread**—a gluten-free, grain-free, and dairy-free recipe that's as nourishing as it is delicious. Made with a base of almond and coconut flours, this light yet hearty bread has a subtle, nutty flavor and bakes up perfectly golden. The star of the show is the smoky, vibrant red pepper spread, created with roasted red peppers, fresh basil, garlic, and a splash of lemon juice for a zesty twist. Ready in just an hour, this recipe is ideal for meal prep or as a flavorful complement to your favorite Whole30 meals. Whether you serve it as a breakfast staple or a snack, this wholesome pairing will keep you coming back for more—no compromises, just clean eating at its best! **Keywords:** Whole30 bread, almond flour bread, red pepper spread, gluten-free bread recipe, healthy spreads, grain-free baking.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 1 cup Roasted red peppers
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 0.25 cup Fresh basil leaves
- 2 tablespoons Extra virgin olive oil
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, baking soda, and salt.
In a separate large bowl, whisk the eggs thoroughly. Add the apple cider vinegar and olive oil, mixing well to combine.
Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
While the bread bakes, make the red pepper spread by combining the roasted red peppers, garlic, lemon juice, fresh basil leaves, extra virgin olive oil, and black pepper in a food processor.
Blend the ingredients until smooth, scraping down the sides as necessary. Adjust seasoning to taste.
Once the bread is baked, let it cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Serve slices of the bread spread with the red pepper spread.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 8.7 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 582 mg | 45% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 743 mg | 16% | |
*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.
