Whole30 Marble Rye Toast
Elevate your Whole30 mornings with this homemade Marble Rye Toast, a gluten-free and grain-free masterpiece that marries rich flavors with wholesome ingredients. Crafted from almond and coconut flours, this bread features a subtle nutty base paired with the aromatic depth of caraway seeds and a hint of sweetness from carob powder to create the signature marbled effect. The recipe is entirely dairy-free, relying on almond milk and coconut oil for moisture and richness, while eggs and apple cider vinegar ensure a perfect rise. In just 45 minutes, you’ll have a beautifully baked loaf ready to slice and top with your favorite Whole30-approved spreads or avocado. This recipe is a show-stopping addition to any clean-eating breakfast or snack rotation, sure to impress with its eye-catching swirl and robust flavor profile. Perfect for those seeking Whole30 bread alternatives, gluten-free baking inspiration, or paleo-friendly toast ideas!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 cup Almond milk
- 1 tablespoon Apple cider vinegar
- 0.25 cup Coconut oil
- 2 tablespoons Carob powder
- 2 tablespoons Caraway seeds
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil and set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
In another bowl, beat the eggs and then mix in the almond milk, apple cider vinegar, and melted coconut oil until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
In a small separate bowl, take approximately 1 cup of batter and mix in the carob powder to form the 'dark' part of the marble rye effect.
Add the caraway seeds to the remaining batter and stir well.
To create the marble effect, alternate spooning the plain batter and the carob batter into the prepared loaf pan in layers.
Using a knife or skewer, swirl the two batters together gently to create a marbled effect.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve as toast with your choice of Whole30-approved toppings.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 37.2 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1082 mg | 83% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1070 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.
