This low-carb bread is an excellent option for those looking to balance blood sugar levels while still enjoying a satisfying, wholesome loaf. Made with almond and coconut flour, it is naturally low in carbohydrates. The inclusion of flax seeds, pumpkin seeds, sunflower seeds, and chia seeds not only adds a delicious crunch but also provides a boost of fiber, healthy fats, and essential nutrients. These seeds contribute to improved digestion, hormone health, and sustained energy, making this bread a nutritious addition to your diet.
Ingredients
- 240g Almond Flour (unblanched)
- 25g Coconut Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 6 Eggs
- 85g Olive Oil
- 2 Teaspoons Apple Cider Vinegar
- 2 Tablespoons Honey
- 45g Flaxseeds
- 45g Pumpkin Seeds
- 45g Sunflower Seeds
- 1 Tablespoon Chia Seeds
Method
- Preheat the oven to 160°C (fan) / 170°C. Line a 9×5 loaf pan with parchment paper.
- In a high-speed blender, combine the almond flour, coconut flour, baking soda, and salt. Blend for approximately 10 seconds until the ingredients are well mixed.
- Add the eggs, olive oil, apple cider vinegar, and honey to the blender. Blend on a low setting until the ingredients are fully incorporated. You may need to pause and scrape down the sides of the blender to ensure even mixing.
- Remove the blender from the base and add the flax seeds, pumpkin seeds, sunflower seeds, and chia seeds. Using a spatula, gently fold the seeds into the mixture. Replace the cover and blend for an additional 20-30 seconds, just enough to lightly break down the seeds while leaving some texture.
- Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly. Top the batter with a generous amount of additional seeds, such as flax seeds and pumpkin seeds, if desired.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Check the loaf at the 30-minute mark; if the seeds on top are browning too quickly, cover the loaf with aluminum foil to prevent further browning during the remaining baking time.
- Once the bread is done, remove it from the oven and allow it to cool for 20-25 minutes.
- Avoid slicing the bread until it has cooled completely.
- Once cooled, slice and enjoy.
Serving Suggestions
- Serve with nut butter or tahini and chia jam, tinned fish and sliced olives, eggs scrambled in ghee or mashed avocado, hemp seeds and sauerkraut.
- Also delicious served with hot soup and plenty of organic grass-fed butter.
Storage
- Store in a sealed container in a cool dry place for up to 3 days. After that, store in the fridge for a further 3 days.
- To freeze, allow the loaf to completely cool before slicing and arrange the slices flat in a freezer bag so they can be broken apart easily and toasted when the time comes to enjoy them.