This healthy gluten free low-carb bread recipe is free from refined sugars & made with only nutrient dense natural ingredients making it keto, paleo, vegetarian and vegan-friendly. Full of ingredients that support gut, brain and skin health. Simple to make and so tasty its sure to become your favorite bread recipe.
This healthy loaf is packed full of plant-based Omega 3, 6, 7, and 9 these essential fatty acids help to reduce inflammation while supporting optimal brain, skin, heart and liver health and function. Naturally packed full of B vitamins 1, 2, 3, 6 and 9 as well as vitamins E and K, selenium, manganese, zinc, copper, protein, calcium and fiber which supports both gut and bone health and protect the body from cellular damage caused by free radicals. It's an ideal swap from conventional store-bought breads if you're looking to eat in a way that is truly beneficial to your best health without compromising on flavour.
1 cup almond meal
½ cup hemp protein powder (my preference is Chantal Organics)
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup flax seeds
½ cup walnuts, roughly chopped
⅓ cup chai seeds
¼ cup psyllium husk powder
2 Tbs ghee, macadamia, avocado or coconut oil, melted
1 ½ cups filtered water, room temperature
¼ tsp Celtic salt
Line a loaf tin with parchment paper then add all the dry ingredients and mix well. Combine the water and ghee or oil in a small jug then pour over the dry ingredients, mixing well to ensure everything is completely incorporated. Press the top of the loaf flat (I like to do this by folding over the excess parchment & pressing it flat with my hand so everything is nice & flat, and your hands don't get mucky). Set the loaf aside for 30 minutes.
Preheat the oven to 180°C, place the loaf on the middle shelf of the oven and bake for 35 minutes. Remove the loaf from the tin & bake for a further 35 - 40 minutes or until a golden crust has formed and the loaf sounds hollow when tapped with your fingers. Remove from oven a transfer it to a cooling rack allowing it to cool completely before slicing to your desired thickness.
The loaf can be kept in a container in the refrigerator for 7 days or frozen for up to 6 months.
Makes 1 loaf
Notes: If you have any nut alleges you can swap out the nuts in the recipe for a different seed or simply increase the volume of the seeds in the recipe to account for the ½ cup of walnuts.
Variations: You can swap out the walnuts for other nuts such as Brazil nuts (just be sure to roughly chop them first) or try pistachios which are also full of Vitamin B6 which is extremely supportive for blood sugar regulation and helps to prevent insulin resistance.
If you want a more savoury flavor add ½ to 1 tsp of your favorite dried herbs or some nutritional yeast, as with everything you're only limited by your imagination.
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