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Almond Flour and Seed Bread

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Almond Flour and Mixed Seed Bread and super delicious and healthy as well.

6 of the Healthiest Flours to Use

  • Almond Flour. Pictured recipe: Low-Carb Seeded Quick Bread.
  • Coconut Flour. Pictured recipe: Coconut-Dark Chocolate Truffles.
  • Whole-Wheat Flour. Pictured recipe: Whole-Wheat Blueberry Muffins.
  • Oat Flour. Oat flour is made from ground oats and offers earthy sweetness and chewiness to baked goods.
  • Cassava Flour.
  • Chickpea Flour.

Almond Flour Is Better for Your Blood Sugar

This can cause high spikes in blood sugar levels, followed by rapid drops, which can leave you tired, hungry, and craving foods high in sugar and calories. Conversely, almond flour is low in carbs yet high in healthy fats and fiber

How do you make almond flour bread rise?

Unfortunately, almond flour just doesn’t work the same way as wheat flour. But, you can still do everything you can to help this bread rise. The key is to create air in the batter before baking. Mix it very well, aiming to create air bubbles!

Does baking powder work with almond flour?

Almond flour can be a viable alternative to all-purpose flour for those with type 2 diabetes in many baked goods such as cookies, cakes, quick bread, and pancakes. Slightly increase the amount of rising agent (baking powder and/or baking soda) to accommodate the heavier weight of the almond flour.
Yield: 1

Almond Flour and Seed Bread

Wheat-free Almond Flour Bread with lots of nuts

Looking for a delicious grain-free bread?

I experimented and used almond flour that is high in protein and low in carbs. Trust me, this is truly delicious. It is healthy and will leave you satisfied and you can now also enjoy bread, should you miss a traditional slice of bread with wheat, etc.

Prep Time 10 minutes
Cook Time 45 minutes
Cooling and Resting 15 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup almond flour
  • 1 cup mixed seeds (black poppy, white and brown sesame, pepita seeds)
  • 60 ml psyllium husks
  • 12.5 ml baking powder
  • 3 ml of salt
  • 6 eggs
  • 250 ml Greek or Bulgarian Yoghurt (I used Vanilla Greek yoghurt, as that is what I had on hand)
  • 2 - 3 tsp of seeds for decoration on the top

Instructions

Mix flour, seed, psyllium, baking powder, and salt with a hand whisk.

Add eggs and mix through until no lumps visible.

Add the yoghurt and blend until all incorporated.

Line the bread tin with parchment paper and then spray with non-stick as well.

Pour the mixture in and sprinkle extra seeds in rows for decoration.

Bake at 180°C/350°F for 45 min or until a cake tester inserted in the middle comes out clean.

Remove from the oven and let cool down,

Pick up the bread by taking hold of the parchment paper and lift it out of the pan and then leave it on the wire cooling rack.

After 2-3 minutes remove the paper and place it on the cooling rack or it will not breathe properly at the bottom and will get soggy.

Slice and enjoy with butter, and any topping.

I had my first slice only with butter, and oh boy, it is delicious. For sure a keeper in my books and I will make it again.

Notes

Prepared, tried and tested by Esme Slabs

Yoghurt is a variant spelling of yogurt that is common in British English. It can be used in all the same contexts as its American counterpart yogurt. While yoghurt is much more common in British English than in American English, it still isn't the dominant spelling.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 115Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 94mgSodium 260mgCarbohydrates 7gFiber 3gSugar 2gProtein 7g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

Did you make this recipe?

If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post. Thanks in advance

© EsmeSalon.com
Cuisine: Breakfast / Category: Bread: Sweet and Savory
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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

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4 thoughts on “Almond Flour and Seed Bread”

  1. So many new things to learn from your recipes Esme. Like, psyllium husks. I didn’t know what that was until I read it in your comment to Isabella.
    I love seed bread. There’s a lot of eggs in this one, isn’t there? Looks good though. 😋

    Reply

    • Hi Gloria. Thanks for your kind words. To answer your question on the number of eggs. Yes its a lot but that’s due to the almond flour and psyllium husk otherwise it will just be a dry mess of crumbs. Please give it a try and then if you have a moment give the recipe a rating and review. That will be much appreciated. Hope you will enjoy it

      Reply

  2. OMG! I love seed bread and working with almond flour. This bread looks amazing! I’ve never head of psyllium husks, so I’m going to look it up and see if I can find some. This recipe is a must try for me! Thank you.

    Reply

    • A blogging friend just left a note on a FB page where I shared this said she made it and it turned out very well. I am so happy that someone tried it as well.

      Psyllium husk powder is used to retain moisture and help breads from becoming too crumbly. Guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods including yeast breads. I’ve used psyllium husk powder for both purposes.

      Reply

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