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Paleo Vegan Bread – Keto friendly
AuthorAayah Khalaf
1 ¼ cups water or almond milk
4 tbsp raw apple cider vinegar
1 tbsp raw honey
2 tbsp coconut oil or olive oil
Dry ingredients
2 tbsp yeast
1 cup ground flaxseeds
3 cups almond flour
4 tbsp cassava flour or tapioca starch (optional you can omit for keto)
2 tbsp Psyllium husk powder
1 tbsp baking soda
1 tsp Himalayan salt
1
Start by proofing the yeast in almond milk with raw honey, make sure the almond milk is warm
2
Make the Flaxseed eggs by mixing the flaxseeds and the water together and setting them aside for 5 min. until they form an egg like mixture
3
Now add the proofed yeast, flaxseed eggs, oil, almond flour, and all the other ingredients to the mixing bowl, and let it mix for 2-3 minutes or until everything is smooth.
Note: sometimes according to the type of almond flour and flaxseeds used you might need more or less water, so add the water slowly while mixing to see if you need to adjust the recipe, you want this to be a well-formed dough that you can knead and shape with your hands, not a loose cake-like consistency.
4
Cover the bowl and let it rise for one hour
5
Line a bread pan with parchment paper, shape the dough into a bread-like shape and place in the pan, cover with a moist towel and let proof for an hour in a warm place
6
Pre-heat your oven at 375 degrees, brush some water on your proofed bread and sprinkle some sesame seeds, and after the dough has risen for one hour place in the oven around 30 to 40 minutes until its golden from the outside
7
Leave it to cool before cutting, slice and store for 3 days in the fridge in an airtight container, if you will take longer to use it then freezing will keep it fresher
8
I love to have it with olive oil and zaatar, Baba ghanoush dip or a healthy Jam
CategoryBaking, Breakfast, Egg Free, Gluten-Free, Gut Healing, Paleo, Vegan
Nutrition Facts
Serving Size 2 slices
Servings 14
- Amount Per Serving
- Calories 418
- % Daily Value *
- Total Fat 30g47%
- Net Carbohydrate 26g9%
- Dietary Fiber 18g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1 ¼ cups water or almond milk
4 tbsp raw apple cider vinegar
1 tbsp raw honey
2 tbsp coconut oil or olive oil
Dry ingredients
2 tbsp yeast
1 cup ground flaxseeds
3 cups almond flour
4 tbsp cassava flour or tapioca starch (optional you can omit for keto)
2 tbsp Psyllium husk powder
1 tbsp baking soda
1 tsp Himalayan salt
Directions
1
Start by proofing the yeast in almond milk with raw honey, make sure the almond milk is warm
2
Make the Flaxseed eggs by mixing the flaxseeds and the water together and setting them aside for 5 min. until they form an egg like mixture
3
Now add the proofed yeast, flaxseed eggs, oil, almond flour, and all the other ingredients to the mixing bowl, and let it mix for 2-3 minutes or until everything is smooth.
Note: sometimes according to the type of almond flour and flaxseeds used you might need more or less water, so add the water slowly while mixing to see if you need to adjust the recipe, you want this to be a well-formed dough that you can knead and shape with your hands, not a loose cake-like consistency.
4
Cover the bowl and let it rise for one hour
5
Line a bread pan with parchment paper, shape the dough into a bread-like shape and place in the pan, cover with a moist towel and let proof for an hour in a warm place
6
Pre-heat your oven at 375 degrees, brush some water on your proofed bread and sprinkle some sesame seeds, and after the dough has risen for one hour place in the oven around 30 to 40 minutes until its golden from the outside
7
Leave it to cool before cutting, slice and store for 3 days in the fridge in an airtight container, if you will take longer to use it then freezing will keep it fresher
8
I love to have it with olive oil and zaatar, Baba ghanoush dip or a healthy Jam
