Description
This delicious almond flour flaxseed bread is packed with flavor and will keep you satisfied for long. With a heartier and denser texture, this flax almond bread is perfect toasted and can be enjoyed either sweet or savory. Gluten-free and lower in carbs, it can be easily made dairy-free too!
Ingredients
- 2 cups almond flour
- 1/3 cup + 1 tablespoon ground flaxseeds
- 1 tablespoon whole brown flaxseeds
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup tapioca starch
- 6 tablespoons butter, melted
- 4 eggs, beaten
- 1 teaspoon apple cider vinegar
- 1/2 cup of unsweetened plain Greek yogurt
- 1 tablespoon whole brown flaxseeds, for sprinkling
- 1 tablespoon white sesame seeds, for sprinkling
Instructions
- Preheat & Grease: Pre-heat oven to 350F (180C) and grease a 9″x5” loaf pan.
- Whisk Dry Ingredients: Mix the almond flour, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca starch in a large bowl until well combined.
- Melt Butter: In a small saucepan, melt butter and then let it cool for 5 minutes.
- Combine Wet Ingredients: Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy texture.
- Combine Wet and Dry Ingredients to Form Batter: Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily.
- Transfer Batter to Pan: Pour the batter into previously prepared loaf pan, and sprinkle the top with a mix of whole brown flaxseeds and white sesame seeds.
- Bake Until Ready: Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Cool Before Removing and Slicing: Once baked, allow bread to cool for 10-15 minutes before removing it from pan and slicing.
Notes
Almond Flour: I used almond flour, but ground almond meal will work too.
Ground Flaxseeds: I find it best to use freshly ground flaxseed meal. Here’s how to grind flaxseed at home.
Whole Flaxseeds: I used whole brown flaxseeds, but golden flax seeds will work just as well.
Baking Powder: As this is a quick bread, baking powder is the only leavening agent used to help the batter to rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Tapioca Starch: Tapioca starch (sometimes also called ‘tapioca flour’) helps to add binding powder to the batter. If you don’t have tapioca starch, you may use arrowroot starch instead.
Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use melted dairy-free butter (vegan butter) or melted coconut oil instead.
Eggs: Eggs are necessary to bind the ingredients together as well as to give the batter rise, so make sure you add them in.
Apple Cider Vinegar: Apple cider vinegar helps to create a more acidic environment that will react with the baking powder to make the batter rise more.
Greek Yogurt: Greek yogurt adds moisture to this flaxseed almond flour bread. If you are lactose-intolerant, go ahead and use unsweetened dairy-free yogurt instead.
Sesame Seeds: I like using white sesame seeds as a nice color contrast to the brown flaxseeds.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Bread
- Method: Baking
