Rustic Paleo Bread (Grain Free, Low Carb)
My rustic Paleo bread is nutrient-dense and packed with seeds. This grain free bread is high in protein, low in carbs and tastes delicious when toasted.
Servings: 20 slices
Calories: 189kcal
Ingredients
- 1.5 cup almond flour 150g
- ½ cup chia seeds 80g
- ½ cup sesame seeds 70g
- 1 cup pumpkin seeds 140g
- 1 cup sunflower seeds 140g
- 5 eggs medium, or 4 large
- 2 tablespoon olive oil 27ml
- 1 teaspoon salt
Instructions
- Preheat the oven to 170 Celsius/ 340 Fahrenheit (electric).
- Place the almond flour and eggs in a food processor and mix. You can also do this in a big bowl with a stick blender.
- Add the rest of the ingredients and blitz briefly until the seeds are broken down a bit. You want to keep a decent crunch.
- Form the dough into a loaf and place on a baking sheet lined with baking paper.
- Bake for 45-50 minutes or until lightly browned on top.
- Cool completely before cutting.
Notes
2.4g net carbs per slice. Makes 20 slices.
As this bread is very dense and filling, I cut my slices thin. One slice weighed just over 40 grams.
Serving size: For me, 1 slice was enough. 2 slices are a satisfying, high protein breakfast.
Store in an airtight container at room temperature for up to 3 days or up to 1 week in the fridge. Option to pre-slice and freeze for up to 3 months.
Nutrition
Calories: 189kcal | Total Carbohydrates: 5.9g | Protein: 7.8g | Fat: 16.1g | Saturated Fat: 2.1g | Cholesterol: 46mg | Sodium: 18mg | Fiber: 3.5g | Sugar: 0.5g
