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Keto Flaxseed Coconut Loaf (Gluten-Free, Vegan)
Crusty keto loaf of ground flaxseed, coconut flour, psyllium and roasted almonds, pumpkin and sunflower seeds, bound with apple cider vinegar — served with pea pesto.
20 min prep / 100 min total
179 kcal
6.5g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 80 ggolden flaxseed
ground to flour
- 40 gsesame seeds
- 50 gcoconut flour
- 15 gpsyllium husk
- 2 gagar-agar
substitute for 1g xanthan
- 8 gbaking powder
- salt
to taste
- 60 gpumpkin seeds
roasted
- 20 gsunflower seeds
roasted
- 70 galmonds
roasted and chopped
- 350 mlwater
- 2 tbspapple cider vinegar
Instructions
Grind 80g golden flaxseed to flour, mix with 40g sesame, 50g coconut flour, 15g psyllium, 2g agar-agar, 8g baking powder and salt.
Toast 60g pumpkin, 20g sunflower and 70g almonds in a pan, chop the almonds and fold into the dry mix.
Pour in 350ml water and 2 tablespoons apple cider vinegar and knead for a final 1-. Rest .
Shape into a loaf on parchment, brush with olive oil, score the top and bake at 180°C for .
Finish with 5- of top-and-bottom convection, cool fully and serve with a pea-parmesan-walnut pesto.
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