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Flour-FreeVeganVegan — no animal products at allKeto-FriendlyKetoKeto — under 5g net carbs per servingDiabetic-FriendlyDiabetic-Friendly — low glycemic impact, no added sugarNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Vegan Almond Flaxseed Bread (Gluten-Free, No Egg)
Hearty vegan keto loaf with almond flour, psyllium and apple fiber, bound by flaxseed eggs and olive oil. Gluten-free, low-carb, plant-based satisfying bread.
15 min prep / 70 min total
176 kcal
2g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 3 tbspflaxseed
ground, for flax egg
- 9 tbspwater
for flax egg
- 100 galmond flour
- 1 tbsppsyllium husk
- 30 gapple fiber
- 1½ tspbaking powder
- pinchsalt
- 2 tbspolive oil
- 100 mlwater
additional, for dough
- sesame seeds
for topping
- vegetable oil
for greasing
Instructions
Grind 3 tablespoons of flaxseed in a coffee grinder and stir with 9 tablespoons of water. Let rest for to form flax eggs.
Combine almond flour, psyllium, apple fiber, baking powder and salt. Stir in olive oil, the flax eggs and 70-100ml water into a thick dough. Rest for .
Grease your hands with vegetable oil and shape into a loaf on an oiled sheet. Spritz with water and sprinkle generously with sesame seeds.
Bake at 180°C for 35- until firm and golden. Cool completely before slicing.
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