Almond Flour Bread
Ima tell you how I make my fiber-loaded, gluten-free, vegan bread. It also has a lot of healthy fat in it!
This bread comes out sliiiiighly doughy (less doughy if you cook it more but I love this style), DENSE, soft but “crispy” on the outside like a true crust, and REALLY fills you up.
I highly only recommend ONE 1/2-3/4 inch slice a day as it’s incredibly filling and if you eat too much fiber at once you can bloat. I love to get a lot of fiber in- but I space it out! This gives me the fiber I want in one go. Just don’t overdo it.
Also don’t take vitamins within 2 hours before or after eating this, as psyllium husk can block some supplements/medications.
BY THE WAY— keeping up good fiber intake in your diet is tied to telomere length. Telomeres are the end caps of our chromosomes and as we age- the ends tend to get fried. A goal for longevity is to keep our telomeres LONG. One way to do that is to get efficient fiber into our diet.
Alright y’all! Here is the recipe! I love topping it with smashed up raspberries.
Would like to thank JON of EAT MY MEDIA for these photos! Photos are not my strongest suit so I appreciate him so so much.
Almond Flour Bread Recipe – Gluten-free & Vegan
WHAT YOU WILL NEED:
2 cups almond flour (I like blanched)
4 tablespoons psyllium husk (Lots of fiber in this!)
4 chia eggs (4 tablespoons of chia seeds + 3/4 cup water or roughly 12 tablespoons water)
1 tablespoon baking powder
1 tablespoon salt
1/3 cup coconut oil melted
1 1/2 cup warm water
NUTRITIONAL THINGS TO NOTE:
Where you are getting most of the fiber from in this is the psyllium husk and the chia seeds.
Where you are getting the healthy fat is from the coconut oil and the almond flour
Remember- one 1/2-3/4 inch slice per day is the recommendation from me personally. Lots of fiber in this bitch, don’t overdo it in one setting.
Step 1. Preheat your oven to 350 degrees
Step 2. Make your chia egg mixture. In a small bowl, mix together 4 tablespoons of chia seeds + 12 tablespoons (or 3/4 cup) of water). Mix this vigorously and let it sit while you combine the dry ingredients. (Chia eggs should marinate for at least 5 minutes.)
Step 3. In a big bowl combine the almond flour, psyllium husk, baking powder, and salt.
Step 4. Melt your coconut oil and throw this in the dry ingredients along with the water and chia egg (if it’s been marinating at least 5 minutes.)
Step 5. Knead the crap out of it! It should be truly doughy.
Step 6. Put it in a bread pan. I use a glass one. I am not sure how metal bread pans do. Keep an eye on it!
Step 7. Let that baby bake for 90 minutes (or longer for less doughy) in the oven. Again- it might cook faster in a metal bread pan so keep an eye on it. I will test mine with a stick or knife and see if it comes out clean or doughy or not.
Step 8. Let is cool completely before you pop it out. At least that’s what I do!
Step 9. Enjoy!
Step 10. If you are only eating it for yourself, and you’re only going to eat 1 slice or so a day, consider freezing it! I also like to refrigerate it in general after baking but it’s not necessary if only left out for a few days.
HOPE YOU ENJOYED this almond flour bread recipe!!
Written by your home girls at The Violet Fog