This keto-friendly, low-carb paleo bread is made with hemp seed flour. It's high in fibre, protein and nutrients, and can be enjoyed with your favourite toppings or with soups and stews.
Ingredients
Dry ingredients
- 1/2 cup hemp seed flour about 75-80 g
- 1/2 cup linseed meal about 75-80 g
- 1 cup almond meal about 100 g
- 1 teaspoon baking soda bi-carb soda
- 1/2 teaspoon salt
- 1 teaspoon onion powder optional
Wet ingredients
- 4 eggs large
- 3 teaspoons apple cider vinegar you need this to activate the bi-carb soda, otherwise use lemon juice
- 2 tablespoons olive oil
Instructions
- Prepare a 20cm by 7cm loaf tin (it can be larger or smaller but will give you a taller or shorter bread). Cover the bottom with a piece of parchment paper and grease the bottom and sides with a little oil or ghee. Preheat the oven to 170 C / 340 F.
- Combine the dry ingredients in a large mixing bowl and mix through. Whisk together the wet ingredients in another bowl.
- Pour the egg mixture into the dry ingredients and mix through with a fork until really well combined.
- Transfer the mixture into the bread loaf tin and spread evenly on the top.
- Pop in the oven, middle shelf, for about 40 minutes.
- Once ready, turn the oven off and remove the loaf. Rest it under a towel for 10-15 minutes, and then remove carefully from the tin.
- Slice half if you like to store in the freezer and keep the rest wrapped in a towel or in a container. I like to store it in the fridge so it lasts longer.
Nutrition
Serving: 1 slice | Calories: 215kcal | Carbohydrates: 6g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 253mg | Potassium: 92mg | Fiber: 4g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 3mg
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