Seeded Almond Flour Bread
Many people I encounter are trying to follow a diet that’s lower in processed carbohydrates and gluten due to potential pro-inflammatory effects. While I was
flying home from our summer vacation I was re-reading The Microbiome Solution, by Robynne Chutkan, which discusses the important role of the trillions of bacteria in our gut which are vitally important in maintaining our long-term health. I came upon this recipe for almond flour bread which looked like an easy-to-make breakfast bread that was full of protein and healthy fats.
During my first attempt, I followed the recipe and used the 3 eggs as called for. I then tried to make a completely vegan variation and low and behold, using “flax eggs” worked just as well!. Flax seeds are a good source of omega-3 fatty acids, and also provides protein, soluble fiber to feed our healthy gut bacteria, and insoluble fiber to help maintain healthy bowel movements!
The bread is a dense with a hint of sweetness which reminds me a bit of a scone, so don’t be expecting light and fluffy!
In addition to providing a nice crunch, topping the bread with pumpkin seeds adds fiber, more-healthy fats, and a good dose of magnesium, zinc, and iron which can be difficult to find from other food sources.