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

Try this bread toasted, topped with nut butter, fresh berries, and coconut flakes

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.

One of my favorite “PBJs” with almond butter, chia seed jam, goji berries, and cacao nibs

Original recipe from The Microbiome Solution, by Robynne Chutkan


  • Olive or coconut oil for greasing loaf pan
  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3 large eggs (I used 3 flax eggs: each egg is 1 TBSP ground flax mixed with 3 TBSP water, let sit for 5-10 minutes to thicken)
  • 1 TBSP maple syrup or raw honey
  • 1 tsp apple cider vinegar
  • 2 TBSP mixed seeds (pumpkin and sunflower)


  • Preheat oven to 300 degrees
  • Grease 9×5 loaf pan (I usually use a silicon loaf pan) lightly
  • In a medium bowl, mix almond flour, baking soda, and salt
  • In a separate bowl whisk eggs (or flax eggs), maple syrup, and vinegar together
  • Add the egg mixture to the dry ingredients
  • Pour the mixture into the prepared loaf pan and sprinkle the seeds on top (i usually use a spatula to flatten the top of the loaf and lightly press the seeds into the “dough”
  • Bake for 45 minutes
  • The loaf becomes golden on top and brown around the edges when done