Aunt Rocky’s Gluten-Free Seed Bread (LCHF)

Preheat oven to 400ºF. Grease a 4×8 inch loaf pan, set aside.

Put all dry ingredients except seeds in a medium mixing bowl: almond flour, flax, oat fiber, baking powder, nutritional yeast, glucomannan, and spices. Whisk to break up any lumps. Add melted butter, eggs, and water. Whisk until smooth.

Fold in about 3/4 of the seed mix, reserving the rest to top the loaf.

Scoop batter into greased loaf pan. Sprinkle remaining seeds evenly over top of bread. Press seeds in lightly.

Bake 25 minutes, or until top of loaf is golden brown, loaf is firm to the touch, and center tests done with a toothpick. Turn out onto it cooling rack. Cool at least 15 minutes before slicing. Serve warm or at room temperature.

Toasts well. Freezes well.

Tip: Slice before freezing, and freeze 2 slices per snack size bag for easy portions.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 123, Total Fat 12 g, Saturated Fat 4 g, Sodium 102 mg, Potassium 26 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 0 g, Protein 4 g. Macros: 84% fat, 13% protein, 3% carbs.

© March 23, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.