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Low Carb Muesli Bread (FM)
Recipes | April 07, 2017
Ingredients:
Cooking oil for greasing the loaf pan
3/4 cup roasted almond butter, at room temperature
1 tbsp honey
4 large eggs
1/4 cup almond flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1 tsp sea salt
1 tsp flaxseed meal
1/4 cup sesame seeds
1/4 cup pepitas
1/4 cup walnuts, chopped
1/4 cup roasted pistachios
1/4 cup dried cranberries
Instructions:
- Preheat the oven to 350F degrees.
- Grease a 7 by 3 inch (or similar size) loaf pan. No need to flour the pan.
- Mix the almond butter, honey, and eggs in a large bowl until smooth.
- Combine the almond flour, xanthan gum, baking soda, salt, and flaxseed meal in a medium bowl.
- Blend the almond flour mixture into the egg mixture until thoroughly combined and then fold in the sesame seeds, pipits, walnuts, pistachios, and cranberries.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, on the bottom rack of the oven, until a long tooth pick (or bamboo stick) inserted into the middle of the loaf comes out clean.
- Let the bread cool in the pan for 1 hour before serving. It has to cool before it’s removed, otherwise it can break apart.
Macros (for the entire loaf):
Calories: 2,602.8
Carbs: 116.3
Net Carbs: 116.3 g
Fat: 211.9 g
Protein: 98.5 g
Note: Don’t be alarmed by the high caloric count here! Remember, just like you wouldn’t eat an entire loaf or bag of bread, you wouldn’t be inhaling this recipe all in one sitting. 1-2 slices max is totally fine and within reason when it comes to calories!
Private Member |
seattle, washington
This sounds pretty good!
Private Member |
stavanger, norway
I remember when I first saw you cutting the onion, oh, many years ago. Sorry, but I fought that I will laugh to death (no bad intentions, here!). Now I see, that you became almost a proff in the low carb kitchen! Just another evidence, that with hard work and dedication everything is possible! I will bake it, just like all of you’re receipts you share with us. Lots of love 😉
Cheers!
Private Member |
If you don’t want your gluten-free bread to fall apart, use psyllium husk powder rather than xanthan gum. I make America’s Test Kitchen gluten free bread and they found it works much better. The bread I make with psyllium does not fall apart. The stuff I made previously with xanthan gum crumbled when you tried to eat it.
Private Member |
Hi Kerry,
good idea, thank you! especially bc I have psyllium but no xanthan gum. would you replace it 1:1 though?
thanks
jennifer
Private Member |
Hi Jenn! It depends on the size of the bread you’re making. A pan of dinner rolls would need about 1 tablespoon. A heavy loaf like this recipe will need about 3 tablespoons. If you are making cookies, cake or muffins xanthan gum works better for keeping the texture. Psyllium husk powder has a strong taste that works in bread where you want that wheaty flavor. In a cake not so much.
Private Member |
Thanks for your explanations Kerry! 🙂
J
Private Member |
curitiba, parana, brazil
Hi Kerry…I also use psyllium husk for gluten-free and it works really nice. Would you have a nice recipe to share with us here that does not use almond flour? I am not fan of almond flour breads. Thanks a lot. See you and take care.
Private Member |
Hi Fernanda!
I don’t have an original recipe of my own. However, here is a link to ATK”s rosemary and olive loaf (gluten free and no almond flour) and to some of their recipes from the How Can It be Gluten Free cookbook (I have both volumes and they are awesome). Their basic flour mix has no almond flour either.
https://howcanitbeglutenfree.com/gluten-free-recipes/
https://www.americastestkitchen.com/recipes/8938-gluten-free-olive-rosemary-bread
Private Member |
curitiba, parana, brazil
Humm…thanks a lot for the recipes…it seems to be too good. I will try it soon. See you and take care.
Private Member |
this looks delish!!!
I am going to try it for sure
thank you
Private Member |
That looks so good!! I’ve tried many low-carb bread variations, all of which turned out to be epic fail. Super excited to try this one!
Private Member |
toronto, canada
Heads up guys, gluten free doesn’t mean low carb. There are many gluten free flour mixes available but the carb count is high. The nut flour ones are the lowest in carb count.
Private Member |
Turned out so good. I’m making it for the second time:-)
Private Member |
salem, or, usa
Made it this morning! Very hearty and delicious. No problems with crumbling. It seemed a tad overcooked at 50 minutes, so I’ll probably try 45 next time for my oven. Definitely going to make this again! ❤️🍞 😋
Private Member |
Hey Aleta,
I made this recipe today and the same happened to me. As soon as I read your comment, I took the bread out of the oven (at 55min) and it was overcooked (and a little dry). I will try 45 like you next time I make it. Thank you and thank Zuzka for this recipe !!
Private Member |
Made this today, it’s great!
Private Member |
santa cruz, ca
Wow. Wow. I finally got around to making this (I’ve been wanting to for a while!). It’s amazing!!! Granted, I always end up modifying based on what I’ve got on hand and/or prefer–I used tahini, which I like better. I added 1/4 cup coconut flour to make it denser, and a scoop of egg protein powder for more protein. I used some pecans and toasted black sesame seeds. I also separated the yolks of the eggs from the whites to beat the whites. I’m not sure if that really made much of a difference though, lol. I should have added a bit more liquid, since I added coconut flour, but I totally forgot. Nevertheless, it came out amazing!! Soooooooo rich and tastes bready!! I LOVE the richness. Mmmmmm, great low carb bread. I just had some toasted with tahini drizzled on top.