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Almond Flour Gluten Free Dark Rye Bread
A delicious recipe prepared by
nadra
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Nutrition Facts
| Serving Size | 1cm slice | ||
|---|---|---|---|
| Number of Servings | 17 | ||
| Amount Per Serving | |||
| Calories | 174 | ||
| Calories from Fat | 130 | ||
| % Daily Value* | |||
| Total Fat | 14.7 g | 23 % | |
| Saturated Fat | 1.4 g | 7 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 3 g | ||
| Monounsaturated Fat | 4 g | ||
| Cholesterol | 65 mg | 22 % | |
| Sodium | 170 mg | 7 % | |
| Potassium | 75 mg | 2 % | |
| Total Carbohydrate | 7 g | 2 % | |
| Dietary Fiber | 5 g | 20 % | |
| Sugars | < 1 g | ||
| Other Carbs | 0 g | ||
| Protein | 7.1 g | 14 % | |
| Vitamin A | 1 % | ||
| Vitamin C | 0 % | ||
| Calcium | 6 % | ||
| Iron | 6 % | ||
| Vitamin D | 1 % | ||
| Vitamin E | 17 % | ||
| Vitamin K | 0 % | ||
| Thiamin | 1 % | ||
| Riboflavin | 5 % | ||
| Niacin | 0 % | ||
| Vitamin B6 | 1 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 3 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 2 % | ||
| Phosphorus | 3 % | ||
| Iodine | 0 % | ||
| Magnesium | 10 % | ||
| Zinc | 1 % | ||
| Selenium | 7 % | ||
| Copper | 0 % | ||
| Manganese | 1 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 8 servings of Almond Meal-Flour
- 6 servings of Organic Flax Seed Meal
- 4 servings of Himalayan Crystal Salt
- 1 serving of BAKING SODA
- 1.5 servings of Leavening agents, cream of tartar (1 tsp)
- 6 servings of Egg, whole, raw, fresh (1 medium)
- 4 servings of Extra Virgin Olive Oil
- 2 servings of Miracle Fiber - Inulin
- 2 servings of Spices, caraway seed (1 tbsp)
Recipe Description
super easy fast and yummy bread, interpreted from elanaspantry.com recipe:
Gluten Free Dark "Rye" Bread
2 cups blanched almond flour
1.5 cups flax meal
1 teaspoon himalayan salt
1 teaspoon baking soda
1.5 teaspoon cream of tartar
6 eggs
4 tablespoons olive oil
.5 cup water
4 teaspoons inulin
2 tablespoons caraway seeds
1. In a large bowl almond flour, flax, salt, baking soda and cream of tartar
2. In a smaller bowl combine eggs, oil, water and agave
3. Stir wet ingredients into dry, then mix in caraway seeds
4. Allow batter to sit 1-2 minutes to thicken
5. Grease a 6.5" x 4" loaf pan and pour/scoop batter in
6. Bake at 350°F / 175°C for 30-35 minutes
7. Cool and serve
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