Discover a revolutionary healthy bread recipe that’s perfect for those following keto, gluten-free, or grain-free diets. This nutrient-dense loaf combines the power of flaxseeds and psyllium husk with crunchy cashews, creating a hearty, fiber-rich bread that’s both satisfying and nutritious. Paired with fresh avocado salsa, it makes for a perfect breakfast or healthy snack option.
Ingredients
For the Bread:
- 250g (9 oz) flaxseeds
- 40g (1.4 oz) psyllium husk powder
- 100g (3.5 oz) cashews
- 10g (2 tsp) baking powder
- 1 tsp salt
- 1 tbsp ground coriander
- 350ml (1½ cups) water
- 2 tbsp vegetable oil, plus extra for greasing
For the Avocado Salsa:
- 2 ripe avocados
- ½ red onion, finely diced
- ½ bell pepper, finely diced
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
Step 1: Prepare the Ingredients
- Grind flaxseeds in a coffee grinder until fine
- Toast cashews lightly in a dry pan until fragrant
- Coarsely chop toasted cashews
Step 2: Make the Bread Dough
- Mix ground flaxseeds, psyllium husk, and baking powder
- Add salt and ground coriander
- Stir in chopped cashews
- Gradually add water while mixing
- Add vegetable oil and mix until well combined
- Let rest for 10 minutes to allow psyllium to absorb liquid
Step 3: Baking
- Preheat oven to 180°C (350°F)
- Grease a loaf pan with vegetable oil
- Transfer dough to pan and smooth top
- Sprinkle with extra cashews if desired
- Bake for 35-45 minutes until firm and golden
- Let cool completely before slicing
Step 4: Prepare Avocado Salsa
- Mash avocados in a bowl
- Add diced red onion and bell pepper
- Season with salt and pepper
- Drizzle with olive oil
- Mix gently to combine
Timing
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Bake Time: 40 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information
Per slice (12 slices per loaf):
- Calories: 245
- Protein: 9g
- Carbohydrates: 4g (net)
- Fiber: 12g
- Fat: 21g
- Omega-3 fatty acids: 3.5g
Tips and Tricks
- Grind flaxseeds just before use for maximum freshness
- Store flaxseed meal in the refrigerator to prevent rancidity
- Let bread cool completely before slicing to prevent crumbling
- Use a sharp serrated knife for clean slices
Variations and Substitutions
- Replace cashews with any other nuts (almonds, sunflower seeds)
- Add dried herbs like rosemary or thyme
- Include seeds like sesame or pumpkin for extra crunch
- Use different spices like cumin or caraway
FAQs
Q: How long does this bread last?
A: Up to 5 days in the refrigerator, 3 months in the freezer.
Q: Is this bread keto-friendly?
A: Yes, it’s very low in net carbs and keto-compatible.
Q: Can I skip the psyllium husk?
A: No, it’s essential for binding and texture.
Q: Why grind the flaxseeds?
A: Ground flaxseeds are better absorbed by the body.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator
- Slice before freezing for easy portions
- Toast slices before serving for best texture
- Make avocado salsa fresh when serving
- Wrap tightly in parchment paper and foil for freezing