This almond flour + chia seed bread recipe is based off of the Super Seed Paleo Bread Baguette Recipe, that is made with a mix of ground up Paleo seeds, and is nut-free. But for those who enjoy baking with almond flour and ground chia (or ground flax) I created this simple, yet satisfying starch-free, low carb, Paleo bread recipe. I recommend baking it in baguette form, for best results!
For a Nut-Free Version of this bread, check out my other recipe here!
Almond Chia Bread Baguette
- 1 1/2 cups ground chia seeds
- 3/4 cup almond flour
- 4 eggs
- 3 Tablespoons olive oil or avocado oil, or melted coconut oil
- 2 Tablespoons honey swap out, or omit for low carb
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar can be omitted
- 2 teaspoons apple cider vinegar
- 2 pinches sea salt
- 2 Tablespoons minced rosemary, or other herbs
mixed seeds: sunflower
seeds, pumpkin seeds, or poppy seeds.
Preheat oven to 350*F.
Grind chia seeds in a spice grinder or coffee grinder, then measure out 1 + ½ cups of chia seed meal.
Mix all ingredients together in a mixing bowl. Let mixture sit for 5 minutes until it thickens up.
Line a baking sheet with parchment paper.
Spread out the additional seeds for the coating on the parchment paper. Take the sticky dough mixture and spread it out to form 3 baguettes, rolling them in seeds as you go.
Bake for 26 to 32 minutes at 350*F, until lightly golden, and inside is fully baked. (I bake it for 28 minutes in my oven.)
Let cool 10 minutes before slicing.
These baguettes freeze great whole or pre-sliced.
I like to use ground white chia seeds for a lighter colored bread, but either type of dark or light chia seeds will work.
- ESTIMATED NUTRITION DATA:
- Servings: 16
- Calories: 121
- Fat: 10 grams
- Carbs: 2 net carbs
- Protein 5 grams
(based on lowest carb version, omitting honey. and without the added 1/2 cup seeds for coating)