Superfood Bread
Superfood Bread - Epicurean slices for low carb fans
Healthy, because
Even smarter
Nutritional values
Hazelnuts provide a good source of magnesium and phosphorus for strong bones and teeth. Phosphorus also helps the body build healthy cells. Flaxseeds are not only true fiber heroes. With their magnesium content, they also positively influence physical and mental performance and strengthen the nerves.
If you wish, you can also bake the bread with other nuts or flours, for example with almonds instead of hazelnuts or sunflower seed flour instead of almond flour.
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 148 mg | (4 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 6 Tbsps hazelnut kernels
- 2 ½ Tbsps walnut kernels
- 4 ozs Almond flour (or walnut flour)
- 5 Tbsps ground flaxseed
- 4 Tbsps Sunflower seed
- 3 Tbsps Hemp seeds
- 4 Tbsps psyllium husks
- 2 Tbsps Chia seeds
- 1 ½ tsps Sea salt
- 2 Tbsps Canola oil
- 1 Tbsp Maple syrup
Preparation steps
Coarsely chop the hazelnuts and walnuts and mix them with the other dry ingredients in a bowl. Mix oil and maple syrup with 10 ounces of warm water and add to the bowl as well. Mix everything well, cover lightly, and leave to swell for 2-3 hours.
Then pour the dough into a small baking bread pan (8 or 9 inches) lined with baking paper and press firmly. Or form a loaf from the bread dough and then place it on a baking sheet.
Brush with a little water and bake in a preheated oven at 200 °C / 400 °F for 30 minutes.
Carefully remove from the pan and bake on a baking sheet for another 20 minutes at 180 °C / 350 °F.
Remove from oven and let cool completely before slicing.
