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Fruit and Seed Snack Bread

by August 31, 2017

A vegan and gluten-free snack bread loaded with dried fruit and seeds! Each slice has over 5 grams of fiber and packs great for school, the gym, or a trip around the world.

Eating Style:

Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

10

Ingredients

  • 3/4 cup chickpea flour
  • 1/2 cup brown rice flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon gluten-free baking soda
  • 1/4 teaspoon Himalayan rock salt
  • 3/4 cup + 2 tablespoon water
  • 1/4 cup unsweetened apple sauce
  • 2 tablespoon unpasteurized honey or brown rice syrup (to keep vegan)
  • 1 tablespoon extra virgin coconut oil, melted
  • 1 cup mixture of dried cherries, cranberries, dates, figs, raisins, and apricots
  • 1/2 cup mixture of sunflower seeds, pepita seeds and hemp seeds

Instructions

  1. Preheat oven to 375F and line an 8 x 4-inch loaf pan with parchment paper across both sides for easy lifting.
  2. Combine dry ingredients in a medium sized bowl. Add wet. The consistency should be similar to a muffin.
  3. Add dried fruit and seeds.
  4. Pour mixture into prepared pan.
  5. Bake for 35-40 minutes until sides begin to brown and the top will be cracked and toothpick inserted comes out clean.
  6. Remove from the oven, lift from the pan and place on a cooling rack for 20 minutes before cutting with a sharp knife.

Nutrition Information Per Serving

Calories:

180

Calories from Fat:

45

Total Fat:

5 g

Saturated Fat:

1.7 g

Sodium:

122 mg

Carbs:

30.4 g

Dietary Fiber:

5.1 g

Net Carbs:

25.3 g

Sugars:

13.2 g

Protein:

5.5 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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