Paleo Olive & Thyme Sourdough
Enjoy the artisan flavors of this *Paleo Olive & Thyme Sourdough*—a grain-free twist on traditional sourdough that's perfect for health-conscious bread lovers. Made with nutrient-dense almond and coconut flours, this recipe is infused with the earthy aroma of fresh thyme and the rich, tangy burst of Kalamata olives. Psyllium husk powder brings structure and a satisfyingly chewy texture, while a splash of apple cider vinegar adds a subtle tang, reminiscent of classic sourdough. Quick to prepare and baked to golden perfection, this loaf is a delightful addition to a paleo, gluten-free, or low-carb lifestyle. Whether served alongside a hearty soup, topped with avocado, or simply toasted with a drizzle of olive oil, this bread is a flavorful and wholesome treat you’ll want to bake again and again.
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Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 3 tablespoons Psyllium husk powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoons Fresh thyme, chopped
- 0.5 cup Kalamata olives, pitted and chopped
- 1 tablespoon Apple cider vinegar
- 4 large Eggs
- 0.25 cup Coconut oil, melted
- 1 cup Water
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking soda, and salt. Mix well.
Step 3
Stir in the chopped thyme and chopped olives to the dry ingredients.
Step 4
In a separate bowl, whisk together the apple cider vinegar, eggs, melted coconut oil, and water until well combined.
Step 5
Slowly add the wet ingredients to the dry ingredients, stirring until a dough forms.
Step 6
Knead the dough gently with your hands to ensure it's well mixed. The dough will be wet but manageable.
Step 7
Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
Step 8
Place the pan in the preheated oven and bake for about 60 minutes, or until the bread is firm and a skewer inserted in the center comes out clean.
Step 9
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Step 10
Serve the bread once cool and enjoy your Paleo Olive & Thyme Sourdough with your favorite spread or topping.
Nutrition Facts
| Serving size | (932.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2501.4 |
| Total Fat 207.2g | 0% |
| Saturated Fat 73.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 5877.0mg | 0% |
| Total Carbohydrate 116.6g | 0% |
| Dietary Fiber 75.5g | 0% |
| Total Sugars 12.8g | |
| Protein 79.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 693.3mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1013.5mg | 0% |
Source of Calories