Paleo Sourdough Turmeric Sunflower Bread
Elevate your baked goods game with this vibrant and nutrient-packed Paleo Sourdough Turmeric Sunflower Bread—a gluten-free, grain-free loaf that marries wholesome ingredients with bold flavors. Made with a base of almond and coconut flours and a touch of arrowroot starch, this bread achieves a light yet hearty texture perfect for paleo diets. The addition of ground turmeric not only imparts a stunning golden hue but also brings its anti-inflammatory health benefits to the table, while crunchy sunflower seeds add delightful texture and nutty undertones. Leavened with a tangy paleo sourdough starter and a hint of raw apple cider vinegar, this bread boasts a mild, savory depth that pairs beautifully with everything from avocado to almond butter. Ready in just an hour, it's an easy, healthy way to enjoy sourdough bread without compromising on your dietary preferences!
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Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Arrowroot starch
- 0.5 cup Paleo sourdough starter
- 4 large Eggs
- 0.25 cup Coconut oil, melted
- 2 teaspoons Raw apple cider vinegar
- 1 teaspoon Ground turmeric
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 0.5 cup Sunflower seeds
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, whisk together the almond flour, coconut flour, arrowroot starch, turmeric, baking soda, and sea salt.
Step 3
In a separate bowl, beat the eggs and mix in the melted coconut oil, apple cider vinegar, and Paleo sourdough starter until well combined.
Step 4
Gradually pour the wet ingredients into the dry ingredients, stirring until a thick, uniform batter forms.
Step 5
Fold in the sunflower seeds, reserving a tablespoon to sprinkle on top of the loaf.
Step 6
Transfer the batter into the prepared loaf pan and spread it evenly using a spatula.
Step 7
Sprinkle the reserved sunflower seeds on top of the batter for garnish.
Step 8
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into 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
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition Facts
| Serving size | (820.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3046.6 |
| Total Fat 216.4g | 0% |
| Saturated Fat 70.3g | 0% |
| Polyunsaturated Fat 23.7g | |
| Cholesterol 744mg | 0% |
| Sodium 2749.6mg | 0% |
| Total Carbohydrate 221.3g | 0% |
| Dietary Fiber 48.0g | 0% |
| Total Sugars 13.4g | |
| Protein 90.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 647.6mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 1219.4mg | 0% |
Source of Calories