Apple Walnut Bread
This moist apple walnut bread is completely flourless, with only about 5 g of carbs per slice. Ground almonds, crunchy walnuts and unsweetened apple sauce give it a rich, rounded flavour that works just as well with your afternoon coffee as it does for a quick breakfast. Want even fewer carbs? Simply leave out the apple sauce or swap it for grated courgette, carrot or pumpkin. The recipe is adapted from the book "Wheat Belly" by Dr. William Davis.
Ingredients
- 200 g ground almonds
- 130 g walnuts, chopped
- 2 tbsp flaxseed, ground
- 1 tbsp cinnamon, ground
- 2 tsp baking powder
- 0.5 tsp sea salt
- 2 eggs, large
- 300 g apple sauce, unsweetened
- 125 ml walnut oil or coconut oil
- 4 tbsp coconut milk or yogurt, plus a little more if needed
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 12 Servings |
|---|---|---|
| Calories | 280 kcal | 3,360 kcal |
| Carbohydrates | 5 g | 60 g |
| Protein | 7 g | 84 g |
| Fat | 24 g | 288 g |
| Fibre | 3 g | 36 g |
| of which sugar | 3 g | 36 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 165C (fan 145C) and line a loaf tin with baking paper.
- In a large bowl, mix together the ground almonds, chopped walnuts, flaxseed, cinnamon, baking powder and sea salt until well combined.
- In a second bowl, whisk the eggs, apple sauce, oil and coconut milk (or yogurt) together thoroughly.
- Add the wet ingredients to the dry mixture and stir until you have a smooth, even batter. If it feels too dry, add a splash more coconut milk.
- Spoon the batter into the prepared loaf tin and bake for 45 to 55 minutes. The bread is ready when a skewer inserted into the centre comes out clean.
- Let the bread cool in the tin for about 20 minutes, then turn it out and leave to cool completely.
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Nutrition facts per serving (estimate)
| Calories | 280 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 7 g |
| Fat | 24 g |
| Fibre | 3 g |
| of which sugar | 3 g |
Frequently asked questions
How many carbs are in a slice of apple walnut bread?
Made with apple sauce, one slice has about 5 g of carbs. Leave out the apple sauce and it's even lower. These figures are estimates.
Can I replace the apple sauce with something else?
Yes. Grated courgette, carrot or pumpkin all work well as a swap and bring the carb count down even further.
Is this apple walnut bread gluten-free?
Yes, the bread contains no grains, so it's gluten-free as long as all the ingredients you use are certified gluten-free.
How long does the bread keep?
Well wrapped or stored in an airtight container, the bread keeps in the fridge for around 4 to 5 days.
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