Almond Bread with Onion Seeds

Bread without gluten, grains, or starch – there is such a thing. If it sounds too good to be true - try it for yourself and see. The inspiration for this recipe came from the Yemeni butter bread, Kubana, which has onion seeds. The onion seeds add an interesting aroma and flavor to the almond flour. You can find onion seeds in Indian and Middle Eastern shops or online. You may choose to replace the onion seeds with 2 tablespoons of ground flax seeds or sesame seeds, or omit them completely – the recipe will still work. I love to toast a slice of this bread and top it with either butter and salt or butter or Samna with honey. For longer shelf life - keep in the fridge.

Preparation time: 10 minute
Baking time: 1 hour


3 cups almond flour
3 eggs
¼ cup water
2 tbsp olive oil
2 tbsp onion seeds
1 tsp baking powder
½ tsp salt


Preheat oven to 300F/150C

Mix dry ingredients together. 

In a separate dish mix wet ingredient together.

Add wet ingredients to dry ingredients and mix together.

Place batter in a well greased loaf pan. Use a fork to spread it evenly.

Bake for one hour.