Have You Tried Nut and Seed Bread Yet?
If no one has introduced to a delicious nut and seed bread, allow me the pleasure.
This bread is a staple in our kitchen and makes for an easy, high protein and fiber-filled breakfast or snack. We use it for quick lunches or to go alongside a variety of soups and salads for healthy and delicious dinners.
I can’t emphasize enough how much I love (and probably overeat) this bread!
We make a double batch of this bread every 2 weeks and keep it sliced in the freezer. It’s my go-to for snacks, quick breakfasts and lunches, or an easy add-on for dinner.
This recipe is modified to be grain-free from the Nourishing Meals Cookbook by Alissa Segersten and Tom Malterre. I highly recommend their cookbook by the way! It’s full of delicious recipes and this is one that has really stuck around our house.
The original recipe has buckwheat and teff flour in it, and I’ve adapted it to use coconut and almond flour since we often cook without grains in our house.
I also do most of my baking with avocado oil, so I use that in this recipe as well.
Since my focus is on gut health, I eliminate the maple syrup to further reduce the sugar content when I make this recipe. Most people with gut health challenges will reduce their high-glycemic sugar sources in order to promote healing in the gut. However, this is such a small amount that I’ve put it in the recipe as optional.
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Delicious Nut and seed bread
Ingredients
Dry Ingredients
- 1 cup Raw pumpkin seeds finely ground
- 1 cup Raw sunflower seeds finely ground
- 1 cup Coconut flour and extra as needed to decrease stickiness
- 1 cup Almond meal or flour
- ½ cup Arrowroot powder
- 1 teaspoon Sea salt
- 1 ½ teaspoons Baking soda
Wet Ingredients
- ¼ cup Whole psyllium husk
- ¼ cup Ground chia seeds
- 2 cups Water
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Avocado oil
- Optional: 1-2 Tablespoons maple syrup
Instructions
- Preheat oven to 375 degrees.
- Oil a bread pan with avocado oil and set aside.
- Grind sunflower and pumpkin seeds in the food processor until finely ground. Mix seeds with almond meal, coconut flour, arrowroot powder, baking soda, and salt until well combined.
- In a separate bowl combine psyllium husk, ground chia seeds, and water and let stand 1 minute to thicken (don't let it stand longer as it will get too thick).
- Add in apple cider vinegar, oil, and maple syrup (if desired).
- Flour a cutting board with coconut flour. Combine wet ingredients with dry and mix with a spoon and then knead with your hands. Turn the dough onto a cutting board floured with coconut flour, and mix until combined well.
- Add more coconut flour as needed until dough is not too sticky and then mold into the bread pan.
- Bake for 65-70 minutes (I always do 70, but every oven is different). Let cool in the bread pan for 10 minutes and then take out and place on a rack to cool the rest of the way.
- Slice and eat or freeze. Will last in the refrigerator approximately 3-5 days, and in the freezer for up to 6 months, but ours never lasts that long!
- Eat as is or toast it and top with your favorite nut butter, avocado and sea salt, organic butter or ghee, hummus, or any other spreads or toppings you desire. Enjoy!
