This recipe is modified from the Nourishing Meals Cookbook by Alissa Sergersten and Tom Malterre. We make a double recipe of this bread every 2 weeks and keep it sliced in the freezer. It is my go-to for snacks, quick breakfast or lunch, or an easy add on for dinner.
Nut and seed bread
- 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
- 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
- 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, ground chia and water and let stand 1-2 minutes (no longer than 2 minutes as it will get too thick. Add in apple cider vinegar, oil, and maple syrup (if desired).
- Combine wet ingredients with dry and mix with spoon and then with hands, turn onto a cutting board floured with coconut flour, and mix until combined well. Add more coconut flour as needed until not too sticky and then mold into bread pan. Bake for 65-70 minutes. Let cool in bread pan for 10 minutes and then take out and place on a cooling rack. Slice and eat or freeze. Will last in the fridge approximately 3-5 days, but in the freezer for 3-6 months.
- I prefer mine toasted with nut butter, avocado and Herbamare, organic butter or ghee, hummus or any other spreads or toppings you desire. Enjoy!