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loaf on cooling rack with a few slices

Nuts and seeds bread

An easy to make grain free bread chock-full of nuts and seeds.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, lunch
Calories: 327
Ingredients Equipment Method Notes

Ingredients
  

  • 100 gr raw almonds (or sub other nuts like walnuts or pecans) (or approx. ½ cup (using a scale is more accurate though))
  • 100 gr raw hazelnuts (or sub other nuts like walnuts or pecans) (or approx. ½ cup (using a scale is more accurate though))
  • 100 gr flax seeds (or approx. ½ cup (using a scale is more accurate though))
  • 100 gr sunflower seeds (or sub other seeds)(or approx. ½ cup (using a scale is more accurate though))
  • 100 gr chia seeds (or approx. ½ cup (using a scale is more accurate though))
  • 100 gr pumpkin seeds (or sub other seeds)(or approx. ½ cup (using a scale is more accurate though))
  • 1 tsp sea salt
  • 3 tbsp coconut oil (melted)
  • 4 organic free range eggs (or sub flaxseed egg*) (or sub store bought vegan egg replacement)
Optional add-ins:
  • 2 tbsp maple syrup (only if you want this bread to be sweet)
  • 1 handful dark chocolate chips
  • 1 handful dried cranberries (or other dried fruit)

Equipment

  • 9x5 inch loaf pan
  • food processor or high speed blender

Method
 

  1. Start by making the flax seed egg (see Notes). Add ½ of the chia seeds and 10 tbsp (½ cup) of water. Skip this step if you are using eggs.
  2. Preheat oven to 350F/175C.
  3. Line a 9x5 inch loaf pan with parchment paper and lightly grease with coconut oil (spray or use a brush)
  4. Take ¼ of all nuts (so almonds and hazelnuts) and pulse in a food processor/ high speed blender until you have a coarse meal. This way the bread stays together better.
  5. Mix all ingredients. Stir well until the batter is combined.
  6. Press the batter into the lined loaf pan. Compact well.
  7. Bake the bread for 45 minutes. Now remove the bread from the loaf pan (including the parchment paper) and transfer to a baking tray. Bake for another 15-20 minutes.
  8. Let the bread cool completely before slicing. If not, the bread will likely crumble.

Notes

  • flegg/flax seed egg: 1 batch = 1 tbsp of flaxseed meal mixed with 3 tbsp of hot water left for 15 minutes to thicken. 1 batch = 1 egg
Note: When using flaxseed eggs your bread will be drier and crumblier than using eggs.
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.