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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
Course Breakfast, lunch
Servings 12 slices
Calories 327 kcal

Equipment

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

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)

Instructions
 

  • 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.
  • Preheat oven to 350F/175C.
  • Line a 9x5 inch loaf pan with parchment paper and lightly grease with coconut oil (spray or use a brush)
  • 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.
  • Mix all ingredients. Stir well until the batter is combined.
  • Press the batter into the lined loaf pan. Compact well.
  • 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.
  • 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.