This nut and seed bread is a hearty and wholesome bread guaranteed not to spike your blood sugar. Chock full of nuts and seeds it is loaded with protein, healthy fats and fiber which make it blood-sugar friendly. Use this flourless bread as you would traditional bread and make sandwiches, top with nut butter, this strawberry rhubarb chia jam or this strawberry chia jam.
It can be hard to find bread that doesn’t spike your blood sugar. Traditional store bought bread made with white flour is definitely not a good option. This yeast-free, gluten free, refined sugar free bread will be your new go-to bread.
Looking for more bread-like recipes? Try this Paleo Flatbread, this Keto Flaxseed Bread, or these Cornbread Biscuits.
Why You’ll Love This Nut and Seed Bread
- No proofing or rising required
- Pantry staples ingredients
- Simple to prepare
- Hearty and loaded with protein, healthy fats and fiber
Ingredients To Make Nut and Seed Bread
- Combination of walnuts, macadamia nuts, almonds, or cashews.
- Sunflower seeds for the bread itself and more for sprinkling on top of the loaf.
- Pumpkin seeds for the bread itself and more for the top of the loaf.
- Chia seeds – Black or white will both work.
- Hemp hearts
- Almond meal or almond flour – You can use store bought or make your own using a high speed blender. Just make sure you don’t turn the almonds into almond butter.
- Baking soda
- Coconut flour
- Eggs – I used free range, organic eggs.
- Honey
- Apple cider vinegar
- Coconut oil melted – If you’d prefer not to have any coconut flavor choose a refined coconut oil as it will be flavorless.
- Sea salt
Equipment
How To Make This Nut and Seed Bread
- Preheat oven to 325℉.
- Grease two loaf pans and line the base with parchment paper, and then grease the paper.
- Mix the sunflower, pumpkin, chia, and hemp hearts in a large bowl. Stir in the nuts, almond meal, baking soda, and coconut flour
- In a separate bowl, mix the eggs, honey, apple cider vinegar, coconut oil, and salt. This mixture, when combined, will resemble a batter rather than a dough.
- Combine the batter and the nut mixture and mix thoroughly.
- Pour the batter into the prepared loaf tins and smooth out evenly with a spatula. Sprinkle the extra seeds on top.
- Bake for 45-50 minutes, or until golden and a toothpick inserted into the center is clean when removed. This test is necessary for this bread, as the loaf is much more dense than wheat bread and will not sound hollow when tapped.
- When done, remove from the oven and allow the bread to cool in the pans before turning out the loaves.
Storage
This nut and seed bread will last in the fridge for up to 5 days. You can also freeze it for up to 3 months. If you do decide to freeze it you can slice it and freeze the slices with parchment paper in between so you can easily grab a few slices when you need them.
Pro Tips
Here are a few things you can do to make sure your nut and seed bread works out every time.
- Soak the nuts and seeds and then dry them to improve their digestibility. You can soak them overnight and then place in the oven at 200 degrees for a few hours to dry them out. Or dry them in a food dehydrator if you have one.
- Buy unsalted, nuts and seeds and then add salt if you think the loaf needs it. Try to buy raw nuts and seeds if you can.
- If you don’t have any honey on hand you can also use maple syrup.
- Store leftover nuts and seeds in the fridge or freezer so they don’t get rancid.
FAQs
Is this seed bread healthy?
Yes, this seed bread is healthy as it is loaded with vitamins and minerals.
Can you make bread without flour?
There are different kinds of bread you can make and not all of them require flour. Note, however that this bread is not like soft and fluffy like a flour-based bread, it is much more dense.
Did you make this recipe? If you did, please tag me and share on Instagram!
Nut and Seed Bread
Beth Bollinger of Nest WellnessEquipment
Ingredients
- 1 ⅔ cup any combination of: walnuts macadamia nuts, almonds, and cashews
- 6 tbsp sunflower seeds plus more for sprinkling on top of the loaf
- 6 tbsp pumpkin seeds plus more for sprinkling on top of the loaf
- 2 tsp chia seeds
- 6 tbsp hemp hearts
- 2 cups almond meal or almond flour
- 2 tsp baking soda
- 4 tbsp coconut flour
- 12 eggs
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 8 tbsp coconut oil melted
- 2 tsp sea salt
Instructions
- Preheat oven to 325℉
- Grease two loaf pans and line the base with parchment paper, and then grease the paper
- Mix the sunflower, pumpkin, chia, and hemp hearts in a large bowl. Stir in the nuts, almond meal, baking soda, and coconut flour
- In a separate bowl, mix the eggs, honey, apple cider vinegar, coconut oil, and salt. This mixture, when combined, will resemble a batter rather than a dough
- Combine the batter and the nut mixture and mix thoroughly
- Pour the batter into the prepared loaf tins and smooth out evenly with a spatula. Sprinkle the extra seeds on top.
- Bake for 45-50 minutes, or until golden and a toothpick inserted into the center is clean when removed. This test is necessary for this bread, as the loaf is much more dense than wheat bread and will not sound hollow when tapped. When done, remove from the oven and allow the bread to cool in the pans before turning out the loaves.
- Enjoy with olive tapenade, homemade nut butter or as sandwich bread or toast!