Nut and Seed Bread
Makes: two loaves
Equipment
- 2 loaf pan
Ingredients
- 1 ⅔ cup combination of walnuts macadamia nuts, almonds, or cashews
- 6 tbsp sunflower seeds plus more for sprinkling on top of the loaf
- 6 tbsp pumpkin seeds plus more for the 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!
Notes
This bread can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Calories: 477kcalCarbohydrates: 13gProtein: 18gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 164mgSodium: 639mgPotassium: 212mgFiber: 5gSugar: 4gVitamin A: 283IUVitamin C: 0.4mgCalcium: 101mgIron: 4mg
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