Nut and Seed Bread

Beth Bollinger of Nest Wellness

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 as you would traditional bread and make sandwiches, top with nut butter, this strawberry rhubarb chia jam or this strawberry chia jam.

Makes: two loaves

4.95 from 19 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Course Bread And Crackers

Servings slices

Calories 237 kcal

Equipment

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!

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: 237kcalCarbohydrates: 6gProtein: 10gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 82mgSodium: 328mgPotassium: 107mgFiber: 2gSugar: 2gVitamin A: 142IUVitamin C: 0.2mgCalcium: 53mgIron: 2mg

Keyword easy grain free crust, gluten free, keto bread, low carb bread, nut and seed bread

Tried this recipe?Let us know how it was!