Seed and Nut Bread | Gluten-free | Paleo

Seed and Nut Bread | Gluten-free | Paleo

The ultimate Paleo bread recipe! Richer in taste, texture, and health benefits than traditional bread, this low carb high protein nut and seed bread is gluten-free, easy to make, packed with nutrients and delicious!

When I first ran into this recipe I was skeptical! I couldn’t believe that just a mix of nuts and seeds with some water and coconut oil could make a loaf of bread, nor anything remotely tasty. But, as you guys have learnt about me, I am an experimenter, in many things in my life and the kitchen is certainly one of those area I like to play the most.

This bread is made with no flour. You’re probably asking yourself how the heck this bread holds itself together then. Nice observation, and the answer is ground psyllium husks.

Psyllium husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. Psyllium husks contain both soluble and insoluble fiber. The soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the colon free of toxins. the idea here is to use psyllium to bind all these lovely ingredients together without resorting to flour.

You will need to make this bread 5 to 6 ahead or, even better, overnight. But that’s all the effort it takes. For the rest, it’s very simple and requires no cooking skills.

135 g sunflower seeds
80 g flaxseeds
65 g almonds (or other nuts)
120 g rolled gluten-free oats
30 g oat bran
3 tbsp ground psyllium husks
3 tbsp coconut oil, melted
380 ml water
1 tsp salt
2 tbsp chia seeds
1 tbsp agave or maple syrup

In a large bowl combine the sunflower seeds


chia seeds, almonds

rolled oats, oat bran and psyllium husks

Stir all dry ingredients together

In a separate bowl whisk warm water, melted coconut oil and sweetener

Pour wet ingredient into dry one and whisk together until everything is soaked and dough comes together. Add more water if needed. Pour mixture into breadloaf, levelling it out.

Let it stand on your kitchen counter for 5-6 hours or overnight. To ensure dough it ready it should retain its shape even when pulling side of paper.

Bake in pre-heated oven at 180 for about 30 min
Let your bread cool down completely on a wire-rack before slicing it up.

This makes a heavy and dense bread. I love to have it for breakfast with a thin layer of fig jam!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.