If you are avoiding gluten as well as grains due to Celiac disease, a gluten sensitivity or the Paleo diet, you can still have freshly baked bread made out of seeds and nuts. Almond flour makes a gluten-free base for this crunchy bread recipe that is also grain-free.
Seed and Nut Bread Recipe
This bread can be used for sandwiches, toasted or eaten plain. It makes one 7-1/2 by 3-1/2-inch loaf of bread.
- 1-1/2 cups almond flour
- 3/4 cup arrowroot powder
- 1/4 cup golden flaxseed meal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 eggs
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- 1/4 cup pecans, coarsely chopped
- 1/4 cup hazelnuts, coarsely chopped
- 1/2 cup pistachios, coarsely chopped
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- Combine the almond flour, arrowroot powder, flaxseed meal, salt and baking soda in a bowl and set aside.
- Beat the eggs in a separate bowl until frothy.
- Add the honey and apple cider vinegar to the eggs.
- Mix the wet ingredients into the dry and combine well.
- Fold in the seeds and nuts.
- Pour the batter into a bread pan and set in an oven heated to 350 degrees.
- Bake for 30 to 35 minutes or until golden brown on top and set in the center.
- Allow to cool before removing from the pan.
Substitute out any of the nuts and seeds for others as your tastes dictate. Alternatively, you can also fold in dried fruit such as cranberries, raisins or cherries in place of the seeds to make a fruit and nut bread.
Tapioca starch can be used in place of arrowroot. It has a lighter taste that lets the nut flavors stand out more. Neither tapioca nor arrowroot require any binders such as xanthan gum to help hold them together.
Give Nut and Seed Bread a Try
If you are cutting out gluten and/or grains from your diet, consider giving nut and seed bread a try. This crunchy and flavorful bread not only makes a great substitute for standard, gluten-based breads; it tastes great on its own as well.