The Best Paleo Nut and Seed Bread

October 8, 2021

Love eating paleo, but miss eating bread? No problem, I’ve got you! This Paleo Nut and Seed Bread is truly the *best*, and I stand behind it so strongly that I put it in the name! It’s nutty, it’s seedy, and it’s perfect for achieving all of your toasty paleo dreams!

I love bread, but let’s be honest, sometimes bread doesn’t love me back. Gluten can be harsh on my digestive system, and I know I’m not alone in that. According to Cleveland Clinic, approximately 6-7% of Americans are diagnosed as gluten-intolerant, and the numbers are steadily rising.

Now, I could get into why that is (the rise of GMOs, etc.) but that’s beyond the point of this post. Instead, I want to focus on the fact that this delicious bread is not only tasty, but gluten-free and paleo friendly. Plus, it’s full of fiber, and protein from the nuts, so you can feel good while eating it, too. It’s the complete package!

What is Paleo-Friendly Bread?

Before we jump into the recipe, let’s chat about paleo. Now, if you’ve followed me for a while, then you probably know that I don’t personally ascribe to any one diet. I am a firm believer in eating intuitively, which means eating without restrictions (aside from allergies, of course). For me, that means eating a whole-foods, plant-rich diet, with organic meats, grass-fed butter, and minimal gluten and dairy (for the sake of my digestion).

Because of this, I love creating recipes that align with the Paleo lifestyle, because they’re naturally gluten and dairy free! The paleo lifestyle focuses on a rich diet of “real” foods, and focuses on eliminating grains, legumes, dairy, processed foods, seed oils, and sugar! Basically, all of the foods that, in excess, can do more harm than good.

A big thing for me is not demonizing any food, so while paleo may seem restrictive, keep in mind that we aren’t saying these foods are awful and should never be consumed. Rather, it’s more of a guideline of what should be and shouldn’t be eaten – **MOST** of the time!

What You Need to Make This Paleo Nut and Seed Bread

  • Almond Flour: Almond flour is one of my favorite gluten-free (and paleo-friendly) flours to work with, and in this recipe, it makes for the perfect bread! *I recommend using UNBLANCHED almond flour. Unblanched almond flour has the skin of the almonds still intact, and is more nutritious. That’s what gives this bread the dark color! That said, you absolutely can use blanched almond flour. Just note that your bread will be lighter in color.
  • Coconut Flour: The combination of almond flour and coconut flour is unrivaled, and gives the perfect texture to this bread.
  • Baking Soda: A pinch of baking soda will help this bread rise!
  • Salt: And, of course, you need a little sea salt. 
  • Eggs: This recipe calls for 6 eggs, which, I know, is a lot. However, since we aren’t using all-purpose flour, or a gluten-free flour blend that’s fortified with yeast (and binders like xanthin gum), we need the eggs to keep this bread fluffy and together.
  • Olive Oil: I love olive oil because it’s heart healthy, and full of good fats. You could also use avocado oil here.
  • Apple Cider Vinegar: You do need apple cider vinegar in this recipe. Any other vinegar will not work the same, so please save yourself the trouble of a failed recipe and use apple cider vinegar.
  • Honey: Honey adds the perfect amount of sweetness to this bread, without making it overly-sweet.
  • Seeds: In this recipe, we’ll be using a combination of flax seeds, pepitas (aka pumpkin seeds!), sunflower seeds, and chia seeds.

 

How to Make This Paleo Nut and Seed Bread

  1. Start by preheating your oven to 325 F and line a 9×5 loaf pan with parchment paper. I recommend spraying the inside first so the paper sticks to the pan, and so the bread lifts out easier.
  2. In a high speed blender, blend together the almond flour, coconut flour, baking soda, and salt, for about for 10 seconds to so to combine.
  3. Add the eggs, olive oil, apple cider vinegar, and honey to the blender, and blend on a low setting until everything is incorporated well. You might need to remove the top and scrape down the sides of the blender to make sure everything is fully incorporated.
  4. Remove your blender from the base and add in the flax seeds, pepitas, sunflower seeds and chia seeds. Use a spatula to fold the nuts into the blender. Put the cover back on top, and blend for about 20-30 seconds, just to break down SOME of the seeds. We don’t want our seeds fully pulverized, just broken down and softened a bit.
  5. Transfer the batter to the loaf pan, using a spatula to make sure it’s evenly spread across the pan. Once done, go ahead and top your bread with a generous amount of extra seeds (I love flax seeds and pepitas for this!)
  6. Bake your bread for about 38-41 minutes or until a toothpick comes out clean. Check your loaf at the 30-ish minute mark, and if you notice the seeds on top getting too brown, use some aluminum foil to make a “tent” over your bread, and leave it on for the remaining cook time.
  7. Once done, remove your bread from the oven and let it cool for 20-25 minutes.
  8. When it’s cool, slice, and enjoy!

How to Store Your Paleo Nut and Seed Bread

I recommend pre-slicing your bread ahead of time, so you always have sliced bread ready for your toaster! If storing in a ziplock bag or airtight container on the counter, this bread will stay good for about 3-5 days.

If put in the fridge, it will stay good for about 7-10 days.

Finally, the storage method that I personally recommend is freezing it. When frozen, bread retains its moisture and keeps fresh for way longer! This bread stays good in the freezer for several months, so if you’re looking to stock your freezer and prep, this is a great recipe to make!

How to Enjoy Your Paleo Nut and Seed Bread

There are so many delicious ways to enjoy this bread, but here are a few of my favorite ways!

  • Go the good ole’ butter toast route and spread some grass-fed butter (or vegan butter) across your toasted bread, and add a sprinkle of flaky Maldon salt on top!
  • Make a sweet and salty dream by layering on whipped ricotta cheese and your favorite fruit jam.
  • Feeling festive this Fall season? Make my homemade pumpkin butter, as seen on my Instagram!
  • Play around with your favorite nut butters, fruits, honey, and chopped nuts!

If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx

The Best Paleo Nut & Seed Bread

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 slices
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Love eating paleo, but miss eating bread? No problem, I've got you! This Paleo Nut and Seed Bread is truly the *best*, and I stand behind it so strongly that I put it in the name! It's nutty, it's seedy, and it's perfect for achieving all of your toasty paleo dreams!

Ingredients

  • 2 1/2 Cups Almond Flour unblanched
  • 1/4 Cup Coconut Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 6 Eggs
  • 1/3 Cup + 1 Tablespoon Olive Oil
  • 2 Teaspoons Apple Cider Vinegar
  • 2 Tablespoons Honey
  • 1/4 Cup Flaxseeds
  • 1/3 Cup Pepitas
  • 1/3 Cup Sunflower Seeds
  • 1 Tablespoon Chia Seeds

Instructions

  • Start by preheating your oven to 325 F and line a 9×5 loaf pan with parchment paper. I recommend spraying the inside first so the paper sticks to the pan, and so the bread lifts out easier.
  • In a high speed blender, blend together the almond flour, coconut flour, baking soda, and salt, for about for 10 seconds to so to combine.
  • Add the eggs, olive oil, apple cider vinegar, and honey to the blender, and blend on a low setting until everything is incorporated well. You might need to remove the top and scrape down the sides of the blender to make sure everything is fully incorporated.
  • Remove your blender from the base and add in the flax seeds, pepitas, sunflower seeds and chia seeds. Use a spatula to fold the nuts into the blender. Put the cover back on top, and blend for about 20-30 seconds, just to break down SOME of the seeds. We don’t want our seeds fully pulverized, just broken down and softened a bit.
  • Transfer the batter to the loaf pan, using a spatula to make sure it’s evenly spread across the pan. Once done, go ahead and top your bread with a generous amount of extra seeds (I love flax seeds and pepitas for this!)
  • Bake your bread for about 38-41 minutes or until a toothpick comes out clean. Check your loaf at the 30-ish minute mark, and if you notice the seeds on top getting too brown, use some aluminum foil to make a “tent” over your bread, and leave it on for the remaining cook time.
  • Once done, remove your bread from the oven and let it cool for 20-25 minutes. DO NOT SLICE UNTIL IT'S COOL!
  • Slice and enjoy!

Notes

*I recommend using UNBLANCHED almond flour. Unblanched almond flour has the skin of the almonds still intact, and is more nutritious. That's what gives this bread the dark color! That said, you absolutely can use blanched almond flour. Just note that your bread will be lighter in color.

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