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.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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