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Nut and Seed Paleo Bread


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free

Description

This paleo bread is soft, nutty and great for sandwiches.  Wholesome, low carb, and freezable. Make a loaf in under an hour to enjoy anytime!


Ingredients

Scale

Wet Ingredients

  • 5 large eggs (see notes)
  • 1/3 cup olive oil (see notes)
  • 1 tsp white or apple cider vinegar

Dry Ingredients

  • 1 1/3 to 1 1/2 cups blanched almond flour (145 g)
  • 1/2 tsp kosher salt
  • dash of black pepper
  • 1 tsp spice(s) of choice – OPTIONAL (garlic, rosemary, Italian, etc.)
  • 1  tsp poppy seeds, plus extra for topping
  • 3 tbsp tapioca flour/starch
  • 1/2 tsp baking soda
  • 1/4 cup flaxseed meal or ground chia seed

For Topping

  • Pumpkin seeds
  • hemp seeds
  • poppy seeds

Instructions

  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
  2. In a small bowl, whisk eggs, oil, and vinegar.
  3. In a large bowl, add the dry ingredients and whisk to combine. Add the wet ingredients to dry ingredients and mix thoroughly.
  4. Pour batter into prepared loaf pan and top with pumpkin, hemp, and/or poppy seeds.
  5. Bake covered with foil for 20 minutes, then uncover and continue to bake for additional 15-20 minutes or until golden and knife inserted into center of loaf comes out clean.
  6. Remove from oven and let bread cool in pan for 10 minutes before turning out onto cooling rack.
  7. Slice if desired, then wrap the loaf in foil or plastic wrap and store in airtight container. Keeps well in fridge for up to 7 days or freeze for up to 3 months.

Notes

  • For extra fluffy bread, use 6 eggs and 4 tbsp tapioca starch.
  • Neutral flavor oil works best. i.e olive oil, naturally refined coconut oil, or avocado oil
  • Category: bread
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice

Keywords: paleo bread, sandwich bread, gluten free, grain free, low carb