Paleo seed and nut protein bread

Paleo, Gluten Free, Dairy Free, Vegetarian, Soy Free

4 Servings, 1 Calories/Serving

70 Minutes

Inspired by the recipe for “Adventure Bread” in the book Josey Baker Bread, this nut and seed loaf is completely grain free. You can store it in a tightly sealed container for up to 5 days, or even slice and freeze it. We like it best cut into thin slices. toasted and spread with almond butter.

Ingredients

  • 1 cup sprouted sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup flax seeds
  • ½ cup hazelnuts
  • 1 cup almond flour
  • ¼ cups psyllium seed husks
  • 2 tablespoons chia seeds
  • 2 teaspoons kosher salt
  • ¼ cup olive oil
  • 2 cups coconut water

Instructions

1

Toast the seeds

Heat the oven to 350°F.
On a sheet pan, spread the sunflower and pumpkin seeds in an even layer. Toast in the oven until golden brown and fragrant, 10 to 12 minutes.

2

Make the dough

  • Line a loaf pan with parchment paper.
In a large mixing bowl, combine the toasted seeds with the flax seeds, hazelnuts, almond flour, psyllium seed husks, chia seeds, and salt. Stir to combine.
Add the oil and coconut water and, with your hands, mix until well combined. Scoop the dough into the loaf pan and smooth out the top. Refrigerate overnight.

3

Bake the bread

Heat the oven to 400°F.
The next day, let the dough come to room temperature. Place the loaf pan on the middle rack in the hot oven and bake for 20 minutes.

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