Nutty Bread is a hearty, gluten-free-bread recipe packed full of nuts and seeds. It reminds me of one of my favorite breads that I used to eat often before going gluten-free in 1998, called muesli bread. Though this bread does not contain the high-glycemic dried fruit that a muesli bread would have in it.
We like to toast gluten-free Nutty Bread for breakfast, and serve it with my Homemade Goat Cheese and scrambled eggs. This gluten-free bread also works well along with a big salad at lunch. For a quick and easy dinner, it makes a great base for a sandwich stuffed with organic turkey, avocado, romaine, tomatoes, and mustard.
Nutty Bread
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¾ cup arrowroot powder
- ¼ cup golden flaxmeal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 large eggs, whisked
- 1 teaspoon apple cider vinegar
- ¼ cup walnuts, coarsely chopped
- ¼ cup hazelnuts, coarsely chopped
- ½ cup pistachios, coarsely chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup raw sesame seeds
Instructions
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
- In a large bowl, blend eggs for 3 minutes until frothy
- Stir vinegar into eggs
- Mix dry ingredients into wet, then add nuts and seeds
- Transfer batter into a well greased 7.5 x 3.5 inch magic line loaf pan
- Bake at 350°F for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
- Cool and serve
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
If you’re like us, you absolutely love the paleo diet, but may want to have an occasional slice of bread as not to feel deprived. That’s why I’m sharing some easy paleo bread recipes for you to enjoy!
amylilah says
Marian — I just had the same problem. I made the nutty bread last night, let it cool, then wrapped it up and put it in the fridge. When i cut it up this morning I saw bright green spots around the sunflower seeds. I ate it anyway…if anyone has any ideas about what this is, please let us know!
elana says
Amy,
Same thing over here –sunflower seeds turn bright green after I refrigerate the bread. We’re still eating it.
Have a lovely day,
Elana
Rachel, Michigan says
I’m no chemist, but it almost sounds like a chemical reaction… maybe some minerals reacting? Hmm. I am planning to make this soon, too.
steve howell says
Made this bread today and its amazing! thanks for posting the recipe.
Marian says
I finally got all the nuts and seeds and made this bread! Fantastic! My DIL who has celiac liked it too. I’m going to put the flour mixture and nut mixture in bags in the freezer so when I want to make some it will come together very easily. I think this would make a delicious appetizer bread as well. I am going to try baking it in small loaf pans for that. Thanks again Elana for a great recipe!!
Marty says
I made this the other day and it was delicious! After a night in the fridge, though, there were green spots around the sunflower seeds. Has that happened to anyone else? Any idea what caused that? Maybe I’ll just leave out the sunflower seeds next time.
Diane-Thewholegang says
I finally gave it a try and love this bread. It was easy to put together and fast. And it tastes great. Added a link in my blog post tonight. You’re going to have me baking each week by the end of the year. Thank you Elana!
Erica says
This recipe looks great! I was just wondering if it can be made in a bread machine (since I have one, I thought I would ask). Would I need to make any changes with the adding/mixing of ingredients and such if I did use a bread machine? Thank you!
Elana says
Charity, you are very welcome, thanks for your comment!
Charity says
I made the nutty bread today and it is delicious. Unfortunately, my loaf pan was too big and so the bread was slightly overcooked but it didn’t seem to matter. I will make it again very soon.
Thank you for your wonderful recipes.
elana says
Lael -Thanks!
Kimi -Yes, nice and hearty.
Meghan -The acid in the vinegar helps activate the baking soda so that the bread can rise a bit more.
Meagan -Yup, I like to eat this for breakfast too :-)
StuffCooksWant -Go to the sidebar of my site where it says “purchase” there you will find a good quality arrowroot flour.
Steven -Thanks for another great comment!
Shirley -Thanks and hope you are well :-)
Erin -Yum.
Cook 4 Seasons -That sounds delicious.
Alchemille -Hi there, hope you are well.
Kitchen Goddess -Hope you like it, though this is a fairly dense bread; keep us posted.
Christianne -Hello, dear friend on the other side of the ocean. Thanks for your comment!
Magda -Thanks!
Jenna -You are welcome :-)
Jessica -So glad you liked it.
Bonnie -Make sure to use the same size loaf pan that I indicate in the instructions, the bread won’t rise a ton, however, with the proper loaf pan the loaf will not be too short.
Katrina -Thanks.
Paulette -Sounds like you’ve got a good experiment on your hands, please keep us posted!
Anna -You are welcome. So glad you liked it!
Beth -Great substitutions, thanks so much for sharing :-)
Beth says
Made this last night with a couple of modifications.
I didn't have hazelnuts or walnuts, so I put in 1/2 cup of Brazil nuts
I didn't have pistachios, so I put in 1/2 Pecans
Had it with my lunch and it turned out fabulous!
Think I'll try it with the scrambled eggs with tomato and mushrooms a la Gordon Ramsay.
Another winner!
Thanks for all your continued hard work.