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!
Michelle Varrin says
I made this bread a few days ago. I sliced it and froze it and have had a slice for breakfast everyday. It’s a bit dry, which surprised me because I bake with nut flours a lot and they usually aren’t. Too large a loaf pan? Toasted with lots of butter is palatable. :/ The toasted nuts are delicious. Thanks for your recipes!
elana says
Michelle,
Thanks for your comment.
Yes, this is more of a hard, dry, European style bread :-)
What size loaf pan did you use?
Elana
Becca says
I made the bread yesterday! When I mixed it all up it was kind of clumpy. I just assumed it would be more runny, so I could actually pour it into the loaf pan. Also, I just cut up a couple pieces this morning for lunch and it’s not staying together well. I know baking gluten-free bread this will happen, but wanted to check in to see if this is the case for others.
elana says
Hi Becca,
This isn’t the case for me; the bread is a more dry bread, however it does not crumble when I cut it. We often toast it and use for sandwiches. What type of almond flour did you use? That could make a difference.
Thanks for stopping by :-)
Elana
elana says
Thank you for your comment, moseline.
You can purchase Arrowroot online here: http://www.benefityourlifestore.com/arrowroot-starchflour-25lb-p-356.html
Elana
salma says
Hi Elana! I love all your recipes :) but since I live in México, I hadn’t been able to obtain arrowroot powder, I have even tried with the brands you recomend but they wont send their products to Mexico :( what do you suggest for a substitution? another starch like rice flour? xathanan gum? Maybe more flaxseed? Is just that I dont know how arrowroot works on ten recipe, so I’ve no idea what could be a good substitution! THANKS :D
moseline says
looks fabulous!
arrowroot powder is not well known in austria… can i replace it with some other kind of powder?
thanks,
moseline
jo says
Elana, I love your website. Thank you for all your hard work, and your willingness to share it!
I would love to try my hand at this bread, but I’m a little worried about the arrowroot flour. This website – http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5677/2 – estimates the glycemic load at 76.
If I were to experiment with replacements, should I try to replace with an thickening agent (more flax, soaked in water, for example)? Or with another thickener as well as bulk? Do you have any thoughts on this?
Thank you!
Charlotte says
Could this recipe work without the baking powder? My son is on the gaps diet.
Rin says
I have tried many of your recipes and love them! I was so excited to try this one, it sounded delicious, however, it was too crumbly…very messy. Next time I’d add some liquid fat to the batter to see how it turns out. It looks delicious though!
Rachel, Michigan says
Rin: I haven’t made this yet, but I am planning to tonight. What I wonder is about the grind of your almond flour, since it is the base of the bread. I’m reading comments in various places (read last night about Elana’s bread on her cookbook page on Amazon) and it sounds like Bob’s Red Mill is more of an almond meal, while the Honeyville recommended by Elana is supposed to be a finer mill. I ordered the Honeyville from Amazon, because even though it is $6 cheaper per 5 lbs. on the Honeyville website, you would also pay $4.95 in shipping on Honeyville.
http://www.amazon.com/gp/product/B0006ZN538/ref=oss_product
With a free shipping deal on Amazon (I have Amazon Prime account so I try to use it up on my shopping needs) the difference is negligible.
However on Honeyville’s own website, I also notice other products one might be interested in (though it seemed that their freeze dried fruit was a little expensive compared to other sources such as JustTomatoes or Brothers All Natural).
Miranda says
Have you tried your local Health Food store?
I work at one… Our Almond flour retails so much cheaper than something like Bob’s Red Mill at the grocery store.
We also order bulk for our customer’s and give them a small discount for purchasing the whole bag.
cedarclose says
I’m dying to make this bread but I’ve got a 8.5 x 4.5 x 2.5 inch pan… how should I tweak the recipe on measurements and cooking time so the bread will come out ok? Should I simply follow the recipe as stated? Thanks!!
Marie-Eve says
Just made this bread tonight and paired it with goat cheese. Amazing!!! What a great easy recipe. We also added figs. We will definitely make this bread again.
We were a bit put off by the price of almond flour so we used this gluten-free all-purpose flour instead http://www.bobsredmill.com/gf-all_purpose-baking-flour.html It tasted amazing and looked the same as in the picture on this site.
Thanks for this recipe! It hits the spot.