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!
Carol L says
I read that arrowroot is interchangable with cornstarch, which is very inexpensive……..I’m going to make this bread with cornstarch instead….let you know if it works…….Carol L
Posy says
Just put this bread together after trying the Paleo Bread recipe. They both have the same results. Just dry and crumbly. I didn’t attempt baking this yet, I just put the bowl of ingredients in the refrig until I hear from someone or figure out what to do.
randi says
what brand of almond flour are you using and is it ‘blanched’? also, did you substitute any ingredients?
Posy says
I used Honeyville brand. No substitutions. It is a very crumbly texture, like it’s missing liquid? Very dry. I appreciate your thoughts!
Posy says
Oh Boy! I just figured out what I did wrong. I got my flours mixed up, and used ALL coconut flour instead of almond! Will attempt again as I LOVE Elana’s recipes!
shawn says
Hi there,
I would love to attempt your nutty bread although I’m not much of a baker, or a cook for that matter. Can this recipe be done with out eggs as I’m currently not eating under my nutritionist’s orders. Also, what is it that keeps the bread from crumbling?
Many thanks,
Shawn
Sylvia Ossorio says
Dear Elana,
I have been making yur recipe for nutty bread since I was diagnosed with celiac disease in 2010. I love it, but recently I have been having some problems with my hands. I was wondering if this recipe can be made using a bread machine. I have a Beadman Pro.
Thank you for all your recipes. I feel that I eat better than ever due to your tasty recipes in your book. I owe you BIG!!!!!!!
Hugs,
Sylvia
Jane says
Hi Elana,
Are there substitutes for the exotic ingrdients you use in your recipies but that will still make it healthy?
To get hold of ingredients such as Arrowroot and agave nectar is terribly expensive here in South Africa.
Tanja says
Just finished baking these! Made them into muffins instead (since I know your use a much smaller bread pan than what I currently have, so the bread comes out very low).
I also substituted a few ingredients – used almond, pecans and chia seeds.
So yummy! (Baking time is about half when you make them as muffins at 350 degrees. So 15 – 20 min.
Erica says
Hello Elana,
I found your site via Mark’s Daily Apple and decided to try this recipe yesterday. I CANNOT CONTAIN MY EXCITEMENT. I was dancing around the boat (my husband and I live on) last night like a maniac. I’ve tried coconut and flax-based breads in the past, but they definitely left something to be desired. I nearly doubled the recipe (as I have a large loaf pan) and added an additional egg for good measure, and it turned out fantastic!
(Increased cooking time to nearly 1 hr).
I’m a little concerned about the carbs, and will try to sub agar next time (or just add more almond flour).
I’ve ordered your book and can’t wait to try the sandwich bread!!!
THANKS SO MUCH!
Erica
Bethany says
I had my first real sandwich in MONTHS the other day, using the Olive Rosemary Bread recipe from your cookbook. I also made this nut bread the other day and it is wonderful as well! I have been eating Paleo for about a year now and your bread and pastry recipes are the first I have found that really taste like bread! It was so exciting to be able to make a sandwich, because I thought I gave those up with gluten and grains.
The funny thing is that I didn’t discover your website or cookbook until I got to Kuwait. I am from Boulder and just recently moved to Kuwait to work for the military. I miss Boulder and the farmer’s markets and the mountains and the other people that eat like I do! I’m having so much fun trying all of your recipes (though it can be interesting trying to find the ingredients over here), so thank you!
db says
Ooohh! bread with pistachios, must try this – thanks for posting the recipe!
Emily says
I made your nutty bread recipe yesterday – wonderful! It was scarfed down by my crew in minutes. Seriously.
So I made another batch, and kept this one hidden :-P and today I used it to make coconut bread pudding – using the recipe for “Paleo Bread Pudding” (just subbed your Nutty Bread for the muffins): http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1326590. Paleo-friendly, sugar free, dairy free, grain free, and fantastic!
Thanks so much for your wonderful blog. It has made me adore cooking again. :-D