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!
Ansley says
Also replaced teaspoon of agave with a tablespoon of honey.
Ansley says
I made this recipe the original way earlier this week but it was a little dry for my taste…still delicious though! I reworked it and added about a half cup of spectrum refined almond oil. The bread turned out a lot moister and it actually rose quite a bit more (even in my non-magic line pan). I want to try again with grape-seed oil and I’m convinced I need to buy a magic line pan. Thanks Elana for your wonderful recipes!!
Yvonne says
What could I use instead of arrowrootpowder, to make this loaf more Paleo? Gr
BC says
I just love your recipes and this bread looks amazing. Unfortunately, I just found out I have an allergy with almonds so everything almond-related in my cupboard is now getting tossed out of my kitchen. I don’t want to give up making the recipes but I’m not sure what I should substitute almond flour with. Do you think Bob’s Red Mill GF all-purpose flour will work adequately as a sub for your recipes? I don’t want to stop making your recipes and this bread looks amazing! Thank you for this blog!
Suzanne says
You can also get cheap almond flour at Trader Joes if you’re lucky enough to have a store near you.
Karen says
made these today. used a squirt of honey instead of agave. didn’t have pistachios so used walnuts, pumpkin, sesame and sunflower seeds. OMG! it turned out amazing!!! was getting tired of flax bread and am so very happy to have found this recipe!
nette says
I’m watch what I’m eating, can u include the calories, fat, sodium etc in your recipes. Thanks
Wendy Cooper says
I also need nutrient/calorie counts due to having to carefully monitor my food intake. Are they included in the recipe books?
Elana says
Hi Wendy, thanks for your comment. My first 3 books do not contain nutrition info, but my 4th one will :-)
Cory says
Made this recipe as written and it turned out perfect. Excellent bread, very filling.
elyse says
I use Honey instead of Agave for baking. Any idea how much honey to use in this recipe?
Carol L says
The bread come out great using cornstarch instead of arrowroot…..really great toasted and if you want to get decadent, try cream cheese and some good preserves on it…..Delicious