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!
Maddie says
I just made this delicious bread! I’ve been wishing I could have my old breakfast staple of poached eggs on toast, so I’m so pleased I came across this recipe!
I used LSA mix instead of ground flax meal, since it’s a Sunday and none of my usual health food stores were open, but it still gives it that nutty flavour. I also used a teaspoon of honey instead of agave nectar. Yum!
Sandra Goergen says
Hello Elena,
My partner was recently diagnosed with MS and during our search of the internet for some helpful information we landed on your website.
I already declared your web site to my absolute favorite and use it daily to learn more about healthy alternatives and great cooking recipes.
It is easy to navigate, useful tips and links- thank you for all your time spent!
I love the nutty bread recipe, changed a little bit the content and found that the substitutions of the 4 eggs with ground flax meal and water (1:3 per egg) works amazingly well. I just have to add more liquid ( mostly water) and the bread does not raise as well…but taste amazing.
thanks again
Sandra
Abby says
I’ve made this bread four times now, and love it. I follow the recipe exactly, except that I use Trader Joe’s Almond Meal. I know that it is not blanched, and it is quite coarse, but it’s cheap so that’s what I can do. It works perfectly in this recipe, and makes a loaf that is at once dense and fluffy with just the right amount of moisture. I also get all my nuts and seeds at Tj’s. This bread is VERY filling!
Abby says
Just a note: I have also made this recipe using honey instead of agave and tapioca or cornstarch instead of arrowroot (which is pricey). All subs have worked great.
Debbie says
Has anyone tried making this? I tried making this bread but my batter was not moist. I retraced my steps and followed the recipe correctly. Did anyone else have the same experience? The ingredients are a little pricey so I like to figure out what I did wrong before trying again. Thanks!
Abby says
I wonder if it has to do with the size of eggs you are using? I use duck eggs or jumbo chicken eggs, and have not had a problem with it being dry. Also, are you packing your flour? I think you are supposed to scoop and scrape, not pack, to get the proper amount of flour.
annie breen says
how do I stop the sunfloweer seeds turning green???
Vanessa says
If you don’t have a Magic Pan ( I don’t) simply line your baking pan with baking parchment. Voila! perfect bread.
Marsha says
I am wondering where to buy Elana’s grain free cookbook. I see a lot of grain free recipes on the website but not sure where to buy the cookbook. I have just been told I have to go completely grain free. As I am allergic to “all” grains. Thanks so much for any help anyone may have. Feeling a little overwhelmed right now. I have a family of 5 I need to feed as well.
tiffany says
Hi newbie here! I just tried making this beautiful looking bread and it is cooling as I type!
I made some nut substitutions since I didn’t have all the nuts on hand but I only added a 1/4c of arrowrroot powder insted of the 3/4c called for-I did this because the other bread recipes I checked out called for the 1/4c too and 3/4 seemed like a lot. I hope this was ok. the bread looks correct out of the oven and after mixing all the ingredients I was glad that I didn’t add the amount of arrowroot called for because the batter was so thick I don’t think it could have worked with that much more added dry good without adding more wet. would love some feed back if anyone has any.
Tracy says
Hi,
I have also had a problem with the bread not rising and wondered if less arrowroot might work better? How did your bread turn out?
I live in the uk so am wondering if some of our products are different somehow? The only other thing was that the eggs were cold??
Tracy
karyn becker says
I was finally able to find arrowroot powder, and made this recipe. So happy with it! I love how nutty it is, and how eggy it is NOT. Thank you!!
ritu says
Hi Elana
Indeed a wonderful blog!
Have you ever made a gluten free bread with finger millet flour? Could you please help me with this?Can it be substituted in any of your recipes???
Thanks
Rachel H says
A $20 coffee grinder is great for grinding smallish amounts of almond meal/flour.
Also – http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx This may fit your budget better?
Rachel H says
Whoops! SOrry, that comment on almond was aimed at the woman who couldn’t find affordable GF flours.
On the subject of millet flour – it’s grain. Elana doesn’t do grains. Millet is tasty, but still problematic, ‘cuz it’s grain and we are not cattle.
All grain are inflammatory for people.