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!
Grace says
This is Amazing recipe.I like your recipe.
Jacob says
Looks very delicious. Thank you for this awesome recipe.
Kelly Hanson says
These nutty breads are so delicious,and the ingredients that are used in it is good for health.Overall very healthy recipe!!
drew @ toofin.org says
I love your recipe, I just tried it yesterday and my family just loved it. thanks
Sassy says
This nutty bread looks delicious! I’ll surely give it a try at home. I think my kids will love it. Thanks
Steph says
I have a problem with this bread. I make it all the time and love it, but I’m finding that one of the seeds (I think the sunflower seeds maybe) is (what looks like) going mouldy really really quickly after I make it. Whatever seed it is, it starts to go a really deep dark green colour and increases over time. I have thrown out all my seeds and bought new ones and its still happening. I think I can even see some of the same green in the photo, so i’m starting to wonder if it’s a chemical reaction instead?
Anyone else had this, and what to do about it? I loooovee this bread, and I dont want to give it up!
Steph :)
Sonia says
The sunflower seeds undergo a chemical reaction with the baking soda. Perfectly safe to eat though I must admit, it’s s bit off putting.
Kelly says
This is amazing – It tastes just like real bread!!! I sprinkled some seeds on top for garnish, and it turned out great. I definitely will be trying more recipes from you In the future! Thanks :)
Trudy says
Mine didn’t rise at all. Thoughts? The flavour was great though!
Jason says
Thank you so much for sharing this recipe! I’ve made this bread about 5 times now and I absolutely love it. Spread some organic almond butter and it tastes amazing!
Niki Wood says
Thank you so much for this recipe, it is sssooo ggooodd, I am in love with all the nuts, it can easily be a base for any flavored bread such as banana bread, just add mashed bananas, again, thank you so much, this will be my new breakfast staple!!