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!
Martha says
What can I use instead of “amaranto” oats maybe?
Thanks
Maria says
I love your nutty bread but the following day my raw sunflower seeds were turning green around every seed. Any ideas. The only nuts I added was the sunflower seeds do I know for sure they are the culprit
Ashley says
I had the same problem. Any solution? Is it still edible?
Brooke schroeder says
Usually it’s just a reaction between the baking soda and the sunflowers. Same reason things made with baking soda and sunflower butter turn green. Shouldn’t change the flavor at all.
Sonia says
Thanks for the reassurance. I made a loaf of seed & nut bread yesterday, let it cool completely before wrapping & placing in the fridge. When I sliced it this morning I panicked, as there were green specks in the top part of each slice. Found out it was ok to eat after doing some research!
Caroline Kaiser says
This is so delicious that I wanted to gobble up the whole loaf. However, after having a couple of pieces, I found it does not agree with my digestive system. I don’t usually have problems with nuts and seeds, but I guess the quantity of them in this loaf is fibre overload for me. Who knew? I will try it again with a reduced portion of nuts and seeds and perhaps with some dried cranberries. It’s certainly the best-tasting gluten-free bread I’ve ever tasted.
Joy says
This is a great loaf! my boys (7 and 10) are on their 2nd slice for lunch :-) I had to make a few subs for things I did not have and for some dietary issues. I also subbed hemp hearts in for the flax because we prefer the taste. It all worked wonderfully topped with olive-oil based spread and cinnamon.
Thanks for the recipe! I will be using this many times from here on!
Joy
Vittoria says
I just made this and WOW – it is a total winner. I have been trying different gluten-free breads lately as I just found out that I am likely intolerant to either wheat and/or gluten. I usually can do without any bread, but I am pregnant and have been craving bread with butter every day. Since my naturopath told me I should avoid those things, I have been on a mission to find the best gluten free bread – and this is SERIOUSLY IT!!! It smelled amazing while it was baking and the crust came out perfectly golden and crusty. I just had a slice with some butter – and I honestly could have cried. It is that good. Thank you so much for your hard work in perfecting your recipes, Elana! I can’t wait to try more of your recipes!
Valerie Wilkinson says
I have just been diagnosed as wheat, egg white and dairy intolerant. But also almond, radish, mushroom, red kidney bean and curry spices. Can I substitute an all purpose gluten-free flour for your recipes?
Regards, Valerie
Marianna says
Not long ago I saw recipe on this site of apricot muffins. The recipe had a half a cup of chopped apricot and other ingredients. Since, I am unable to locate this recipe. If anyone has the recipe of apricot muffins, please email it to me or post it on this site.
With many thanks,
Marianna
Rhona says
I’ve just made this and ate some for supper topped with some tinned mackerel…totally amazing. Something to go with my soup at last.
Daman says
Just curious if you have tried with coconut flour?
Thank you
Candy says
It is good for breakfast or have it as dessert. Nuts has some beneficial nutrients for our body.