Paleo Nut and Seed Bread
Ingredients
The bread
-
2 ½
cups
Almond Flour
-
¼
cup
Coconut Flour
-
1
teaspoon
Baking Soda
-
½
teaspoon
Salt
-
6
large
Eggs
-
⅓
cup
Olive Oil
-
1
tablespoon
Olive Oil
-
2
teaspoons
Apple Cider Vinegar
-
2
tablespoons
Honey
The seeds
-
¼
cup
Flaxseeds
-
⅓
cup
Pepitas
-
⅓
cup
Sunflower Seeds
-
1
tablespoon
Chia Seeds
Instructions
- Preheat the oven to 325°F and line a 9×5 loaf pan with parchment paper.
- Blend almond flour, coconut flour, baking soda, and salt in a high-speed blender for about 10 seconds.
- Add eggs, olive oil, apple cider vinegar, and honey to the blender and blend until well incorporated.
- Fold in flax seeds, pepitas, sunflower seeds, and chia seeds using a spatula.
- Blend for 20-30 seconds to break down some seeds, but do not fully pulverize them.
- Transfer the batter to the loaf pan and top with extra seeds.
- Bake for 38-41 minutes or until a toothpick comes out clean, tenting with aluminum foil if the top browns too quickly.
- Let the bread cool for 20-25 minutes before slicing.
Nutrition Facts (estimated)
Servings
12 slices
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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