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Nuts and seeds paleo style bread

June 16th, 2015

Nuts and seeds paleo bread

I keep being asked by friends and customers what they should eat for breakfast! We are so used to getting sugar highs in the early mornings and so it can be daunting to suddenly have to fill our bellies with vegetable smoothies, eggs, nuts and avocados in the mornings!

To make the transition easier, I have posted a recipe for a delicious nut bread which is filled with nourishing fats and proteins. Guaranteed to make you feel full and satisfied for the whole morning.

The recipe has alot of ingredients but is easy to make. Breads without gluten often have alot of different ingredients in order for it to have more taste and more importantly in order for it to better stick together and have a better crust.

Tip: Toast your paleo slice and top with creamcheese, avocado, tomato slices and a fried egg. Season with salt, fresh ground pepper and a little good quality olive oil, and you have the perfect breakfast to keep you going until lunch!

 

Ingredients:

This recipe is for 1 bread. All the ingredients are available in the large organice Supermarket in Luxembourg.

Nuts/seeds for grinding:

  • 160g sunflower seeds
  • 160g almonds
  • 100g flax seeds
  • 2 tbsp. chia seeds

Remaining dry ingredients:

  • 100g pumpkin seeds
  • 120g oat flakes (gluten-free)
  • 50g coconut flour
  • 3 tbsp. psyllium husk powder
  • 2 tbsp. sesame seeds
  • 1 tbsp. maca powder (optional)

Wet ingredients and spices:

  • 700ml water (start with 600 and add more if needed)
  • 3 tbsp. melted coconut butter
  • 2 tbsp. maple syrup
  • 1 tsp. ground caraway seeds
  • 1 tsp. sea salt
  • fresh ground black pepper
  • 1 tsp. dried tarragon

 

How to do:

  1. Using a coffe grinder, grind all the sunflower seeds, almonds, flax seeds and chia seeds.

  2. Add all the wet ingredients and spices in a small bowl and whisk until combined

  3. In a large bowl combine all the dry ingredients and ground nuts and seeds. Add the wet mixture and combine well with hands until the water has been completely absorbed and you have an even dough. You may want to add the rest of the water. The dough should be very wet but not runny.

  4. Spread the mixture into a lined bread pan or preferebly a silicone bread pan. Press down firmly and flatten the top.

  5. Let the bread set for a minimum of 2 hours. This is important as the nuts and seeds need to absorb all the liquid.

  6. Pre-heat the oven to 175c and bake the bread in the middle of the oven for approx. 70min. Remove the bread from the bread pan and place directly on the baking rack. Bake for another 60-70min until golden brown and firm.

  7. Let the bread cool completely before slicing. If the bread is still too moist on the inside, you can toast the slices before serving.

  8. The bread keeps one week in the fridge in an airtight container or can be frozen in slices.

 

Tip: Toast your paleo slice and top with creamcheese, avocado, tomato slices and a fried egg. Season with salt, fresh ground pepper and a little good quality olive oil, and you have the perfect breakfast to keep you going until lunch!