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Gluten Free Seed Bread


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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 40 minutes
  • Yield: 18 servings 1x

Description

This grain free bread is hearty and chewy with an abundance of protein and flavor from the seeds and nuts. 10 grams of protein in each slice.


Ingredients

Scale
  • 1 cup + 2 Tablespoons (126 gramsalmond flour 
  • 3 Tablespoons (23 grams) tapioca flour
  • 2 Tablespoons (15 grams) coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 Tablespoons (30 grams) sunflower seeds, pepitas
  • 3 Tablespoons (30 grams) raw pumpkin seeds
  • 4 Tablespoons (50 grams) almonds 
  • 4 Tablespoons (40 gramshemp seeds 
  • 4 teaspoons (10 grams) black or white sesame seeds
  • 6 pastured eggs 
  • 1 teaspoon apple cider vinegar
  • 1/3 cup (65 grams) olive oil 

Instructions

  1. Preheat oven to 375 degrees. Line a steel 8.5 x 4.5 loaf pan with a parchment sleeve.
  2. Add almond flour, tapioca flour, coconut flour salt and baking soda to a large bowl.
  3. Coarsely chop the sunflower seeds, pumpkinr seeds, and almonds (not too fine you still want some yummy chunky bits)*.
  4. Add hemp seeds and black sesame seeds. Add to the flour. Mix to combine evenly.
  5. In a separate medium bowl, whisk together the eggs, apple cider vinegar and oil.
  6. Add egg mixture to the nut mixture. Mix until a batter forms and is evenly combined.
  7. Scoop batter into prepared loaf pan.  Top with sunflower or sesame seeds or leave plain. Bake 30-35 minutes.
  8. Cool on wire rack for 5 minutes. Remove from the pan and let cool 5 minutes. Slice and serve.

Notes

The nuts can be chopped in a food processor. Pulse the almonds first as they take longer. Then add the pumpkin and sunflower seeds and pulse a few times.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Lunch, Snack
  • Method: Mix, Bake
  • Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free