Buy Now → Easy Paleo Seed Bread (Gluten Free)
This paleo gluten free seed bread has a delicious rustic taste and texture. It’s nutrient-dense packed with seeds. Easy to make in a blender, just measure, blend, and bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Blend, Bake
- Cuisine: Gluten Free, Paleo, Vegetarian, Grain Free
Ingredients
Scale
- 2 ½ cups almond flour, 280 grams
- 2 Tablespoons coconut flour, 15 grams
- 2 Tablespoons tapioca flour, 15 grams
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 5 large pastured eggs
- ⅓ cup olive oil, 77 grams
- 2 teaspoons apple cider vinegar
- 2 Tablespoons maple syrup or honey
- ¼ cup flaxseeds, 36 grams
- ⅓ cup pumpkin seeds, 52 grams
- ⅓ cup sunflower seeds, 52 grams
- 1 Tablespoon chia seeds, 15 grams
Instructions
- Preheat your oven to 350 F and line a steel loaf pan with parchment paper.
- In a high speed blender, blend the almond flour, coconut flour, baking soda, and salt, to evenly combine.
- Add the eggs, olive oil, apple cider vinegar, and maple syrup to the blender, and blend on a low setting until everything is just mixed. Scrape down the sides of the blender to make sure everything is fully incorporated. Don’t over blend. It will be thick.
- Add the flax seeds, pumpkin, sunflower, and chia seeds. Use a spatula to fold the nuts into the blender. Blend to just break down SOME of the seeds. You still want the seeds to have texture.
- Pour the batter into the loaf pan, using a spatula to spread evenly across the pan. Top with a few pumpkin seeds or sunflower seeds if desired.
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool for 20-25 minutes. Remove from the pan. DO NOT SLICE UNTIL IT’S COOL!
- Slice and enjoy!
Find it online: https://eatwellenjoylife.com/paleo-seed-bread/