From our lovely Lara:
This simple and hearty bread recipe is easy to make and gluten free, dairy free, sugar free, and paleo. Any substitutions can be made to the flours and nuts/seeds. This bread turned out perfectly on the first shot, and pleased even those without dietary needs. It is really filling and great as a snack or at breakfast with some butter or peanut butter! Enjoy this treat and share with friends! Let us know how it went if you tried it 🙂
Hearty Nut and Seed Bread
Ingredients
1 ½ c almond flour
6 tbsp sunflower seeds
6 tbsp pumpkin seeds
4 tbsp chia seeds
3 tbsp flax seeds
â…“ c almonds
2 tbsp buckwheat or coconut flour
1 tsp baking soda
3 eggs
¾ c almond milk (or any milk of choice)
â…“ c olive oil
1 tbsp honey (optional)
1 tbsp apple cider vinegar
½ tsp salt
Instructions
Preheat oven to 350。F
Mix sunflower, pumpkin, chia, and flax seeds in a bowl, set aside 3 tablespoons
Place the almonds in a food processor and pulse roughly
Add the seeds and pulse until coarsely ground
Add the almond flour, buckwheat flour, and baking soda and pulse until combined
Add the eggs, milk, olive oil, honey, vinegar, and salt; process until well combined
Allow the batter to rest for about 5 minutes to ensure flour absorbs the moisture
Line an 8×4 loaf pan with parchment paper
Pour mixture into the pan, then sprinkle with the reserved mixed seeds
Bake for 40-50 minutes, or until bread is golden brown and delicious (and knife comes out clean)
Remove from oven and let cool completely
Bread can be stored wrapped in refrigerator for up to 5 days
