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If you are living low-carb and missing bread, we’ve got your back!
This gluten free bread has body to it and is not full of empty starches. It’s actually grain free. Made from nut and seeds, it is everything you need in a bread – it slices well, has a great texture and is full of flavour.
In most store-bought, gluten free breads, we’ve become used to a concoction of nutritionally empty starches as the main ingredient - with nuts and seeds a textural add-in or merely sprinkled on top for decoration.
This recipe relies only on ground up nuts and seeds as the flour. Nuts and seeds are an amazing flour and gluten substitute that not only taste awesome but are nutrient dense as well. Grinding whole (intact) nuts and seeds means that your blender bread will come with the full package of nutrients that nature intended.
All you need is a high-performance blender! No kneading, rising, rolling or bread maker required. Basically, all the ingredients are combined and blitzed in a blender jug to form a batter. It’s that easy!. The result is a Paleo-friendly, protein and fibre-rich, hearty, and most importantly, super tasty loaf of goodness.
2 cups whole almonds (skin on)
6 eggs
1/3 cup macadamia nut oil (or olive oil)
1 tablespoon of chia seeds
¼ cup coconut flour
¾ teaspoon bicarb soda
1 teaspoon salt
2 teaspoons of apple cider vinegar
1 tablespoon of honey
1/3 cup sunflower seeds (preferably activated)
1/3 cup pumpkin seeds (pepitas) (preferably activated)
1/3 cup flaxseed
1. Preheat the oven to 160ºC / 320ºF
2. Line a 20x10cm loaf tin with baking paper so that it comes up over the sides.
3. Place the whole almonds into the blender jug and grind on ‘nut’ setting for 15 seconds.
4. Add the eggs, oil, coconut flour, chia seeds, baking soda, salt, honey and apple cider vinegar and blend on the ‘nut’ setting for 30 seconds. Stop to scrape down the sides and under the blades if necessary.
5. Add the sunflower, pumpkin and flax seeds. Use a spatula to fold the nuts into the batter. Finally pulse the blender for a few seconds to break up some of the seeds.
6. Spoon the batter into the prepared tin and sprinkle generously with seeds of your choice.
7. Bake for 40 minuets or till the top of the loaf springs back when touched.
8. When done, set aside for 15 minutes before lifting it out onto a wire rack to cool.
9. Can be sliced and enjoyed while still warm but also delicious cold or toasted.
