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Nut Bread


Prep Time

10'

Prep Notes

No gluten, no sugar, no dairy, no soy, no eggs. Yes nuts and seeds. Perfect for low-carb or gluten-free diets. 

Fills a 5-cup food processor to the rim.

Cooking Time

60 minutes

Yields

15+- slices

Ingredients

4 cups of nuts and/or seeds (raw, dry, no additives; I usually have sunflower, pumpkin, almonds and walnuts)

1 tsp salt (such as Celtic Sea Salt)

4 tbsp psyllium husks (I use these)

1 ½ cups (350ml) water

Directions

  1. Line your loaf pan with parchment paper
  2. Place all ingredients in a food processor and grind to your likeness. Or don't grind, and just stir for the whole seed version.
  3. Spoon into the loaf pan. 
  4. To improve digestion let sit overnight or longer. It doesn’t affect the resulting bread, if you bake it straight away. Omitable.
  5. When ready to bake preheat the oven to 180°C (350°F) and bake for 20 minutes. After 20’ remove it from the pan and place upside down on the racks (I leave it on the parchment paper). Bake another 40 minutes or so.
  6. Let it cool before slicing into it.
  7. Slice it all, and keep in a tightly sealed container up to five days in a refrigerator or indefinitely in a freezer. Toast your frozen slices before serving.

Notes

Adults love it with avocado, tomato, salt & pepper, kids with raw honey. Could also be: homemade cream cheese and some cut greens, tuna salad, liver pate, pesto...


Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.