LIfe was simple growing up, I could always count on a soft white fluffy loaf of Wonder Bread on the counter, Friday a freshly baked challah from Health Bread on the table, on Saturday nights, (if company was coming), a french stick magically became garlic bread, (which BTW my mother is still famous for) - and Sunday mornings my dad bought poppy seed twisters from Bagel World that we smothered in salted butter. These days I can pass on the Wonder Bread but I still love challah, garlic bread and bagels, who doesn't?
But times have changed as more of us are trying to cut out bread, I do find it hard to stop myself from buying a crunchy baguette, a fresh Harbord Bakery challah, or a salty Bagel World bagel. I may never give it all up so to make myself feel good and not so guilty I eat this healthy nut and seed bread. Every ingredient is good for you and tastes delicious -- toast it, top it and eat it.
Nut and Seed Bread
This bread is so good, it tastes a bit like a light rye bread. Nutty and crunchy with a great texture.
This recipe is adapted from Paleo Grubs
1½ cup almond meal
1/2 cup sunflower seeds, raw
1/2 cup pumpkin seeds, raw
4 tbsp chia seeds
3 tbsp flax seeds
1/3 cup almonds, raw
2 tbsp coconut flour
1 tsp baking soda
¾ cup almond milk
⅓ cup olive oil or coconut oil
1 tbsp honey
1 tbsp apple cider vinegar
½ teaspoon sea salt
1. Preheat the oven to 350°F.
2. Line the bottom of a loaf pan with parchment paper, then brush the bottom and side of the loaf pan with a bit of oil.
3. Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons in a small dish.
4. Place the almonds in a food processor and pulse a few times.
5. Add the remaining seeds and pulse until coarsely ground.
6. Add the almond meal, coconut flour and baking soda and pulse until well combined.
7. Then add the eggs, almond milk, oil, honey, vinegar and salt and process until well combined.
8. Pour the mixture into the prepared loaf pan, then sprinkle with the 3 Tbsp of reserved mixed seeds.
9. Bake for 45 to 50 minutes, or until the bread is golden-brown and a metal skewer or knife inserted in the centre comes out clean. (I covered the loaf or the last 10 minutes as the mixed seeds on top were starting to get dark).
10. Remove loaf from the oven and let cool completely before removing from loaf pan.
11. Wrap the cooled bread in foil or wax paper, or place it in a plastic bag and store in refrigerator for up to 5 days.
I love this bread toasted.
For the recipe I have only tested it using a glass loaf pan.