Nut & Seed Bread

There are some recipes that seem so complicated but are actually super easy to put together. Well, this keto friendly Nut & seed bread is one of those super easy recipes. Just measure out the ingredients, give it a good mix and pop it in the oven. 45 minutes later, your super delicious loaf of bread is ready!

All you need for this bread is nuts (a lot of those) and seeds (may be not as many), couple of eggs/ egg whites, almond flour (optional), flax meal and some oil. There is no need to chop the nuts as they are pretty easy to slice once the bread has cooled down.

A good variety of nuts makes this bread very interesting and very filling. You will need about 3 cups of nuts and seeds to make an 8 1/2” x 4 ½” loaf. With all the nuts and seeds, this bread is quite filling and a thin slice of it will keep you full for a while.  I used 1/4 cup of almond flour as well, in addition to flax meal, just to give it more of a bread kind of texture, and not just nuts and seeds held together by eggs.

While baking this bread, make sure you line your loaf pan with parchment paper. Believe me, you will be scraping the bread off the pan otherwise. Leave a bit of overhang so you can grab the ends and take the bread out of the pan, once it is done.

As for how do you check if the bread is done or not, well you don’t. Just set the timer to 45 minutes once you put the bread in a preheated oven at 325F.  Take the pan out after 45 minutes and leave it on the counter for 10 or so minutes. Leave the loaf to cool completely on a cooling rack before slicing, otherwise you will have a crumbly mess (yummy nonetheless) at your hands.

Sweet or Savoury

I have made both sweet and savoury versions of this bread and they both taste great. For making the sweet version, I prefer using coconut oil as that adds to the nutty flavour of the bread. Add some spices for sweet version and herbs for the savoury one to kick it up a notch. For sweet version, I love a mix of cardamom, fennel seeds, star anise, dry ginger, nutmeg and of course VANILLLA. You can also soak half the nuts in rum for 24 hours or so to make the boozy version of this!

For the savoury version, a mix of dried rosemary, thyme, oregano, some chopped olives, sundried tomatoes, a little parmesan or feta will make for an irresistible loaf.

The savoury version is perfect on its own, but will pair perfectly with some cream cheese, thin slice of cucumber and some smoked salmon and a glass of vino.

Sweet version is perfect with a cup of tea or your morning cup of coffee. Spread a thin layer of cream cheese and you got yourself a nice little treat. You can also slice it thin, toast it in the oven and top it off with a scoop of your favourite ice cream for a decadent dessert

Both sweet and savoury will be great on your fancy charcuterie board as well!  Toast thin slices in your oven at 325 for 12-15 min and you got yourself some nice nutty crackers too. Possibilities are endless!

Storing

The bread can be stored in an airtight container in your refrigerator. You don’t need to pre slice it, just slice it as you go.  If you want to freeze it, slice the bread first and separate the slices with parchment paper and store in a freezer safe container. That way you don’t have to worry about thawing the whole bread in case you just want a slice or two. Just bring the slices to room temperature or toast them, whatever you prefer and enjoy!

Ingredients:

½ Cup Almonds

½ Cup Pecans

½ cup Hazelnuts

½ cup Cashews

½ Cup pumpkin Seeds (Pepitas)

¼ cup Sesame Seeds

¼ Cup Flax Seeds

¼ Cup Dried Cranberries (Sugar Free)

¼ Cup Flax Meal

¼ Cup Almond Meal (optional)

1 Large Egg

2 Egg Whites

¼ Cup Coconut Oil (Sweet bread) / Olive oil or Canola Oil (Savoury Bread)

1/8th Tsp salt

Additional Ingredients

Sweet Version:

¼ Cup or more granular Sweetener (I used monk fruit sweetener)

¼ Cup Desiccated Coconut (Optional)

1 tbsp Pumpkin Spice Mix

Or

6 Cardamoms, 1 Star Anise, 1 tsp Fennel Seeds, ½ tsp ground ginger, ¼ tsp Nutmeg – powdered

1 Tsp Vanilla

Savoury Version:

1 tsp Crushed Rosemary

1 Tsp Thyme

1 Tsp Oregano

2 Tbsp Sundried Tomatoes in Oil

¼ Cup shredded Parmesan or cubed Feta

¼ Cup Olives, Chopped

Method:

  1. Preheat oven to 325F. Line an 8 ½” x 4 ½ “loaf pan with parchment. Don’t skip lining with parchment as the bread will otherwise stick to the pan.
  2. Measure out all the dry ingredients in a large mixing bowl. Give them a good stir.
  3. Combine Oil, eggs, egg whites and vanilla (sweet version only) in a separate bowl. Stir to combine.
  4. Pour wet ingredients over dry and mix them well with a spatula.
  5. Once nicely combined, pour the batter/dough in the prepared loaf pan. Smoothen the top with the wet spatula.
  6. Bake on the middle rack for 45 minutes.
  7. Let cool in the pan for 10 min and then cool further on a cooling rack.
  8. Slice and serve once the bread has cooled down completely.

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