Fibre. One very important nutrient however, this is a nutrient that many of us lack in our diets. After various failed attempts, I have finally created a nut and seed loaf that is very different from anything I have ever done before and it is so delicious. I need to be honest, bread is one of my favorite foods. However, I try to not consume regular bread very often since I prefer to avoid highly processed foods and well unfortunately bread is part of that category. This is where this nut and seed loaf comes into play. Some mornings I love to have a fried egg on toast, but since I do not consume bread, I needed to find a good healthier alternative made with wholesome ingredients to replace one of my favorite breakfasts. After testing many types of nuts and seeds varieties, I was very excited to create this combination that yields a flavorful loaf which slices beautifully and holds up very well. It is not a light and airy loaf of bread since it is only made of nuts and seeds but you know what they say: don’t knock it till you try it! My favorite way to consume this nut and seed loaf is to slice a piece, toast it, spread on a thin layer of pesto and then top it with sliced avocado and a fried egg. All the ingredients used in this recipe can be found at Bulk Barn if you live in Canada. If you are not in Canada, these ingredients can most likely be found in most health food sections of most grocery stores or also on Amazon. Also, quick disclaimer, as delicious as this loaf is, please don’t eat the whole thing in one sitting. This loaf is packed with fibre so it is better to not overdo it. It is however very filling so I can’t imagine being able to eat more than 2 or 3 thin slices in a day. I would recommend starting off with a small portion if you are not used to consuming these types of ingredients. Give it a try, I promise you will not be disappointed. Did I also mention that this loaf is incredibly simple to make. If you can use a measuring cup then you are in business. It’s definitely way easier than making conventional bread and contains lots of healthy fats and a great amount of fibre. That is a win win in my book.
Here is how this nut and seed loaf is made:
In a large bowl, mix together the sunflower seeds, almonds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds, flax seed, psyllium husk, coconut flour, almond flour and salt. Stir until all the ingredients are well combined.
Add in the water and stir until all the ingredients have been combined with the water. You do not want any dry spots or your bread won’t hold together as well.
Line a 9×5 inches loaf pan with parchment paper.
Press your nut and seed mixture firmly into the loaf pan. Let sit at room temperature for 2 hours.
Once the 2 hours are up, preheat your oven to 350F. Bake your nut and seed loaf for 45 minutes. Remove from the oven and flip your bread onto a cooling rack.
Remove both the pan and the parchment paper from your loaf and place your loaf back into the oven for another 45 minutes to an hour. You are looking for the crust of your loaf to be a nice deep golden brown color. Remove from the oven and let cool completely.
Serve with your favorite toppings and enjoy.
V.
NUT AND SEED LOAF
Ingredients
- 2 cups raw sunflower seeds
- 1/2 cup raw almonds , coarsely chopped
- 1/2 cup raw pumpkin seeds
- 2 tbsp. sesame seeds
- 1/4 cup hulled hemp seeds
- 1/4 cup chia seeds
- 1 cup ground flax seeds
- 1/4 cup psyllium husk powder
- 1/4 cup coconut flour
- 1 1/2 cups almond flour
- 2 tsp. Himalayan pink salt , or sea salt
- 2 cups water
Instructions
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In a large bowl, mix together the sunflower seeds, almonds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds, flaxseed, psyllium husk, coconut flour, almond flour and salt. Stir until all the ingredients are well combined.
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Add in the water and stir until all the ingredients have been evenly moistened by the water. You do not want any dry spots or your bread won’t hold together as well.
-
Line a 9x5 inches loaf pan with parchment paper. Press your nut and seed mixture firmly into the loaf pan. Let sit at room temperature for 2 hours.
-
Once the 2 hours are up, preheat your oven to 350F.
-
Bake your nut and seed loaf for 45 minutes.
-
Remove from the oven and flip your bread onto a cooling rack. Remove both the pan and the parchment paper from your loaf and place your loaf back into the oven for another 45 minutes to an hour. You are looking for the crust of your loaf to be a nice deep golden brown color.
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Remove from the oven and let cool completely.
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Serve with your favorite toppings and enjoy!