Bread is one of the hardest foods to give up for some people when adopting a healthier lifestyle.
Bread made from rye, wheat and barley contain gluten, a protein that is very difficult to digest and can cause damage to the intestinal lining even if you are not celiac. Grains in general are filling but contain anti-nutrients blocking the absorption of vitamins and minerals. They also contain very few actual nutrients therefore robbing you the chance of consuming more nutritiously dense foods. Here is a nut and seed bread which is both tasty and nutritious. Unlike normal bread it has a low GL thereby releasing its energy slowly keeping your blood sugar stable. This recipe was passed on to me by my good friend Amanda who shares my enthusiasm for healthy gluten- and grain- free baked goods.
Makes 1 loaf
Prep time 10 minutes
Cooking time 90 minutes
Total time 1 hour and 40 minutes
- 1 cup of almonds ground
- 1 cup of pumpkin seeds ground
- 1 cup of sunflower seeds ground
- 1.5 cups of flaxseeds ground
- 1 cup of sesame seeds whole
- 5 eggs whisked
- 2 tsp of salt
- 1/2 cup of melted coconut oil
Preheat oven to 140 degrees celcius. Make sure to grind the seeds and almonds well leaving the sesame seeds whole. Mix them all in a bowl with the salt and then add the eggs and the coconut oil. Mix well. You may need to use your hands to make sure that everything is incorporated and there are no dry spots. Transfer to a bread tin lined with baking paper. Press down to form a bread shape. Place in the center of the oven for 90 minutes. Once done remove from the oven and let it cool. There will be some oil on the top of the bread but this will be reabsorbed once cool.
This bread can be used for open faced sandwiches with a variety of toppings. Our favorites are avocado or mackerel. This bread does not work as a closed sandwich bread as it will break. It is best stored in an airtight container in the fridge and will last for at least 10 days.
Alternatively, it can be sliced and packed individually and stored in the freezer.