Paleo bread
Heads up, seed and nut lovers – this loaf's for you! Crunchy. Hearty. Oh-so-tasty. Plus, it's keto, dairy-free and gluten-free. A perfect choice for sandwiches, but also delicious as a side or stand-alone snack. Don't forget the butter.
USMetric
servingservings
Ingredients
- 7 oz. (1½ cups) 200 g (325 ml) almonds or hazelnuts
- 7 oz. (1½ cups) 200 g (375 ml) pumpkin seeds
- 3 oz. (½ cup) 85 g (120 ml) flaxseed
- 3 oz. (91⁄3 tbsp) 85 g (140 ml) sesame seeds
- 4 oz. (¾ cup) 110 g (190 ml) sunflower seeds
- 2 oz. 55 g pecans or walnuts
- 1 tbsp 1 tbsp fennel seeds, crushed
- 2 tsp 2 tsp salt
- 6 6 eggeggs
- 1⁄3 cup 80 ml olive oil or coconut oil, melted
- ½ tsp ½ tsp white wine vinegar (optional)
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 300°F (150°C). Mix the dry ingredients in a large bowl.
- Crack in the eggs. Add oil and vinegar. Mix well.
- Place the dough in a non-stick or greased bread pan, about 5 x 10 inches (12 x 24 cm). Bake for an hour. Turn off the heat and allow the bread to completely cool with the oven door ajar.
Tip!
This recipe makes an oversized loaf. It keeps in the refrigerator for up to a week. It also freezes well; for best results, cut into thin slices before freezing.
Spread a generous amount of butter on each slice—it will be almost as satiating as a full meal!
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Diet Doctor website, where else, offering such different and exiting recipes for people to try and enjoy.
Do the almonds go in whole in this recipe ?
I can’t wait to try it but not sure if I can use almond pieces or need to use whole almonds ...
Thx for any reply
Ric
One thing I found challenging was "converting" the ounces into cup or tablespoon measurements - but thank god for smart phones lol!
Does anyone know if the 3 g. carb count is net of the fiber?
But will try it.
Thank you.
Change metric to "US" (left side below the picture)
Here is the conversions as close as I can get them - posting here for my reference and for your millions of US readers.
200 g almonds or hazelnuts 1.5c
200 g (375 ml) pumpkin seeds 1.33c
75 g (100 ml) flaxseed 0.5c
75 g (125 ml) sesame seeds 0.5c
110 g (175 ml) sunflower seeds 0.75c
50 g pecans or walnuts 0.5c
1 tbsp fennel seeds, crushed
2 tsp salt
6 eggs
75 ml olive oil or coconut oil, melted 0.33c
½ tsp white wine vinegar (optional)
What is the real amount of grams per serving?
Thank you.
MEASURING: I often write this down for my patients; I hardly measure it at all.
Just take the bread pan, fill it up to almost 1 cm of the upper edge (it will not raise, as there is no yeast/baking powder/baking soda) with whatever nuts and seeds you have knocking around in your kitchen. Then pour the mixture into a bowl. Add 1 heaped teaspoon salt, half a glass of olive oil (about 100 ml) and another 100 ml of water, and 5 large eggs (or 6 small ones). That's all. Just give it a good stir with a spoon, ladle it back into your bread pan, that you have covered with parchment paper. Bake for 1 hour at 160 degrees celsius. Really goof-proof. This always turns out fantastic.
Here's the link:
https://www.youtube.com/watch?v=BzxmIdw5oDc
His recipe is from 2013. I guess this recipe given on Diet Doctor refers to him. Would have been kind of Diet Doctor to name their source.
Unfortunately the nuts make up a large volume of this bread. Substitutions may yield mixed results.
I am glad you are enjoying our recipes! We have not tested this as muffins.
Slice it bout 1/2'' thick, then rub each slice with good quality soy sauce or Bragg's
Put it on a pan to "BROIL" 3 to 5 minutes.
Yummy!!!!
Nuts and seeds are tasty and we really have a new dimension to this already perfect bread...
Sounds interesting! Thanks for sharing!