- 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
- Preheat the oven to 300°F (150°C). Mix the dry ingredients in a large bowl.
- Add the eggs and the oil. Mix well.
- Place the dough in a bread pan lined with parchment paper, about 5 x 10 inches (12 x 24 cm). Bake for 1 hour. Remove the bread from the oven and let it cool completely before slicing it.
This recipe makes 1 oversized loaf. It keeps in the refrigerator for up to 1 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 satisfying as a full meal!
Recommended special equipment
Baking pan, 5 x 10 inches (12 x 24 cm)
That depends on how thin or thick your slices are. The default recipe makes 20 servings. Therefore, if you get 20 slices out of your loaf then 1 is a serving.
Yes, the green carb circle indicates that this is a keto recipe.
They have virtually the same nutritional content. Roasting improves the flavor!
Hi Earle, we have not tested this substitute, unfortunately. It should work to swap out the flax seeds for chia with a 1:1 ratio, however, as we've never tried it, we cannot be certain. Let us know how it goes if you try it out!