Try this Nut seed bread recipe, or contribute your own.

Still searching for what to cook ?

Name: Nut seed bread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cup almond meal; 6 tbsp sunflower seeds; 6 tbsp pumpkin seeds; 4 tbsp chia seeds; 3 tbsp flax seeds; 1/3 cup almonds; 2 tbsp coconut flour; 1 tsp baking soda; 3 eggs; 3/4 upalmond milk; 1/3 upolive oil; 1 tbsp honey; 1 tbsp cider vinegar; 1/2 easpoonsalt

Find the most delicious recipes here

INGREDIENTS

1 1/2 cup almond meal
6 tbsp sunflower seeds
6 tbsp pumpkin seeds
4 tbsp chia seeds
3 tbsp flax seeds
1/3 cup almonds
2 tbsp coconut flour
1 tsp baking soda
3 eggs
3/4 upalmond milk
1/3 upolive oil
1 tbsp honey
1 tbsp cider vinegar
1/2 easpoonsalt

INSTRUCTIONS

Preheat the oven to 350°F.

Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons.

Place the almonds in a food processor and pulse a few times.

Add the remaining seeds and pulse until coarsely ground.

Add the almond meal, coconut flour and baking soda and pulse

until combined.

Add the eggs, almond milk, olive oil, honey, vinegar and ½ teaspoon of salt and process until well combined.

Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.

Line an 8'' x 4'' loaf pan with parchment paper.

Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds.

Bake for 45 – 50 minutes, or until the bread is golden-brown and a metal skewer or knife inserted in the center comes out clean.

Remove from the oven and let cool completely.

Remove the bread from pan.

Wrap the cooled bread in foil or plastic wrap, or place it in a plastic bag and store in refrigerator for up to 5 days.

NOTES

Alert editor

Nut seed bread

1 1/2 cup almond meal
6 tbsp sunflower seeds
6 tbsp pumpkin seeds
4 tbsp chia seeds
3 tbsp flax seeds
1/3 cup almonds
2 tbsp coconut flour
1 tsp baking soda
3 eggs
3/4 upalmond milk
1/3 upolive oil
1 tbsp honey
1 tbsp cider vinegar
1/2 easpoonsalt

Preheat the oven to 350°F.
Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons.
Place the almonds in a food processor and pulse a few times.
Add the remaining seeds and pulse until coarsely ground.
Add the almond meal, coconut flour and baking soda and pulse
until combined.
Add the eggs, almond milk, olive oil, honey, vinegar and ½ teaspoon of salt and process until well combined.
Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.
Line an 8'' x 4'' loaf pan with parchment paper.
Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds.
Bake for 45 – 50 minutes, or until the bread is golden-brown and a metal skewer or knife inserted in the center comes out clean.
Remove from the oven and let cool completely.
Remove the bread from pan.
Wrap the cooled bread in foil or plastic wrap, or place it in a plastic bag and store in refrigerator for up to 5 days.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (1030g)
Recipe Makes: 1

Calories: 4198
Calories from Fat: 3509 (84%)

Amt Per Serving		% DV

	Total Fat 389.9g	520 %
	Saturated Fat 167g	835 %
	Monounsaturated Fat 124.2g
	Polyunsanturated Fat 73g
Cholesterol 502.8mg		155 %
Sodium 1750.4mg		60 %
Potassium 3230.1mg		85 %
Total Carbohydrate 130.7g		38 %
	Dietary Fiber 66.9g	268 %
	Sugars, other 63.9g
Protein 92.4g		132 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4198

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe