Gluten-Free Nut Bread

Nutrition / September 27, 2016

It’s officially fall and all I want to do is stay in the kitchen and bake.

I’d like to think I’ve been on a roll…biscuits with our soups, making muffins with leftover carrots and apples and now this nut bread that I’m hooked on.

I’ve been leaning toward a more gluten-free diet lately (thanks for the nudge, Dean :P) and decided to attempt a gluten-free bread. Lara has been sending in her bread recipes, too. With her latest being corn bread two ways – 1 quick, 1 yeasted.

So now I’m sharing mine! One slice is more than enough to have you feeling satisfied for hours because of all the healthy fats and protein from the nuts.

We’re talking walnuts, pumpkin seeds, sesame seeds and more – all boasting plant-based calcium, magnesium and trace minerals like manganese.

Plus, even if you’re a less-than-adequate baker, I swear you can make this! So give it a try 🙂

Gluten free nut bread 01
Ingredients:

  • 1/2 cup pumpkin seeds
  • 1/4 cup walnuts, chopped
  • 1/2 cup flax seeds
  • 1 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1 cup almond flour
  • 2 tbsp. chia seeds + 1 tbsp for sprinkling on top
  • 5 eggs
  • 1 tsp. Salt (I tend to use minimal salt in all my recipes, so adjust accordingly)
  • 1/2 cup of water

Preparation:

  1. Preheat oven to 375 degrees fahrenheit (175 degrees C)
  2. Grease a medium loaf pan or line it with baking parchment (see above)
  3. Combine all dry ingredients together in a large bowl and mix well.
  4. Add the 5 eggs and slowly add the water and stir well.
  5. Pour mixture into your loaf pan and sprinkle the remaining 1 tbsp. of chia seeds on top
  6. Bake in the oven for 30 minutes, or until a toothpick can be inserted and comes out clean. (This will depend on your oven. Some may take up to an hour, but keep checking every 10 minutes after 30 minutes.)
  7. Cool and slice.
  8. Serve!

Gluten free nut bread 03

This loaf will last ~5 days in your bread pantry and even longer in the fridge. If you don’t want your bread to be as dense, you can also add 1 small zucchini, shredded and one more egg.

Personally, I enjoy it toasted with some butter. That’s it! But I’ve also added cheeses, olive oil and fresh tomato and cucumber too. 

What will you add to yours? Let me know in the comments below.

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Monica

2 thoughts on “Gluten-Free Nut Bread

Shahnaz

Hi Monica
Recipe looks great but I am also allergic to nuts. Having arthritis…gluten free sounds good for but any recommendations to alternate nuts with…? Would appreciate it very much. FYI I am a big fan of AlgaeCal and take it regularly. It has increased my bone density in back.
Thanks

Monica

Hi Shahnaz,

The two nut varieties used in this recipe are the 1/4 cup of walnuts – I’m thinking you can replace with an additional 1/4 cup of pumpkin seeds instead. And 1 cup almond flour, which you can replace with a gluten-free flour or a whole wheat flour if you don’t react to gluten. I haven’t tried this yet, but I’m sure it would yield a similar result!

So wonderful to hear you take AlgaeCal and it has increased your bone density! If you have any questions during your continued bone health journey know that we are always here 🙂

– Monica from AlgaeCal

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