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
One slice is more than enough to have you feeling satisfied for hours because of all the healthy fats and protein from the nuts.
|Prep Time||25 minutes|
|Cook Time||30 minutes|
|Total Time||55 minutes|
- 1/2 cup pumpkin seeds
- 1/4 cup walnuts
- 1/2 cup flax seeds
- 1 cup sunflower seeds
- 1/2 cup sesame seeds
- 1 cup almond flour
- 3 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 water
- Preheat oven to 375 degrees Fahrenheit (175 degrees C).
- Grease a medium loaf pan or line it with baking parchment (see above).
- Combine all dry ingredients together in a large bowl and mix well.
- Add the 5 eggs and slowly add the water and stir well.
- Pour mixture into your loaf pan and sprinkle the remaining 1 tbsp. of chia seeds on top.
- 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.)
- Cool and slice.
Nutritional facts per one ounce slice: 88 calories, 2 grams protein, 10 grams carbohydrate, 1 gram fiber, 4.39 grams fat (only 0.62 grams saturated, the rest unsaturated), 52 mg calcium, 39 mg potassium, 8 mg magnesium, 2.3 mg selenium, 1 mg iron, 63 mg sodium (if salt sensitive, use ¼ teaspoon of salt or omit altogether)
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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