Gluten-Free Bread From Nuts & Seeds
November 20, 2023 by Kimberly
Enjoy a nutty, seedy bread made with just nuts, seeds, salt, oil, and eggs. Each bite is rich and hearty, providing a delicious and wholesome flavor experience. And I promise: you can’t taste the egg at all!
70 MINUTES
EASY
VEGETARIAN
INT.
225 PER SLICE
NUTTY / PROTEIN
EVERYDAY
BREAD
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Experience a nutritious bread crafted solely from nuts, seeds, salt, oil, and eggs. This wholesome blend delivers a rich and hearty flavor, providing a satisfying, protein-packed option for those seeking a gluten-free and flavorful bread. Simple yet nutritious, it ensures a fulfilling treat without compromising on taste. And the best is: you can’t taste the egg at all!
How to serve:
Enjoy this nutritious bread in different ways! Toast it with simple butter for breakfast or pair it with cheese and fruits for a tasty snack. The rich, nutty flavor also goes well with soups and salads, adding a satisfying crunch. Whether on its own or part of a snack spread, this bread suits everyone’s taste, making it a yummy addition to any meal.
How to store:
Store this nutritious bread in a bread box, preferably wrapped in parchment paper to prevent moisture buildup. For extended freshness, freeze it in slices with parchment paper between layers. Thaw in the refrigerator and toast for a delicious experience whenever you’re ready to enjoy.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
If you want to get to know me better, click here!
„Let’s make a piece of happiness“
INGREDIENTS
FOR 18 SLICES
BATTER
- 5 eggs
- 1/2 tsp salt
- 50ml olive oil (10 tsp)
- 100g flaxseeds (1/2 cup + 2 tbsp)
- 200g mixes nuts (1 cup + 1/3 cup)
- 100g sunflower seeds (1/2 cup + 1/4 cup)
- 50g pumpkin seeds (1/4 cup)
- 50g white sesame (1/3 cup + 2 tsp)
ACTIVE: 2 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- medium sized bowl
- ovenproof dish – I used a loaf pan 25x10cm (10×4 inch)
- Preheat the oven to 160°C (320°F).
- Line the loaf tin with baking paper.
ACTIVE: 5 min
PASSIVE: 60 min
COOKING
1. Whisk the 5 eggs with 1/2 tsp salt in a bowl. Meanwhile, add the 50ml (10 tsp) olive oil and mix well.
2. Pour 100g (1/2 cup + 2 tbsp) flaxseeds , 200g (1 cup + 1/3 cup) mixed nuts, 100g (1/2 cup + 1/4 cup) sunflower seeds, 50g (1/4 cup) pumpkin seeds and 50g (1/3 cup + 2 tsp) white sesame seeds into the bowl with the egg mixture and mix everything together.
3. Pour the entire mixture onto the baking paper in the loaf tin and spread evenly.
4. Bake in the oven on the middle shelf for 60 minutes. The bread can be eaten warm, but make sure that the slices are not cut too thinly. Once the bread has cooled, thin slices can also be cut.
NOTE: The calorie information may vary depending on the product used, country and region.
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