Helllooooooo (paleo) people!
I’ve been hyping this bread for way too long, I know, I’m sorry!
Here’s what happened, I had 2 bread recipes, one for a fluffy version and one for a dense version. You guys voted for the fluffy version. So I started trying to perfect the fluffy version but then I went on my super strict anti Candida, anti SIBO diet and couldn’t eat any nuts!
Sooo I put the bread on hold, but now that I’m adding some small amounts of fodmaps back into my diet, I recreated the bread. And this tme, it is SO GOOD!
Now, this recipe is not low fodmap, I’m sorry. I’ve been eating it in small amounts though and I’m usually ok, even with all my previous gut issues! The good news, this recipe is LOW carb, and HIGH fat. It also packs way more nutrients than regular gluten free bread. It’s great for anyone who is doing low carb, paleo or gluten free!
This seed bread is full of extra fiber too! The flax and psyllium powder add about 10 g of fiber per slice! So this is perfect for those who have a hard time getting their fiber in. Just make sure you drink lots of water when eating it.
What I’m saying is, this recipe checks all the boxes. Low carb, high fat, zero sugar, extra fiber AND it’s DELISH! Like I can’t even explain how good it is toasted with some avocado and red pepper flakes… I’m drooling.
Here is the long awaited recipe! If you try it, post it on your story and tag me so I can share!
Paleo Seed Bread
- 1/2 cup almond flour
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw hazelnuts
- 1/2 cup ground flax seen
- 1/2 cup chia seed
- 1/2 cup psyllium powder
- 4 eggs
- 1/4 cup olive oil
- 2 tsp salt
- 1 1/2 cups water
- Preheat oven to 350.
- Stir together all the dry ingredients then put them in a processor or blender and pulse a few times until the nuts are broken up a bit.
- Remove from processor and put back into bowl.
- Add 1.5 cups water and mix well.
- Add the eggs and olive oil and mix really well.
- Line the bottom of a 9×5 baking dish with parchment paper. Don’t skip this step, it sticks like a mofo.
- Pour the dough into the baking dish lined with parchment paper, smooth out the top and edges.
- Bake at 350 for 1.5 hours or until the top gets nice and golden.
That’s it! I suggest letting it rest a couple hours so that it cools before you cut into it. Totally understand if you just can’t wait though.
Hope you all love this recipe as much as I do!