Nuts & Seeds Galore Bread
My mom sent me a recipe of a bread made purely from nuts, seeds and eggs attached with a picture of the one she made. It looked amazing! And so easy to make! I didn't have all the ingredients that the recipe called for so I figured I'd wing it and throw together whatever I had in the pantry, in hopes of creating my own version of this crazy good idea of an incredibly nutrient dense bread!
...It worked! It's definitely not a light and fluffy sandwhich bread, so we cut it thinly and enjoy just one or two slices a day because of how nutrient & calorie dense it is. It's an excellent snack, full of healthy fats and protein!
My husband and I may be biased to my alternatives to otherwise not so nutritious staples like bread. So, we LOVED it. But, full-disclaimer: one client wasn't so keen (...she doesn't like nuts and seeds...) but another client wanted the recipe ASAP.
Try it out for yourself and let me know what you think! Slap some REAL butter on it, almond butter, honey, or just eat it as is!
Nuts and Seeds Galore
Prep time: 10 minutes
Cook time: 1 hour 5 minutes
Dairy free, grain-free, sugar-free
1/2 cup sunflower seeds
1 cup sesame seeds
1 1/2 cups pumpkin seeds
1 cup shredded coconut*
1/2 cup tahini (or almond butter)
1 cup cashew pieces
1 cup chopped walnuts
1/3 cup chopped almonds
1 1/2 teaspoons sea salt
Note: Feel free to use any variety of nuts and seeds you have, just keep the proportions the same. (i.e. trade out 1 cup chopped walnuts for 1/2 cup chopped walnuts + 1/2 cup chopped pecans)
Preheat the oven on convection bake to 175C (350F)
Line a loaf pan with parchment paper
Pour all ingredients into a big mixing bowl
Mix well with a spatula or spoon
Pour the "batter" into the loaf pan and spread it out evenly
Pop it into the oven and bake for 1 hour and 5 minutes, the top should start to golden
Remove from the oven and tap the loaf pan, it's done baking if it sounds hollow when tapped
Allow the bread to cool on a cooling rack
Slice thinly and ENJOY!