If you crave bread, but know that bread made from grains and sweeteners is not on your prescribed diet, then this is the bread for you. It is not only nutritious and delicious, it takes only 10 minutes of prep time once you have all the ingredients lined up on your kitchen counter. Cooking time is one hour, followed by 15 minutes for the loaf to cool off when removed from the pan.
A patient of mine received this recipe from a friend in Europe. He shared this easy-to-make recipe, knowing how important health-enhancing food is to me. Ever since I tried out the recipe, this nut-and-seed bread has become one of my staples.
Guests who come for dinner have expressed wonderment that bread made without grain or sweetener could be so delicious and take so little time and effort to make—perfect for busy people who don’t want to spend too much of their lives in the kitchen, yet also don’t want to sacrifice good nutrition.
As always, it’s preferable to cook with all organically-grown ingredients to decrease your chances of consuming herbicide residues, such as glyphosate from RoundUp.
Ingredients
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup flax seeds
- 1/2 cup sesame seeds
- 1/2 cup of hemp seeds
- 3 Tbs. psyllium husk powder
- 2 Tbs. chia seeds
- 6 eggs
- 4 oz. olive oil
- 2 teaspoons Himalayan salt
Preparation
- Coarsely grind the almonds and walnuts in a coffee grinder or a food processor. Place in a large bowl.
- Add all the rest of the ingredients to the bowl and mix them thoroughly with a large spoon. Don’t be concerned if the mixture looks more liquid than grain-based dough.
- Cut out a sheet of parchment paper and place it inside a bread pan.
- Pour the dough into the bread pan
- Bake the bread at 320 degrees F. for about one hour.
- After removing the bread from the oven, let it cool off on the counter for 15 minutes.
- When serving the bread, you can warm up the slices in the toaster oven and then cover the slices with butter made from pasture-raised cows. (No, the butter will not be harmful to your cholesterol levels. That theory was debunked 20 years ago.) You could also try spreading nut butter on the slices. My favorite spread is a non-dairy cultured cashew cream cheese spread made by a company called Miyoko.
- Wrap the loaf in parchment, then place it in a plastic bag for storage.
TIPS:
I make three loaves at a time. I cut two of the loaves in half, then wrap each half with parchment paper and place it in a plastic bag and store in the freezer.
Some of my friends have made delicious variations:
- Add a cup of thinly slice black olives and one tablespoon of finely chopped garlic to the dough for a savory version of the bread.
- For a sweeter version, but non keto, add a cup of dried cranberries sweetened with apple juice.
Here’s to your good health!
From Doctor Feel Good with love!
A slice of crunchy nut-and-seed bread, packed with vitamins, minerals, essential fatty acids—and abundant flavor.
Dear Erica!
I’ll try it this weekend 🙂 I hope you’re well! I’ll write to you soon.
A big hug from Munich!
Cristina
Thanks for the recipe Erica,
I just made it and it is still in the oven.
I used a scale to measure the ingredients, and I noticed that 4 oz were closer to a cup than half a cup.
has anyone else noticed that?
Thanks,
Rosalia
Whoops! Thanks for pointing that out, Rosalia. I will clarify that on the post right now. I hope it turns out okay in spite of this miscommunication. Love, Erica
Love this bread and just downloaded the Paleo Bread recipe mentioned so many times by your readers.
Any idea what the nutritional breakdown is for a slice?
Thank you for the comment, Susan. The nut and seed bread is nutrient dense. The nutrients are essential fatty acids, proteins, complex carbohydrates, and a whole array of minerals. Eating a variety of raw, unmilled nuts and seeds has lots of health-enhancing attributes. However, when the seeds are processed into oils for cooking, they are no longer good for one’s health, due to the oxidative damage that occurs with the processing. In your request for a nutritional breakdown, you might have meant for me to list specific nutrients. The list would have been too long for me to include in this blog post. I hope I answered your question. Many good wishes, Erica
dearest dr. feel good –
wow! this is delicious! I am clearly not a baker and this was a huge success with almost no effort at all. I subbed out the walnuts for pecans because my dog cannot eat walnuts and we share food. I had all the ingredients except the parchment paper (have never used this before) and the psyllium powder. I actually expected the bread to brown on the top but it didn’t – it did rise very nicely and produced a lovely bread “crack” on the top. very moist and absolutely delicious!
I have a question – can I freeze this? and, if that’s okay – should I slice it first??? what’s protocol?
I can see using this recipe for a robust french toast or a more savory loaf with thyme or other herbs. love the ensuing creative adventure this welcomes.
thank you erica and much love to you!
sidney
That’s great, Sydney. I’m so glad your loaf turned out well. I hope your dog enjoyed the bread as well. Next time I make this bread, I’m going to make three loaves at one time. I will freeze two of the loaves. When I freeze bread, I cut each loaf in half and wrap it with parchment paper. If I think I won’t eat a half a loaf within a few days, then I cut individual slices and wrap each slice before I freeze them. Much love, dearest Sydney.
ooops – after re-reading my post, I realized that the wording makes it seem as tho I did not use either the parchment paper or the psyllium powder and that is incorrect. I purchased both and used them. (the parchment paper is really great, so very glad to know about it!)
thank you, erica, for the tips on freezing. I can tell that this will become a staple for me and it makes me happy to have such a healthy choice for a bread. win/win.
xxoo
sidney
I’m so happy to hear that, Sydney! Love, E
Your Paleo bread recipe has been my main-stay for a long time. I can’t wait to try this one too.
I appreciate the photo. I would have assumed a finer “crumb” was expected.
Thank you (and thank your patient) for sharing.
I will thank my patient! If you would like a finer “crumb,” you could put all the dry ingredients in a food processor. Let me know what you think of the seed bread. Love, Erica
This looks extremely delicious! Can’t wait to try some with lots of butter 😉
Much love, Lauren
Yes!! Lots of butter is divine. Much love and hugs, E
This looks like a great recipe.
THANK YOU!
Would it work to grind up all the ingredients just before mixing it up?
I, personally, would find it hard to chew up all those seeds.
Lasita
You could certainly grind everything up, but you might find the bread less chewy than you think. When the seeds are mixed with the eggs and the oil and then cooked, they become much softer. Whatever approach you try, please let me know how it turns out. Love, Erica
Mercy, Erica, so good to hear from you again. I hope you’re feeling well and your newest book is coming along.
The bread recipe looks heartily delicious. I will try it this week. As it happens, I eat a lot of nuts already and dark chocolate (only because it has been declared a health food, of course). I already wonder if I consume too much oxalate and know I’m likely to eat a lot of your nutritious bread. Any advice for folks concerned about overdoing oxalates? Do you see this in your practice as a frequent or serious problem?
A big loving hug, Bob
Thanks for your message, Bob. I’m still here, in spite of the long silence. Life has gotten way too busy these days. In addition to my medical practice, I’m trying to keep up with all the research and findings that mainstream media doesn’t talk about, so that I can give good advice to my patients. And I’m working on memoir #2 on the weekends. I’m on page 200 and hope to have the manuscript completed before the end of the year. On the subject of oxalates, I would only be concerned if you had the symptoms of high oxalates, such as kidney stones, fatigue, brain fog, and muscle aches. The problem is that most of those symptoms are found in quite a few other conditions. So, it can be confusing unless you went on a low-oxalate diet to see if you felt better. Many people think that oxalates are their problem and then it often turns out they have something else. I eat an extremely high oxalate diet and, fortunately, I don’t have symptoms. I also keep well hydrated which can mitigate some of the problem. I hope you’re staying healthy and feeling good. A big, warm hug to you too, Bob.
Looks and sounds yummy, Erica . . .Thank you for posting the recipe!!
With appreciation, Rebekkah
I hope you enjoy the bread! Love, Erica
Oh wow! This looks impressive! I have been making nut bread using your paleo bread recipe for a few years now and my family loves it. This looks like a great alternative and I look forward to making it tomorrow. Thank you!
That’s great, Paola. Let me know what your family thinks of this version. One of the big differences is that this one is so easy to put together. Many blessings, Erica
They gave it a big thumbs up! I particularly like the fact that there is more to chew (very satisfying) and the complexity of the taste that comes from the various unground nuts. And yes, as you say, the preparation is less time-consuming. Thanks again, Erica.P
Thanks for the feedback. I’m so happy your family enjoyed the bread. Many blessings, Erica
Thank you so much Erica. I am one of those who really miss bread. This will fill the bill.
Love, Linda
Let me know how you like it. I slather the slice with butter after it is toasted. It’s so delicious!!
Wow! Can’t wait to try this! Thank-you for sharing!!
You’re welcome. I hope you enjoy it!!
I sell raw, organic, pastured butter from my registered Jersey and certified A2A2 cow, Bella. She has 35 acres of fresh, mountain, virgin grass. She is fed organic fodder (I soak and sprout organic wheat) and organic kelp while being milked. I milk with a milking machine so there is no chance of contamination in the barn. The warm milk is then run through a cream separator. This heavy cream is then cultured in the fridge for about a week and then I turn it into butter. It is lightly salted to help preserve it. I sell it, by appointment, out of Core Connection off of St. Mike’s and it’s $35/pound.
I offer other items as well and welcome your inquires. dgarciasf@gmail.com
Delia’s farm produce is divine. Her cows are probably the happiest farm animals on the planet!!
Where can I sign up for your subscription/newsletter? Thank you!
Harriet, you can sign up here.
https://www.musingsmemoirandmedicine.com/subscribe-to-newsletter/
Please send these articles & other health info to my email! thanx, ( I can’t always depend on facebook)Thank you. I love this bread recipe. Happy birthday, soon, Eriica-June 14th!
Do you have information on calories per slice and other nutritional facts?
No, I didn’t put together that information. I have actually encouraged my patients not to count calories. Calories from carbohydrates do not metabolize the same way as calories from the beneficial fats and protein. For example, 100 calories of pasta and 100 calories of avocados do not produce the same results in the body. Listing the nutritional facts would have indeed been a good idea, but very time-consuming for me to gather that information. I have discussed this in other recipe-related blog posts in the past.