When trying to come up with a name for this nut and seed bread, my research triggered many similar recipes. This recipe is called everything from Paleo bread, Nordic Bread, Paleo Nut Bread, to Nordic Stone-Age Bread. The truth is, it’s not bread by artisan bread-making standards. I was first introduced to this “bread-ish” by my friend Joyce Wallace. Joyce is committed to a gluten-free lifestyle, and she’s always coming up with amazing gluten-free treats. As a matter of fact, this seedy, nutty bread is gluten-free, paleo, and it can easily be made vegan. Most of all, it’s completely satisfying.
No living thing had anything to do with the making of this healthy nut and seed bread
No flour, yeast, or leavening agent is part of the preparation of this bread. When I know that it’s in my freezer, I know that I have a satisfying breakfast waiting for me. This bread is a real treat because it’s not that difficult to make! In fact, it’s hard to believe how delicious this simple recipe for a Keto nut and seed bread turns out.
How to Make this Bread Recipe
All you need to understand is the flax seeds, and chia seeds are the glue that holds this recipe together. In addition, our vegan friends can swap the honey with more banana, or maple syrup, or even applesauce. All you need are 3 cups of any nut and seed combination that you have on hand. You can’t mess this recipe up. It may seem complicated, but it’s not.
Step One: Gather Ingredients
You’ll need walnut halves, pistachios, cashews, sunflower seeds, ground flaxseeds, chia seeds, old fashioned rolled oats, cranberries (dried and unsweetened), ripe bananas, psyllium husk powder (you can get this at Safeway, seriously), sea salt, ground cinnamon, nutmeg, pumpkin puree (unsweetened), honey, and coconut oil.
Step Two: Toast the nuts
Position a rack in the center of the oven and preheat to 325 F. Toast the nuts and seeds until golden and fragrant, checking on the pan occasionally, 10-15 minutes. Remove from the oven. Tip: the minute that you start smelling nuts roasted, pull them out.
Step Three: Mix the ingredients
Meanwhile, in a large bowl, stir together all of the dry ingredients, stirring well.
In a medium bowl, mix all of the wet ingredients: whisk honey, coconut oil, and water, banana puree, pumpkin pulp.
Add the wet ingredients to the dry ingredients. Then, mix well with your hands to make sure that the dough is moist and evenly distributed.
Line a 9×5 inch loaf pan on all sides with parchment paper and scrape the dough into the prepared pan, packing it in and rounding it slightly on top. However, it won’t rise in the oven. The objective is to sculpt it into the shape of a loaf of bread as if it has risen. Cover tightly with a piece of plastic wrap and let sit at room temperature for at least 2 hours.
When the loaf is ready to bake, preheat the oven to 400 F. Bake the bread for 1 hour and 10 minutes (start checking in at 50 minutes, don’t let it burn); It will be deeply bronzed on top and feel firm to the touch. Let cool completely at least 2 hours. The bread is best sliced reasonably thin and toasted well. Even more, it will keep, refrigerated airtight, up for two weeks.
Things to consider when making this “Bread-ish”
We always encourage you to play with your food, and this recipe is no exception. I noticed from the recipes that I found on this seed and nut bread that there was a pattern that each method followed.
- Feel free to experiment with nut combinations. Pick your favorites. You cannot mess this up.
- You will not need ever to chop any nuts or seeds to make this bread.
- An essential part of this recipe is to understand that the flax seeds and chia seeds and water are the glue that holds this bread together. Our vegan friends can swap the honey with more banana, or maple syrup, agave, date syrup, or even applesauce.
- Before you bake this bread, allow it to sit, shaped like a loaf for at least two hours. During that time, the chia seeds will activate and become “sticky” and binds the recipe in the same way that eggs would. If you’ve never heard of chia eggs, it’s a thing.
- Find Psyllium husk powder in the natural section of grocery stores, in health food stores, and online. It’s not difficult to find.
- Store this bread in an airtight container for up to 2 weeks in the refrigerator. You can also slice this bread and freeze it for an easy toast!
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
Nut and Seed Bread
- 1 cup walnut halves raw
- 1/2 cup pistachios
- 1/2 cup cashews
- 1/2 cup sunflower seeds
- 1/2 cup flaxseeds
- 1/4 cup chia seeds
- 2 3/4 cups old fashioned rolled oats
- 1/2 cup cranberries dried and unsweetened
- 1/2 cup banana mashed
- 1/3 cup psyllium husks
- 2 tsp fine sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp nutmeg freshly grated
- 15 oz pumpkin puree unsweetened
- 1 1/2 cup water warm
- 1/4 cup honey
- 1/4 cup coconut oil
- Position a rack in the center of the oven and preheat to 325 F. Spread the nuts and seeds on a baking sheet and toast until golden and fragrant, checking on the pan occasionally, 10-15 minutes. Remove from the oven.
- Meanwhile, in a large bowl, stir together all of the dry ingredients.
- In a medium bowl, mix all of the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix well with a sturdy wooden spoon or your hands to make sure that the dough is moist and evenly distributed.
- Line a 9×5 inch loaf pan on all sides with parchment paper and scrape the dough into the prepared pan, packing it in and rounding it slightly on top; it won’t rise in the oven, so your objective is to sculpt it into the shape of a loaf of bread as if it has risen. Cover tightly with a piece of plastic wrap and let sit at room temperature for at least 2 hours.
- When ready to bake, preheat the oven to 400 F. Bake the loaf for 1 hour and 10 minutes; The length of baking time depends on your oven. Keep an eye on this at about 50 minutes. The loaf should be deeply bronzed on top and feel firm to the touch. Let cool completely (at least 2 hours). The bread is best sliced relatively thin and toasted well. It will keep, refrigerated airtight, up for two weeks.
If you’re into Paleo recipes, try our Paleo Pumpkin Muffins also