Heart healthy and nourishing nut and seed bread. Try it and thank me later!
This recipe gives an airy, juicy and soft bread. It will keep you full for hours. Protein and fiber-rich, hearty, tasty loaf of goodness! When I make this, it´s always gone in 1-2 days!
Hearty nut and seed bread
Heart healthy and nourishing nut and seed bread. Airy, juicy and soft, this bread will keep you full for hours.
- 130 grams oat flour
- 130 grams raw almond flour
- 130 grams sesame seeds
- 130 grams macadamia (or other nuts)
- 130 grams sunflower seeds
- 130 grams chia seeds
- 2-3 tablespoons greek yoghurt (optional)
- 7-8 eggs (depending on the size)
- 1, 6 deciliter (160 ml) extra virgin oil (cold pressed) or water (or a mix)*
- 1-2 teaspoons salt
- 1 tablespoon ispaghula/psyllium husk (optional, but functions as a good binder in this type of bread.
- 1 tablespoon honey (optional, not necessary when adding macadamia which add sweetness)
- Oil: You can use any oil you like. In general I prefer a mix of neutral oil, like sunflower or canola oil, and water. Some olive oil is a good choice as well, especially if mixing with herbs.
- To lower the cholesterol: Use 12 egg whites instead of 6 whole eggs.
Spice up your bread:
- Play around with herbs and spices! Some favorites are cinnamon and lemon zest, or rosemary and lime juice.
- Preheat oven to 175°C/350°F
- Lightly beat the eggs, salt and oil in a large mixing bowl (and honey, optional)
- Add the remaining ingredients and mix well. No need to chop the nuts, grains and seeds
- Let sit for 10-15 minutes
- Press the batter into an oil or parchment paper lined loaf pan. Top with sesame seeds!
- Bake in the middle of the oven at 175°C for 55 minutes, or until it is firm and sounds hollow when thumped on the bottom
- Wait until the bread is completely cool to slize
- If you add some extra nuts or dried fruits, be sure to add extra oil and salt as well
- It is not very important what kind of nuts you use. If you are allergic or only have some nuts available, just use the ones you do have or can tolerate
- The bread last for 3-4 days in a drawer. A lot longer in the fridge
- If you make this bread frequently I suggest to premix the nuts, grains and seeds and just blend with oil and salt when you are ready to bake!
For more ideas about nuts, fruits, herbs and spices to add to your bread, visit this post!
Courses breakfast, lunch, snack
What is your…
What is your favorite bread, and your favorite seeds, nuts, herbs and spices to add? Comment below so I can do a recipe inspired by them. Let me know what you think in the comments, rate the recipe if you try it (it helps me improve them for you!), and if you make it at home share it on Instagram with #alalinn som I can see!0