Nutty Seedy Bread, grain-gluten-dairy free!

When you need a bread without grains, gluten and dairy free, I have one delicious solution! This bread made with nuts, seeds and eggs, is a great treat when you try to eliminate grains. It is also a very high protein snack and goes great with any kind dips or nut butters.

I discovered this bread when I was detoxing and it really satisfied my need for a bread when I was eliminating grains.

This recipe is from a book called “33 Day Elimination Diet”, written by Asli Osma Kender. She is a Chef and a Health Coach from my school and educated in Functional Medicine and Nutrition. I really enjoyed her book and recipes, and I hope one day she writes in English, too!

You can make with any nuts and seeds available at home and here is my version.

Ingredients:

  • 5 big eggs
  • 1 teaspoons of sea salt
  • 3 table spoon of olive oil
  • 1 Cup of each nuts and seeds, grinded as small as possible:
  • Raw almonds
  • Raw hazelnuts
  • Pumpkin seeds
  • Sunflower seeds
  • Flax or chia Seeds
  • Sesame seeds
Nutty Seedy Bread, grain-gluten-dairy free

Method:

  • Preheat oven to 170 degrees Celsius
  • In a food processor, blender, or coffee bean/nut/seed grinder take all the nuts and seeds and grind them until a fine powder is created. Pour into a large mixing bowl, add salt, mix all well and set aside.
  • In a small mixing bowl, whisk the eggs and then add olive oil.
  • Add the eggs & oil to nuts/seeds and mix well. Use you hands to knead the dough and get a texture that holds on. If not, add some water to make it moister.
  • Pour the mixture into a small rectangular cake or bread pan, press with your fingers to place the dough firmly.
  • If you have time, cover the dough and let sit at room temperature for 2 hours and up to 24 hours. If you don’t have time, it is still good! Just continue 🙂
  • You can decorate the top with sesame seeds or black cumins or any herb you like e.g. oregano.
  • Bake for 60 minutes
  • Let cool at room temperature before slicing.
  • Store the bread in an airtight container in the refrigerator for 5-7 days.
  • Toast the bread before you eat!
  • You can also freeze this loaf in individual slices.
  • Enjoy!

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