nut & seed loaf {gf +v}
{vegan, gluten-free, soy-free, dairy-free, vegetarian}
Nut & seed loaf—Bread? Check. Low-carb? Check. Vegan and gluten-free? Check, check! Breakfast. Lunch. Dinner. All day. Every day.
Slab a heap of nut butter on top, followed by fresh berries and a drizzle of maple syrup in the morn’. Smash an avocado on there, finished with sea salt and fresh ground pepper in the afternoon. Use it to scoop up a big bite of saucy-deliciousness in the evening. This is your vehicle and the world is your oyster.
The recipe was adapted from Let it be Cosy's gluten-free nut and seed bread. I kept it simple so I could eat it at every meal, but you could add dried herbs, kalamata olives or even switch up the nuts and seeds to your liking. Just make sure to allow the mixture to rest and firm up before baking as mentioned below.
WARNING: Your eyes may be bigger than your stomach because this bread is packed with protein and very filling. I anticipate that you too will enjoy this bread, so the recipe below makes two loaves. I recommend storing one loaf in the freezer until you finish the first as it perishes within a few days if storing in the refrigerator.
Bon appetit!
//Tools//
loaf pan (about 8x4 inches)
large mixing bowl
spatula
food processor
knife for slicing bread
cutting board
//Ingredients//
1 cup (100 g) chickpea flour
3/4 cup (100 g) buckwheat flour
1 2/3 cups (150 g) raw walnuts
1 3/4 cups (250 g) raw pumpkin seeds
3/4 cup (100 g) raw sunflower seeds
1/2 cup (80 g) raw sesame seeds
2 tablespoons chia seeds
2 tablespoons raw flax seeds
optional 4 tbsp nutritional yeast
1 1/2 teaspoons sea salt or to taste
2 1/4 cups cold water
avocado, coconut or olive oil to grease the bread pan
//Directions//
Pulse the walnuts and about half the pumpkin seeds in the food processor until they turn into a flour-like consistency (be careful not to over process or the seeds may turn into butter!).
In a large mixing bowl, combine the processed nuts, the remainder of the pumpkin seeds, sunflower seeds, sesame seeds, chia and flax seeds along with the chickpea flour, buckwheat flour, optional nutritional yeast and salt. Slowly add in the cold water, mixing everything together with a spatula. Allow the mixture to sit for about 45 minutes. It should firm up and not be runny.
Meanwhile preheat the oven to 350 F/180 C. Grease a loaf pan with oil and pour half the mixture into the loaf pan so it's about 3 inches high (the other half is for the second loaf). Use the spatula to level the top of the bread, it can bow a bit at the top to mimic a standard loaf. Brush the top of the loaf with oil and bake for 45 minutes to an hour. Stick a knife or toothpick through the center of the loaf, if it comes out clean it's ready. *Allow the bread to cool for an hour before removing it from the pan and slicing. It's OK if the bread crumbles a bit (the crumbles are the best part!). Repeat the process with the second loaf.
The bread can be stored in an airtight container in the refrigerator for 2-3 days or in the freezer for up to a month.
//Notes//
*When removing the bread from the pan, slice around the sides of the pan if the edges are stuck. Then, gingerly flip the pan over onto a cutting board to release the bread.