Friday, March 29, 2013

Nut Bread Round Two

Nut Bread

One of my first posts was of Paleo Nut Bread. Since then, Sarah, from My New Roots, also posted a nut bread.  She called it the Life-Changing Loaf of Bread, and since she is my favorite blogger there was basically no excuse not to make it. 

This bread is dense since it is almost all nuts and seeds, but so yummy. It has more flavor than the last one I made and again, it is perfect for toast. The main ingredient Sarah points out in this bread is the psyllium (sill-ee-um) seed husks. They are the binding ingredient since there is no flour or egg in the bread. They are also filled with fiber, which helps to regulate the digestive system.

Nut Bread

Recipe makes one loaf of about 16 slices with 150 calories each slice


1 cup sunflower seeds
½ cup flax seeds (ground)
½ cup hazelnuts
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1/2 tsp. sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
2 cups water


1. Place fitted parchment paper in a metal loaf pan. Preheat oven to 350°F

2. Combine all dry ingredients in a bowl, stirring well (Sarah suggests mixing it right in the pan). Whisk maple syrup, melted oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or up to a day (I let mine sit overnight). To ensure the dough is ready, it should retain its shape even when you pull the side of the parchment paper out of the pan.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan and remove parchment paper, place it upside down on a cooling rack and bake for another 30-35 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
**Store bread in a tightly sealed container for up to five days. If you want to freeze, Sarah suggests slicing it before hand.