A very special Gluten-Free Loaf: All Seed and Nut Bread

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This is a great idea. I thought “here’s a great recipe” when I first saw it on Milana’s blog. I called it bread because it is loaf shaped and because my original plan was to have it in lieu of the standard refined carbs stuffed bread. You might know I am constantly fighting carbohydrates, a battle I always lose when in front of a fragrant dish of pasta al pomodoro (pasta with marinara sauce).

So this was my escape plan for all those evenings when a claustrophobic and crowded ride back home in the London Underground tube sucks up my mental energy so much as to leave me incapable of copying even the most essential home cooking directions. Those quick-and-easy-toast nights, you know. A slice of no flour bread with on top something I find in the fridge (hopefully) and et voila’, les jeux sont fait (meaning the chips are down, meaning that when I can’t be bothered cooking I can eat a box of these cookies, ergo I need a strategic action plan to avoid a sugar overdose from sweets and also complex carbs in pasta and pizza).

justseedsbread-0500 Now I’ve got good news and bad news (and only good news if you love chew-resistant food). The good news is that you don’t need a hacksaw to slice this bread, your common knife will do; the bad one is that you need to be physically and mentally prepared for a proving chewing session, with your jaw getting trained for the World Championship of Resistant Mastication.

If you survive this stage, you get to taste a slice of nutty goodness whose density of nutrients is as high as the density matter of a black hole (and yeah, you’ll probably win the above-mentioned championship). Spreading a moist and simple pate’ on this bread is a must. Pesto, hummus or a veggie spread, everything will contrast well with the crunchiness of this concentrate of Omega-3 essential fatty acids, fiber, vitamins and minerals.

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At the end of the day, we get lots of good things from this not-for-mortal-souls bread. Firstly, after two or three bites we feel full already (either because of the above-mentioned density or because we’ve got enough jaw workout). Secondly, we exercise our jaw and increase oxygen to the joints and muscles (no joking). Not to mention the effects on the double chin! Benefits from all sides, you see?

all seeds and nuts bread-1

All Seeds & Nuts Bread

Ingredients

  • 100 grams of pumpkin seeds
  • 100 grams of sunflower kernels
  • 100 grams of almonds
  • 100 grams of hazelnuts
  • 100 grams of linseed
  • 100 grams of sesame seeds
  • 3 eggs
  • 4 Tbsp. olive oil
  • 1/2 tsp. salt

Instructions

  1. Preheat oven to 350°F / 175°C.
  2. In a large bowl combine all the seeds and nuts, stirring well. Whisk the eggs, oil and mix very well until everything is completely soaked.
  3. Transfer to a loaf tin and bake in the oven on the middle rack, for 30 minutes. Let cool completely before slicing (important, be patient! you'll destroy the bread if you don't wait).
  4. Store bread in a tightly sealed container for up to one week.
http://www.foodrecipeshq.com/all-seeds-nuts-bread-glutenfree/

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26 Comments

  • Reply Milana - TastyPrettyThings January 21, 2014 at 2:06 pm

    Haha perfect double-chin workout! Your bread looks amazing. And yes, it’s not as easy to eat as regular bread, but it is so delicious and so filling! Love the pictures 🙂

  • Reply Layla @ Brunch Time Baker January 21, 2014 at 5:01 pm

    This is perfect for getting all that extra protein in my diet!

    • Reply Daniela @FoodRecipesHQ January 21, 2014 at 8:07 pm

      It is full in protein indeed. I am struggling to finish the loaf… it is so fulfilling!

  • Reply Kiran @ KiranTarun.com January 21, 2014 at 6:34 pm

    Yummers! I’m up for a jaw-dropping challenge 😉

  • Reply Daniela January 21, 2014 at 6:50 pm

    This looks fantastic, Daniela and is good for chin- fitness 🙂
    Perfect to fight a carb craving.

  • Reply Joyti January 21, 2014 at 8:21 pm

    Wow, that looks amazing. No carbs? No grains? And yet, it looks like it would be delicious for toast.

  • Reply Pamela @ Brooklyn Farm Girl January 23, 2014 at 6:35 am

    This bread basically wins every award in the most prettiest category! Amazing!

  • Reply Rosa January 24, 2014 at 10:05 am

    Healthy and full of energy! This loaf is awesome.

    Cheers,

    Rosa

  • Reply Kristi @ Inspiration Kitchen January 25, 2014 at 3:11 pm

    This seed bread looks ssssooo good – I’m definitely up for the challenge!

  • Reply Simone January 26, 2014 at 4:11 pm

    I recently made this for my mom and she loves it, she’s already asked for another loaf!I couldn’t find any linseed in the store but I did add about 85-100 grams of dried cranberries and I think that made it turn out really well! Thanks!

  • Reply rika@vm February 11, 2014 at 12:14 am

    Wow, all of these seeds in this bread?! Looks amazing…I wonder if this will work with flax seeds as an egg replacer…I would love this with cashew cheeze….

    • Reply Daniela @FoodRecipesHQ February 11, 2014 at 11:26 am

      Hi Rika, I believe flaxseed oil with a bit of water could work well. There’s something to experiment here 🙂

  • Reply Jana March 11, 2014 at 6:29 pm

    I tried this recipe but mis-interpreted linseed as linseed OIL. Couldn’t find that so I used olive oil. I thought the “bread” was pretty oily but still very good. Going to the store now for some linseed SEEDS and will try again!

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  • Reply Nikki April 25, 2016 at 8:07 am

    how many servings please?

  • Reply manjari August 3, 2016 at 9:14 am

    Looks amazing,am going to try it without eggs.
    will let you know how it turns out.

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  • Reply Corinne G April 14, 2017 at 8:48 pm

    You did not say walnuts – but I see some in the picture … ok to include??

  • Reply affordablle car ins in La Crosse, WI May 10, 2017 at 3:13 pm

    I’ve been considering trying something similar, as my skin has been changing as I get older, and I’ve found myself reacting to some shampoos that didn’t used to bother me. Thanks for sharing experience with it.

  • Reply Meryl May 25, 2017 at 11:58 am

    Please could you post carb count. I am on very low carb and hopefully can incorporate this recipe. Looks fantastic. Thank you. Meryl

  • Reply Jil Jones September 27, 2017 at 2:19 pm

    What size loaf pan did you use?

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