This gluten-free bread recipe provides a loaf that has a soft flaky texture and is delicious eaten on its own! It also tastes great with almond butter, avocado and hummus, or any other toppings you prefer! It’s the perfect bread replacement. This nut and seed bread is ideal on the elimination diet we use on the 21-Day Program, or just daily clean eating.
BREAKING IT DOWN
The mixture of pumpkin, hemp, chia, and flax seeds provide this bread with tons of protein and fiber. The almond and coconut flour mixed together with the seeds make this bread nice and fluffy in texture. Nuts and seeds can sometimes be hard for your natural digestive enzymes to break down, but by breaking down the ingredients first in a food processor it makes it easier for your body to digest the nutrients properly. You won’t feel bloated or weighed down after eating this bread.
Although tiny they are high in fiber providing almost 11 grams per ounce. One serving provides the recommended fiber intake for the day. Fiber regulates insulin levels and balances your blood sugar levels. Chia seeds are also a great prebiotic which help support and feed the natural probiotics in your digestive system so that you are able to absorb and break down the nutrients you eat more efficiently.
A complete protein, hemp seeds are the most easily digested when compared to other high protein foods like meat and cheese. Hemp seeds are made up of ⅓ of oil and ¼ protein which supports cellular health and energy.
These are high in omega-3 fatty acids and if you eat a strictly plant-based vegan diet these are a great source of the kind of fats that your body craves. These healthy fats support skin, hair, and nails. These fats also help protect the lining of your digestive system and has been shown to be beneficial for people suffering from Crohn’s disease.
1½ cup almond meal
6 Tbsp hemp seeds
6 Tbsp pumpkin seeds
4 Tbsp chia seeds
3 Tbsp flax seeds
⅓ cup almonds
2 Tbsp coconut flour
1 tsp baking soda
¾ cup almond milk
⅓ cup olive oil
1 Tbsp raw honey (or coconut nectar if cleansing)
1 Tbsp apple cider vinegar
½ teaspoon pink himalayan sea salt
Preheat the oven to 350°F. Line an 8” x 4” loaf pan with parchment paper. Make your flaxseed eggs by mixing together the flaxseed meal and water and set mixture aside.
Mix the pumpkin, hemp, flax and chia seeds in a bowl, set aside 3 tablespoons.
Place the almonds in a food processor and pulse a few times.
Add the pumpkin seed, hemp, flax and chia seed mixture into the food processor and pulse again a few times.
Then add the almond meal, coconut flour and baking soda flaxseed egg replacer, almond milk, olive oil, honey or coconut nectar, apple cider vinegar and ½ teaspoon of salt and process until well combined. Mix and then use a spatula to wipe down the sides and pulse again.
You want to make sure all the ingredients are well-combined. Let the batter rest for 5 minutes before pouring into loaf pan and spread it evenly and smooth out using a spatula, then sprinkle with the reserved mixed seeds.
Bake for 45 – 50 minutes, or until golden brown. When it’s fully cooked, remove bread from the oven and loaf pan and allow to cool. Store your bread in the refrigerator. You can even freeze half of it to save to eat later. This gluten-free bread recipe is quite flexible and can be easily adapted.
Recipe and photos by Dorit Jaffe
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