This nut and seed bread is quite unique in that it's not light, fluffy, and airy like your typical flour-based bread. Quite the opposite - it’s chewy, nutty, hearty, filling, moist, and very satisfying. It's also free of grains and pseudo-grains, and very high in fiber and protein. I will go so far as to say that this bread is good for you.
Add the almonds, hazelnuts, and pumpkin seeds into a food processor and pulse until they resemble coarse flour.
Combine the almond-hazelnut-pumpkin-seed "flour" with the rest of the ingredients. Stir until the batter is combined.
Press the batter into a standard loaf pan lined with parchment paper. Preheat the oven to 350°F (175°C) and bake the loaf of bread for 45 minutes. After 45 minutes, remove the bread (together with the parchment paper) from the pan and place it on a baking sheet (or a silicone mat). Bake for another 15-25 minutes.
Let the bread cool completely before slicing.
Store bread in a tightly sealed container in the refrigerator for 3-4 days.
For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months.
Roasted, chopped, and ground nuts go rancid more quickly than whole raw ones. So, storing the bread in a cool place is really important.
*I prefer 2 Tbsp. (30 ml) maple syrup, but it's not keto-friendly.
This recipe has been adapted from My New Roots.