5 from 16 votes
ketogenic and vegan bread with nuts and seeds
Nut and Seed Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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.

Servings: 1 loaf
Ingredients
  • 1/2 cup raw almonds
  • 1/2 cup raw hazelnuts
  • 1/2 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1/2 cup golden flax seeds
  • 1/2 cup chia seeds
  • 1/4 cup golden flaxseed meal
  • 1/2 cup psyllium husks (not psyllium powder)
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. salt
  • pinch powdered stevia*
  • 1 1/2 cups warm water (ideally about 100°F/38°C)
Instructions
  1. Add the almonds, hazelnuts, and pumpkin seeds into a food processor and pulse until they resemble coarse flour.

  2. Combine the almond-hazelnut-pumpkin-seed "flour" with the rest of the ingredients. Stir until the batter is combined.

  3. 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.

  4. Let the bread cool completely before slicing. 

  5. 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.

Recipe Notes

*I prefer 2 Tbsp. (30 ml) maple syrup, but it's not keto-friendly.

This recipe has been adapted from My New Roots.