Paleo Nut and Seed Bread
I came across this recipe for paleo bread on one of my favourite blogs Green Kitchen Stories As soon as I read the recipe, I knew I wanted to make this. Apparently it’s a very popular recipe in Denmark, although the original contains eggs. I have no problem using eggs, but thought I’d try this version first just to see how it turned out because it’s always good to have a vegan-friendly and paleo option.
It turned out even better than I had expected. It’s so nutty and delicious and it’s even better toasted. Next time I’ll try using eggs and see how that changes the texture. Made as I did, it’s quite crisp on the ends, but a little softer and more pliable in the centre.
Here’s what I did…

Meanwhile, I added 1/2 cup almonds and 1/2 cup pistachios (both raw) to the bowl of my food processor.

Then I pulsed it in the food processor until the seeds were broken up a bit, but not completely chopped.

I added everything from the food processor plus 3 tablespoons of Extra-virgin olive oil to the bowl of psyllium water which had now gelled.

I mixed it all together well and then left it for a couple of hours. I’m sure it doesn’t need to be left this long, but I was going to the gym 🙂

Then I preheated the oven to 350F and spooned the mixture into a greased and parchment-lined loaf tin.

I baked it for 75 minutes and then removed it from the oven and let it cool for several hours before slicing.
Paleo Nut and Seed Bread
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2 tbsp psyllium husks
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1 1/2 cups water
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generous 1/2 cup raw almonds
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generous 1/2 cup raw pistachios
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generous ¼ cup white sesame seeds
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generous ¼ cup black sesame seeds
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generous ½ cup raw sunflower seeds
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generous ½ cup raw pumpkin seeds
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generous ¼ cup chia seeds
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generous ¼ cup golden flax seeds
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1 ½ teaspoons Himalayan salt
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3 tablespoons extra-virgin olive oil
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generous handful raisins (leave out for savoury version)
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In a large bowl, whisk together the psyllium husks and water and set aside
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Put all of the ingredients other than oil and raisins in the bowl of a food processor and pulse until they’re coarsely chopped.
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Scoop mixture from the food processor into the bowl with the gelled psyllium husk mixture.
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Add oil and raisins and m ix it all together until it’s well-combined.
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Leave mixture for at least an hour.
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When ready to bake, preheat the oven to 350F
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Scoop into a loaf pan that’s been lined with a parchment sling and greased where there’s no parchment.and bake for about 75 minutes.
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Allow to cool for about 15 minutes and then use the parchment sling to transfer the loaf to a wire cooling rack. Allow to cool completely (several hours) before slicing. I found that slicing with a serrated knife worked best.
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I stored mine in the fridge for a few days and then put the remainder into the freezer.
*linking back to West Coast Mama’s Coast to Coast Blog Party!