Paleo Nut and Seed Bread

By |May 7th, 2014|Bread, Paleo, recipe|0 Comments|

 

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…

I put 2 tablespoons of psyllium husks into a large bowl.

I put 2 tablespoons of psyllium husks into a large bowl.

 

Then I whisked in 1 1/2 cups water and set it aside.

Then I whisked in 1 1/2 cups water and set it aside.

 

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

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

 

And added 1/4 cup white sesame seeds and 1/4 cup of black sesame seeds.

And added 1/4 cup white sesame seeds and 1/4 cup of black sesame seeds.

 

Next I added 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds.

Next I added 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds.

 

And 1/4 cup golden flax seeds and 1/4 cup chia seeds plus 1 1/2 teaspoons Himalayan salt.

And 1/4 cup golden flax seeds and 1/4 cup chia seeds plus 1 1/2 teaspoons Himalayan salt.

 

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

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 to the bowl of psyllium water which had now gelled.

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.

 

And I threw in a handful of raisins just to add a little sweetness.

And I threw in a handful of raisins just to add a little sweetness.

 

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 :)

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.

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.

I baked it for 75 minutes and then removed it from the oven and let it cool for several hours before slicing.

 

 

I sliced it up and enjoyed the first piece topped with some lovely, runny brie.  YUMMMM!!!

I sliced it up and enjoyed the first piece topped with some lovely, runny brie. YUMMMM!!!

 

Paleo Nut and Seed Bread

  • 2 tbsp psyllium husks

  • 1 1/2 cups water

  • generous 1/2 cup raw almonds

  • generous 1/2 cup raw pistachios

  • generous ¼ cup white sesame seeds

  • generous ¼ cup black sesame seeds

  • generous ½ cup raw sunflower seeds

  • generous ½ cup raw pumpkin seeds

  • generous ¼ cup chia seeds

  • generous ¼ cup golden flax seeds

  • 1 ½ teaspoons Himalayan salt

  • 3 tablespoons extra-virgin olive oil

  • generous handful raisins (leave out for savoury version)

 

  1. In a large bowl, whisk together the psyllium husks and water and set aside

  2. Put all of the ingredients other than oil and raisins in the bowl of a food processor and pulse until they’re coarsely chopped.

  3. Scoop mixture from the food processor into the bowl with the gelled psyllium husk mixture.

  4. Add oil and raisins and m ix it all together until it’s well-combined.

  5. Leave mixture for at least an hour.

  6. When ready to bake, preheat the oven to 350F

  7. 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.

  8. 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.

  9. 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!