#seedbread

This gluten-free, egg-free, and vegan nut and seed bread is packed with nutrients and flavor. It's perfect for a hearty breakfast or a wholesome snack.

Ingredients: 1 cup almond flour. 1/2 cup ground flaxseed. 1/4 cup chia seeds. 1/4 cup sunflower seeds. 1/4 cup pumpkin seeds. 1/4 cup chopped walnuts. 1/4 cup chopped almonds. 1/4 cup coconut flour. 1 tsp baking powder. 1/2 tsp sea salt. 1/4 cup coconut oil melted. 1/4 cup maple syrup. 1/2 cup non-dairy milk such as almond or soy milk. 1 tbsp apple cider vinegar.

Instructions: Preheat oven to 350F 175C and line a loaf pan with parchment paper. In a large bowl, mix almond flour, ground flaxseed, chia seeds, sunflower seeds, pumpkin seeds, chopped walnuts, chopped almonds, coconut flour, baking powder, and sea salt. In a separate bowl, whisk together melted coconut oil, maple syrup, non-dairy milk, and apple cider vinegar. Pour wet ingredients into dry ingredients and stir until well combined. Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

This keto-friendly bread is full of seeds, which give it a crunchy texture and a nutty taste. Adding Greek yogurt to the bread gives it moisture and a little tanginess. Dried cranberries give it a little sweetness without changing the low-carb nature of the recipe.

Ingredients: 1 cup almond flour. 1/4 cup flaxseed meal. 1/4 cup chia seeds. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 1/4 cup unsweetened shredded coconut. 1/4 cup dried cranberries unsweetened. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup unsweetened Greek yogurt. 2 tablespoons coconut oil, melted. 1 tablespoon apple cider vinegar.

Instructions: Set the oven to 350F 175C and heat it up. Put flaxseed meal, chia seeds, pumpkin seeds, sunflower seeds, shredded coconut, dried cranberries, baking soda, and salt in a large bowl. Mix the ingredients together. Whisk the eggs, Greek yogurt, melted coconut oil, and apple cider vinegar together in a different bowl. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Spread the batter out evenly in a loaf pan that has been greased. Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean. After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before cutting.

Prep Time: 15 minutes

Cook Time: 35 minutes

Packed with nutritious ingredients, this Paleo Fruit and Nut Nordic Bread is the ideal grain-free and gluten-free substitute for regular bread. Its flavor and texture are delightfully enhanced by the abundance of nuts, seeds, and dried fruits.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup chia seeds. 1/2 cup mixed nuts e.g., almonds, walnuts, pecans, chopped. 1/2 cup dried fruits e.g., cranberries, apricots, raisins, chopped. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan. In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed, and chia seeds. Add the chopped mixed nuts and dried fruits to the dry ingredients mixture. In a separate bowl, whisk together the eggs, melted coconut oil, honey or maple syrup, baking soda, and salt. Pour the wet mixture into the dry ingredients and stir until well combined. Transfer the batter into the greased loaf pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your delicious Fruit and Nut Nordic Bread!

Prep Time: 15 minutes

Cook Time: 35 minutes

This nut and seed bread is made with oats, nuts, seeds, and psyllium husk powder, which are all healthy foods. It is also gluten-free and vegan. It goes well with toast, sandwiches, or just by itself.

Ingredients: 1 cup gluten-free rolled oats. 1 cup raw walnuts. 1 cup raw almonds. 1 cup raw sunflower seeds. 1/2 cup raw pumpkin seeds. 1/4 cup chia seeds. 1/4 cup flax seeds. 2 tablespoons psyllium husk powder. 1 teaspoon sea salt. 2 tablespoons maple syrup. 2 tablespoons olive oil. 2 cups water.

Instructions: Warm the oven up to 175F 350C. Pulse rolled oats in a food processor until they are very small. Some of the seeds that you can put in the food processor are pumpkin seeds, chia seeds, flax seeds, psyllium husk powder, and sea salt. Pulse the food until the nuts and seeds are very small pieces. Move the mix to a big bowl for mixing. Add water, olive oil, and maple syrup and mix well until a thick dough forms. Take parchment paper and line a loaf pan with it. Press the dough into the loaf pan so that it's spread out evenly. Put the bread in the oven for an hour, or until the top is golden brown and when you tap it, it sounds hollow. Take it out of the oven and let it cool down completely before cutting it. Thanks for making my nut and seed bread.

Prep Time: 15 minutes

Cook Time: 60 minutes