March 29, 2017

nut and seed bread

I've been looking for a bread recipe to use up some nuts and seeds in our supply. I came across this bread that's loaded with a combination of nuts and seeds and I was happy with the result (as shown below).

This is a bread that will make any nut lover happy :-)

Black and white sesame seeds and sunflower seeds 
were sprinkled on top before baking. 

Coconut flour may be used by those on a gluten-free diet. 
All-purpose flour will also work. 

I was surprised that it wasn't crumbly as I thought it would be. The texture was ideal for toasting as well. Very good for breakfast or any time of the day snacks.
Happy baking :-)

(This is the basic recipe below. Other nuts and seeds may be substituted.)

1/4 cup whole almonds
1/4 cup whole hazelnuts
1/2 cup pumpkin seeds
1/4 cup flax seeds
3 tablespoons sesame seeds
1 1/2 cups almond flour
1/2 cup hazelnut meal
2 tablespoons coconut flour (or all purpose flour)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup almond milk (or other milk)
1 tablespoon apple cider vinegar
3 eggs
1/3 cup oil
1 tablespoon honey

Line an 8" x 4" loaf pan with parchment paper or grease with nonstick spray. Set aside. Preheat oven to 350F.

Process nuts until finely ground then add salt and baking soda. Transfer to a mixing bowl. Combine milk, oil, eggs, honey and vinegar. Pour into nut and seed mixture and stir until blended. Let the mixture rest for 5 minutes. Pour into prepared loaf pan. Sprinkle with more seeds on top. Bake for 45-50 minutes or until done.

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