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Paleo nut & seed blender bread
HEALTHY, FILLING & DELICIOUS.
Most store-bought gluten-free breads are a concoction of nutritionally empty starches as the main ingredients, with just a sprinkling of seeds for texture or decoration. Not this bread! In this paleo, nut and seed, blender bread freshly ground almonds are used in place of flour, and it’s plumped up with loads of chia seeds, flaxseeds, sunflower seeds and pumpkin seeds. Paleo nut and seed blender bread has body to it and is rich in protein and fibre. It’s everything you need in a grain free bread – it slices well, has a great texture and is full of flavour. If you are eating low-carb and missing bread, this recipe will save you.
All you need is a high-performance blender! No kneading, rising, rolling or bread maker required. Basically, all the ingredients are combined and blitzed in the blender jug to form a batter. It’s that easy! The result is a Paleo and Keto friendly, protein and fibre-rich, loaf of goodness.
This recipe was originally published in May 2018 and updated October 2024.
Grinding almonds at home.
Almond flour is our favourite gluten and grain-free flour alternative for baking. Making it at home is cheaper, fresher and tastier than anything you can buy. With the Vibe Blender System, whole almonds reduce to meal in only 10 seconds. Grinding whole almonds guarantees an almond flour that is fresh and packed with the complete nutrition of the original nut. Skin and all if you wish. Unblanched almonds (skin intact) are more nutritious. That said, you absolutely can use store-bought almond flour. 2 cups of whole almonds = 2 ¾ cups almond flour (or meal)
Seed Storage.
Seeds begin to lose their nutritional value very quickly as the seed oil naturally oxidises when exposed to air. This is especially problematic with seeds that have a high oil content, such as flax. Rancid or stale seeds can have a bitter or dirty taste which will spoil your homemade loaf. To ensure the tastiest nut and seed bread, store seeds in quality airtight glass containers or in the fridge.
Activating nuts and seeds.
Nuts and seeds have phytic acid and enzyme inhibitors otherwise known as anti-nutrients which can cause digestive irritation in some people. If you are following a healing diet, you may want to activate your nuts and seeds. Activating nuts at home is easy with a food dehydrator. You can find everything you need to know in this post.
Lots of eggs.
Without gluten, binders or yeast, paleo nut and seed blender bread relies on 6 eggs to help it raise and hold together.
Bake time.
With all those eggs and dense ingredients, paleo nut and seed bread takes approx. 50 mins to cook. Don’t be tempted to take the bread out of the oven just because it has a nice crust on top and springs back when touch it. Always insert a skewer to make sure the centre is cooked.
WATCH HOW IT'S MADE WITH THE VIBE BLENDER
INGREDIENTS
2 cups whole almonds
6 eggs
1/3 cup macadamia nut oil (or olive oil)
1 tablespoon of chia seeds
¼ cup coconut flour
¾ teaspoon bicarb soda
1 teaspoon salt
2 teaspoons of apple cider vinegar
1 tablespoon of honey
1/3 cup sunflower seeds
1/3 cup pumpkin seeds (pepitas)
1/3 cup flaxseed
METHOD
1. Preheat the oven to 160ºC / 320ºF
2. Line a 20x10cm loaf tin with baking paper so that it comes up over the sides.
3. Place the whole almonds into the Vibe blender jug and grind on ‘nut’ mode for 10 seconds.
4. Scrape down under the blender blades with a blunt butter knife to loosen the compacted ground almond.
5. Add the eggs, oil, coconut flour, chia seeds, baking soda, salt, honey and apple cider vinegar. Blend on the ‘nut’ setting for 30 seconds. Stop to scrape down the sides and under the blades if necessary.
6. Add the sunflower, pumpkin and flax seeds. Use a spatula to fold the nuts into the batter. Work quickly because the chia and flax seeds will start to absorb moisture and thicken the batter.
7. Spoon the batter into the prepared tin then sprinkle generously with seeds of your choice.
8. Bake for 45-55 minuets or when a skewer inserted into the loaf comes out clean.
9. When done, set aside for 15 minutes before lifting it out onto a wire rack to cool.
10. Paleo nut and seed loaf can be sliced and enjoyed while still warm but also delicious cold or toasted.
11. Store in a sealed bag or container in the fridge for up to 4 days or in the freezer for 3 months. Pre-slice the bread before freezing.
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