Paleo seed and nut protein bread
Paleo, Gluten Free, Dairy Free, Vegetarian, Soy Free
Inspired by the recipe for “Adventure Bread” in the book Josey Baker Bread, this nut and seed loaf is completely grain free. You can store it in a tightly sealed container for up to 5 days, or even slice and freeze it. We like it best cut into thin slices. toasted and spread with almond butter.
- 1 cup sprouted sunflower seeds
- ½ cup pumpkin seeds
- ½ cup flax seeds
- ½ cup hazelnuts
- 1 cup almond flour
- ¼ cups psyllium seed husks
- 2 tablespoons chia seeds
- 2 teaspoons kosher salt
- ¼ cup olive oil
- 2 cups coconut water
Toast the seeds
On a sheet pan, spread the sunflower and pumpkin seeds in an even layer. Toast in the oven until golden brown and fragrant, 10 to 12 minutes.
Make the dough
- Line a loaf pan with parchment paper.
Add the oil and coconut water and, with your hands, mix until well combined. Scoop the dough into the loaf pan and smooth out the top. Refrigerate overnight.
Bake the bread
The next day, let the dough come to room temperature. Place the loaf pan on the middle rack in the hot oven and bake for 20 minutes.