High Fiber Nut and Seed Bread
Nut and Seed Bread, gluten-free, plant-based
Baking bread is intimidating; at least in my opinion. Homemade bread typically involves yeast, allowing the dough to rise, etc., etc. This recipe is not difficult to make and if you have all the ingredients and a food processor, you can be enjoying this tasty treat in under 2 hours (cooking time is 1 hour).
I love bread but really don’t tolerate grains very well. As soon as a grain is refined, I have “issues” and I find many patients have similar problems. The refining of grains turns them into a simple carbohydrate that can spike insulin, blood sugar, and leave you with cravings for more simple carbs, including sugar.
Anything that offsets your blood sugar opens you up to craving the wrong foods, defeating all your hard work of trying to get healthy.
There are breads made from almond flour and eggs that are less refined, but it’s still flour and I don’t like eggs as more than an occasional indulgence.
I created a similar bread a couple of years ago; you can see the recipe here. It’s similar, but I, and the family, like this one much better. Everyone’s taste is different; see which you prefer and let me know.
Americans do not get enough fiber but this bread will definitely tip the scales in that direction. It’s fiber packed and VERY filling.
You can definitely “play” with the ingredients, changing up the nuts, seeds, utilizing quinoa vs oats, etc. If you make some changes, just try to keep the wet and dry measurements about the same so that the bread holds together well.
I liked the idea of dates vs. the maple syrup of the older recipe, since dates are a whole food and the dried cherries give a nice tang.
Preheat oven to 350 degrees, 325 if using convection.
1/2 cup organic macadamia nuts (alternatively try hazelnuts)
1/2 cup organic almonds
1 cup organic sunflower seeds
1/2 cup organic pumpkin seeds
1 1/2 cups organic gluten-free rolled oats (Optional: use quinoa flakes if you avoid oats.)
2 Tablespoons organic chia seeds, ground
1/2 cup organic golden flax seeds, ground
4 Tablespoons psyllium husk powder
1 teaspoon Himalayan sea salt
1/3 cup organic dates, approximately 4 dates, soaked
1/4 cup organic dried cherries (these are a little tart, you can substitute raisins if you prefer.) Soak them with the dates.
3 Tablespoons organic refined coconut oil, melted
2 cups warm water, about 100 degrees F, divided into 1/2 and 1 1/2 cups.
You will need a food processor for this recipe.
Take about 4 dates and the dried cherries and pour hot water over them, enough to cover completely. Let these sit about 15 minutes while you’re preparing the dry ingredients.
Get a large mixing bowl and as you go through the below steps, add the ground nuts, seeds, etc to the bowl.
Take the almonds and macadamias and grind in processor until a coarse flour. Some chunks of nuts is totally fine. You do not want a finely ground flour.
Grind the seeds plus the oats, again to a coarse flour. I leave it a little “chunky” with some bigger pieces of the seeds.
Grind the flax and chia together in a coffee grinder. You do want this fully ground up.
Add all the above to a large mixing bowl.
Last add psyllium powder and salt and stir all the dry ingredients well to combine.
Melt the coconut oil.
Remove the stem and pit from the soaked dates and put them in your food processor along with 1/2 cup water. Blend until smooth.
Set the soaked cherries aside.
Heat the remaining 1 1/2 cups water to about 100 degrees. Combine all the liquids and then add to the dry ingredients, stirring well to combine.
Stir in the dried cherries.
Line a glass bread pan with parchment paper.
Press the dough into the dish. Ensure all air holes are removed from the dough and top is flat.
Cook at 350 degrees for 45 minutes.
Remove from glass dish by simply pulling up on parchment paper and place directly on oven rack or on pizza pan dish for the remaining 15 minutes. It’s okay to leave the parchment paper attached.
Remove from oven.
Allow to completely cool on a cooling rack.
Fresh from the oven the bread is delicious; after cooling toasting is best in my opinion.
Loaf will keep about 4 days in the refrigerator. If you don’t think you’ll eat it that fast, slice and place in the freezer in individual plastic bags.
This recipe is my personal creation. There are many similar recipes online; I got inspiration from several but there is none exactly like this one… at least not that I know of!
Dr Vikki Petersen