Every Day Seed and Nut Loaf

This low-carb bread is an excellent option for those looking to balance blood sugar levels while still enjoying a satisfying, wholesome loaf. Made with almond and coconut flour, it is naturally low in carbohydrates. The inclusion of flax seeds, pumpkin seeds, sunflower seeds, and chia seeds not only adds a delicious crunch but also provides a boost of fiber, healthy fats, and essential nutrients. These seeds contribute to improved digestion, hormone health, and sustained energy, making this bread a nutritious addition to your diet.

Ingredients

  • 240g Almond Flour (unblanched)
  • 25g Coconut Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 6 Eggs
  • 85g Olive Oil
  • 2 Teaspoons Apple Cider Vinegar
  • 2 Tablespoons Honey
  • 45g Flaxseeds
  • 45g Pumpkin Seeds
  • 45g Sunflower Seeds
  • 1 Tablespoon Chia Seeds

Method

  1. Preheat the oven to 160°C (fan) / 170°C. Line a 9×5 loaf pan with parchment paper.
  2. In a high-speed blender, combine the almond flour, coconut flour, baking soda, and salt. Blend for approximately 10 seconds until the ingredients are well mixed.
  3. Add the eggs, olive oil, apple cider vinegar, and honey to the blender. Blend on a low setting until the ingredients are fully incorporated. You may need to pause and scrape down the sides of the blender to ensure even mixing.
  4. Remove the blender from the base and add the flax seeds, pumpkin seeds, sunflower seeds, and chia seeds. Using a spatula, gently fold the seeds into the mixture. Replace the cover and blend for an additional 20-30 seconds, just enough to lightly break down the seeds while leaving some texture.
  5. Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly. Top the batter with a generous amount of additional seeds, such as flax seeds and pumpkin seeds, if desired.
  6. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Check the loaf at the 30-minute mark; if the seeds on top are browning too quickly, cover the loaf with aluminum foil to prevent further browning during the remaining baking time.
  7. Once the bread is done, remove it from the oven and allow it to cool for 20-25 minutes.
  8. Avoid slicing the bread until it has cooled completely.
  9. Once cooled, slice and enjoy.

Serving Suggestions

  • Serve with nut butter or tahini and chia jam, tinned fish and sliced olives, eggs scrambled in ghee or mashed avocado, hemp seeds and sauerkraut.
  • Also delicious served with hot soup and plenty of organic grass-fed butter.

Storage

  • Store in a sealed container in a cool dry place for up to 3 days. After that, store in the fridge for a further 3 days.
  • To freeze, allow the loaf to completely cool before slicing and arrange the slices flat in a freezer bag so they can be broken apart easily and toasted when the time comes to enjoy them.
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