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Homemade Seed and Nut Bread

Ingredients

Vegan eggs:

  • 3 tbsp chia seeds
  • 6 tbsp water
  • 1 tsp turmeric powder

Homemade Seed and Nut Bread:

  • 6 tbsp sunflower seeds
  • 6 tbsp pumpkin seeds
  • 2 tbsp chia seeds
  • 3 tbsp flax seeds
  • 3 tbsp sliced almonds
  • 1 1/3 cup almond flour
  • 2 tbsp coconut flour
  • 2 tbsp ground sesame seeds
  • 1 tsp baking soda
  • 3/4 cup almond milk
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Himalayan salt

Instructions

  • First prepare the vegan eggs. Mix the seeds, water and turmeric and leave for about 10-15 minutes until the seeds swell.
  • Preheat oven to 350 degrees F.
  • Mix sunflower seeds, pumpkin, flaxseed, sliced almonds and chia seeds. Take 1 teaspoon of the mixture and use it later to sprinkle on the bread on top.
  • Add almond and coconut flour, ground sesame seeds, baking soda and Himalayan salt to this mixture. Mix well until you get a homogeneous and uniform mixture.
  • Add the vegan eggs, almond milk, olive oil and apple cider vinegar to the dry mixture, stir until the mixture becomes homogeneous and compact.
  • Leave the mixture to set for about 10 minutes for the moisture to be absorbed by the seeds.
  • Put parchment paper in a small baking dish and slowly pour the mixture into the dish.
  • Sprinkle the top with the seeds that we separated at the beginning and bake for 45-50 minutes, or until the bread turns golden brown.
  • Allow to cool, then wrap in aluminium foil and store in the refrigerator to stay fresh. This bread can stay fresh for up to 7 days.