Gluten-Free Seed & Nut Bread

breakfast pumpkin seeds sides snacks
Gluten-Free Seed & Nut Bread
YIELDS 1 Loaf
INCLUDES
Sprouted Pumpkin Seeds 14oz Sprouted Pumpkin Seeds 10oz
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Ingredients

  • 1 cup raw almonds
  • 5 eggs
  • 2 cups Go Raw Sprouted Pumpkin Seeds
  • ½ cup white hulled sesame seeds
  • ¼ cup chia seeds
  • ¼ cup flax seeds
  • ½ cup hazelnut meal
  • 3 tbsp extra virgin olive oil
  • 2 tbsp maple syrup (optional)
  • 1 ½ tsp salt
Special Equipment

Directions

  1. Preheat oven to 325°F.
  2. Blend the almonds in food processor until a coarse meal is achieved.
  3. In medium bowl, whisk eggs until yolks and whites are well combined.
  4. Add remaining ingredients to eggs and mix well. Fold dough mixture into non-stick bread pan. Bake for 1 hour and 15 minutes, until bread is firm.

Recipe by Michelle Ritchie, photo by Dana Plucinski

Products used in this recipe

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