Nut and Seed Bread
Serves 820 mins prep75 mins cook
This nut and seed bread is a vegan, gluten-free, low-carb, high protein, and no flour recipe that you can make with 20 minutes hands on time. It stores well so you can make it a part of your weekly meal prep, use some right away and freeze the rest for later.
0 servings
What you need
Instructions
0 Pre-heat the oven to 325 F (165 C) degrees. Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, 10-15 minutes. Take it out of the oven and set aside. 1 Mix together the rolled oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl. Stir in the walnuts and pumpkin seeds. 2 Add the pumpkin puree, water, maple syrup, and oil. Using a wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through. 3 Line a 9X5 (23cm X 13cm) loaf pan with parchment paper. Gently transfer the dough into the pan. Gently pack it into the pan while rounding it slightly on top. Cover it tightly with a piece of plastic wrap and let it sit in room temperature, 2-8 hours. 4 When ready to bake, preheat the oven to 400 degrees. Bake the loaf for 1 hour 15 minutes. The top of the loaf will be deeply bronzed. 5 Let it cool completely.View original recipe