Tasty Tuesday...Paleo Nutty Bread

This wonderful grain-free bread comes from Elana's Pantry. If you haven't visited her blog yet, head on over!

grain free seven grain nutty bread
This hearty, gluten free bread with seeds and nuts is delicious anytime of day.
Toast it for breakfast and serve with a side of scrambled eggs.  Works great along with a big salad at lunch.   Or, for a quick and easy dinner, it makes a great sandwich with organic turkey, avocado, romaine, tomatoes and dijon mustard.
I think this bread would also be delectable as an after dinner treat with a smear of dairy-free butter (I'm very into this Earth Balance's Vegan Buttery Spread of late) and a dab of jam or honey.  If you're looking for the Earth Balance, I purchase mine at Vitamin Cottage or Whole Foods.

Nutty Bread

printer friendly
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
  2. In a larger bowl, blend eggs 3-5 minutes until frothy
  3. Stir agave and vinegar into eggs
  4. Mix dry ingredients into wet, then add nuts and seeds
  5. Pour batter into a well greased 7.5" x 3.5" Magic Line Loaf Pan
  6. Bake at 350ΒΊ for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
  7. Cool and serve
Note: I've received several questions about how to store this bread. After baking, I let it sit on the counter overnight to cool, then wrap it in a paper towel, put it into a zip lock plastic bag and refrigerate. Stored this way it keeps for at least a week.


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