Seeded Nut Loaf

March 12th, 2014 by Erin Gennow

 

Seeded Nut Loaf with Avocado Spread

Seeded Nut Loaf with Avocado Spread

Seeded Nut Loaf (or Muffins)

These little loaves are a delicious and healthy alternative to bread.  I try not to call this bread, since there is really no flour or rising agent, so I decided to call it Seeded Nut Loaf, because really that’s what it is.  It’s great for breakfast or a snack.  I love avocado spread on a slice.  Hummus and almond butter are also delicious.  You can easily use this when making open face sandwiches and toast.

It’s completely customizable, as long as you keep the same basic proportions — about 3 ¾ to 4 cup seeds, nuts and oats to 2 tablespoons psyllium seed husk powder.  Wait a minute, psyllium what?  Psyllium seed is a high fiber seed, which is what binds this loaf together.  It doesn’t cost very much and you can find it in a bulk bin at health food stores or Whole Foods.

Don’t have hazelnuts, use walnuts or almonds.  Use flax seeds instead of hemp seeds.  Double the amount of sunflower seeds, and skip the sesame seeds.  It’s really up to you.

Stay tuned next month for a delicious variation — Seeded Nut Carrot Muffins!

Prep Time: 5 minutes + 2 hours

Cook Time: 45-50 minutes for muffins or mini loaves; 60 minutes for bread

Makes: 12 muffins or 1 loaf or 2 mini loaves

Ingredients

2 tablespoons psyllium seed husk powder

1 ½ cups water

1 cup almond meal, or ground rolled oats (I use the leftover almond meat from making almond milk)

½ cup rolled oats

½ cup sunflower seeds

½ cup sesame seeds

½ cup pumpkin seeds

½ cup hazelnuts

¼ cup hemp seeds

1 teaspoon fine sea salt

2 tablespoons maple syrup or honey

3 tablespoons melted coconut oil, or olive oil

Equipment

Measuring cups and spoons

Small bowl

Bowl

Spoon

12 count muffin tin, mini loaf pans, or regular loaf pan (mine is 8 ½” x 4 ½”)

Food processor, if grinding rolled oats

Process

Mix the 2 tablespoons psyllium seed husk powder and 1 ½ cups of water and set aside for 5 minutes to thicken.

Melt 3 tablespoons of coconut oil.

While the psyllium seed powder is thickening, mix the dry ingredients in a large bowl.

Seeds and Nuts

Seeds and Nuts

Dry Ingredients for Seed Nut Loaf

Dry Ingredients for Seed Nut Loaf

Add in the 3 tablespoons melted coconut oil, 2 tablespoons maple syrup (or honey), and the psyllium seed husk powder/water mixture.

Fold and stir everything to combine.

Let the mixture sit for at least 2 hours to gel and thicken.

Preheat the oven to 350°Fahrenheit.

Spoon into greased muffin tins or bread loaf pans.

If using a muffin tin or mini loaf pans, bake for 45-50 minutes.

If using a bread loaf pan, bake for 60 minutes.

The seeded nut loaf is done when it’s just turning golden brown.

This also works great in mini loaf pans.  Mine are 5 ½” x 3”, and I can get 2 mini loaves from 1 recipe.

Store in an airtight container in the refrigerator for up to 5 days.  Reheat muffins in the microwave for 10 seconds, or lightly toast the loaf slices.

Or freeze individual slices and muffins.

Seeded Nut Loaf

Seeded Nut Loaf

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