Travelletto

Paleo seed and nut bread recipe by Pete Evans

Giving up grains isn’t new to me. I first did it on naturopath’s orders in 2006. I didn’t eat wheat for eight months. It was only when I travelled to Italy to live in Rome that I started to eat wheat again. I mean, how I could I live in Rome and not eat pizza and pasta? My naturopath wasn’t concerned at all when I told her I was going to Italy.  She said that Italian wheat is a different strain of wheat that was also milled differently – it is less acidic and easier on the digestive system. Seems she was right. I’ve given up wheat several times since 2006 – whenever my body starts reacting to it.

However, now I’m following the Paleo way of eating because I was sick of feeling sluggish and bloated.

Giving up bread is one of the hardest things for people to do, including me.

Pete Evans, an Australian chef who is pushing the Paleo way to the world, has a fabulous grain-free bread recipe in his latest cookbook, Family Food.

I make this each week – it’s very rich in nutrients and quite filling, so I only need two thin slices to feel satisfied. It’s dead easy to make – hope you enjoy it.

Paleo seed and nut bread

Paleo seed and nut bread

Seed and nut bread 

In Pete Evan’s recipe, he calls for the seeds and nuts to be activated and chopped. If I remember, I activate the nuts and sees by soaking the almonds in a covered bowl of water with a teaspoon of salt overnight (12 hours). Seeds only need soaking for 6 hours. Be sure to rinse them well. I don’t bother chopping them.

Why activate nuts and seeds?  Apparently, “nuts contain phytic acid which when consumed binds to minerals such as iron, zinc, calcium, chromium, potassium, and magnesium so they cannot be readily absorbed. Activating nuts lessens these phytataes.” source: Family Food

Ingredients

  • 3 tablespoons sunflower seeds (activated, plus extra for sprinkling)
  • 3 tablespoons pumpkin seeds (activated,plus extra for sprinkling)
  • 1 tablespoon black or white chia seeds (plus extra for sprinkling)
  • 50g or 1/3 cup almonds (activated)
  • 150g (1 1/2 cups) almond meal
  • 3 tablespoons LSA (linseed, sunflower seed, almond meal)
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons coconut flour
  • 6 eggs

    Paleo seed and nut bread

    Paleo seed and nut bread

  • 1 tablespoon honey (optional – but I use it)
  • 1 tablespoon apple cider vinegar
  • 4 tablespoons coconut oil
  • 1 teaspoon salt

Method

Preheat oven to 160 degrees. Grease a 20cm x 10cm loaf tine and line the base and sides with baking paper.

Mix all ingredients together and combine well. The mixture will resemble a batter rather than a dough.

Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkled the extra seeds on top and pat down slightly so they stick into the batter.

Bake for 45-50 mins. Be sure to use a skewer to test to see if it is cooked. If it comes out clean when inserted into the centre of the loaf, it’s cooked. Remove from oven and let cool in the tin before turning it out.

Stores in the fridge for up to five days.

Enjoy on its own, or topped with avocado, sugar-free jam, honey, chopped tomato or whatever takes your fancy.

Printer friendly recipe download -click this link Seed and nut bread

 

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9 thoughts on “Paleo seed and nut bread recipe by Pete Evans

    1. Travelletto Post author

      Hi Jasmine
      Mine goes green a bit inside too – it’s the pepitas or pumpkin seeds. Nothing to worry about.
      Did you like the taste and texture of it?

    1. Travelletto Post author

      Hi Petra – I couldn’t tell you how many carbs, I’m not a dietician. However I expect it would be quite high in both carbs and protein given the amount of nuts, almond meal and eggs used in the recipe.

  1. Maria Toplicescu

    My husband didnt want me to buy almond meal as he reckon most of them are rancind, but i dont have grinder for almonds seed, i have only hand meal but its not the same texture this comes like cotton its melting not like grind, so can i replace the almond meal with wheat flour. Maria

  2. Maria Toplicescu

    Its me again maria, by the way the chia i dont need to soak isnt it? My friend from Darwin visited us and brought this paleo bread i just loved it that’s why i asked the recipe from her and she gave me your site which i am in now i wish one day i can make one out of almond meal at the moment i try with wheat flour but the diff is the seed is activate, cause I’m doing our own bread with all the seed but not avtivate i will let you know the out come thanks Maria

    1. Travelletto Post author

      Hello Maria. I try not to eat or cook with wheat flour, so I can’t recommend that for you. If you have any friends that own a thermomix, you could take some raw unroasted almonds and use their machine to make your own fresh almond meal – will probably take about 10 seconds on speed 8. I have used macadamia meal before which tastes great and works well – however, I expect your husband won’t like that either. Oh, and no, you don’t have to soak chia seeds for this recipe. Happy experimenting!

  3. caros

    I worked out the carbs per ingredient and added the lot together.
    Total carbs for one loaf = 77.8g
    Approximately 19 x 1cm slices in the loaf – 4g per slice

  4. caros

    Sorry, when I actually sliced the loaf, I only got 13 slices! So 77.8g divided by 13 is approximately 6g per slice!

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