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Gluten-Free Nutty Bread

Gluten-Free Nutty Bread

This Gluten-free Nutty Bread stands for its name! It sounds like goodness and this is exactly what it is! It’s full of goodness!
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Prep Time 25 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 5 people

Equipment

  • Baking loaf pan
  • Parchmant paper

Ingredients
  

  • 1 3/4 cup almond flour
  • 3/4 cup walnuts chopped
  • 1/4 cup coconut flour
  • 2.5 oz coconut oil melted, plus extra for greasing
  • 1 tbsp sesame seeds
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 6 medium eggs
  • 1/4 tsp sea salt fine
  • 1 tsp baking soda
  • 1 tbsp pumpkin seeds for garnishing

Instructions
 

  • Preheat the oven to 320°F. Grease and line a baking pan with parchment paper leaving about 1 inch overhang.
  • Place almond flour in mixing bowl and all the other ingredients, except pumpkin seeds and walnuts and bland it.
  • Add the walnut in the batter and mix it with a wood spoon.
  • Transfer the batter to the baking pan and sprinkle with pumpkin seeds.
  • Bake for 50 minutes (320°F) until a toothpick inserted in the center comes out clean.
  • Leave bread to cool in the baking pan for 10 minutes, then using overhanging baking paper, remove bread from baking pan and transfer to a wire rack to cool completely before serving.

Notes

Place the bread in a sealable storage container and store in the fridge for up to 1 week.
This bread is delicious served with soup, appetizer, alongside a salad, with jam or toasted as an open sandwish.