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Nut and seed bread with figs

Nut and seed bread with dried figs

 

 

About five years ago I decided to offer my then fragile and inflamed gut some rest by giving up on gluten almost overnight. Only a few weeks in I already felt better, less bloated, had no more acid reflux and much more energy!

At first I was rather strict but today my gut has healed so well I can tolerate some gluten without the price to pay. But the truth is I actually don't miss it, because over the years I've discovered so many delicious ways to make gluten-free snacks and alternatives. 

Nut and seed bread is one of those. It's a flour-free bread made of delicious and mostly health-promoting nuts and seeds.

Sure, If you're expecting a bread ersatz you might be disappointed. But as a matter of fact, I find these flour-free breads so much more enjoyable. Not only because I know I'm truly feeding my body without spiking my blood sugar, but also because I find it so much tastier than plain bread (I know some bread aficionados won't agree with me on this one, but that's ok).

This vegan nut and seed bread has been a while on the blog. The one below is a bit different as it's suitable for vegetarians, omnivores, low carb'ers, and keto-lovers, as it contains eggs and full-fat cream (which you can substitute with coconut oil if you prefer). I also added some figs to give it a sweet touch which I love in combination with cheese, cream cheese, or this homemade strawberry-chia jam.     

In short... This bread is full of nutty flavor and hints of sweetness and offers your body so much goodness it will cry for more, every day. 

We love this vegetarian nut and seed bread with dried figs because it's:

  • Low carb
  • Keto-friendly (without the figs)

  • Fiber-rich

  • Protein-rich
  • Full of healthy fats

  • And thus... won't spike your blood sugar!
  • Easy to make

This nut and seed bread is inspired by Pascale Naessens' nut bread in her cookbook Ketokuur. 

 

Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients

Makes one loaf  

200g pecan nuts (or 100 g pecan + 100 g walnuts)
100g cashew nuts
180g mixed small seeds (flaxseeds, chia, hemp, sesame...)
60g pumpkin seeds
5-6 dried figs, cut in small pieces (or other dried fruit)
5 eggs
50g extra virgin coconut oil
Optional but recommended: 2 tablespoons cinnamon powder

Directions

1

Preheat the oven to 180°C or 356°F.

2

Mix all ingredients in a large bowl and pour in a silicone square cake tin. You may roughly chop the nuts, but you can also leave them whole.

3

Bake for 30-40 minutes.

4

Let cool for 30-60 minutes before cutting in thin slices.
We like this bread best toasted and topped with cheese, cream cheese, or homemade jam.

5

Keep in the fridge for up to 5 days, or slice and freeze for up to 6 months.

 

Ingredients

 200g pecan nuts (or 100 g pecan + 100 g walnuts)
 100g cashew nuts
 180g mixed small seeds (flaxseeds, chia, hemp, sesame...)
 60g pumpkin seeds
 5-6 dried figs, cut in small pieces (or other dried fruit)
 5 eggs
 50g extra virgin coconut oil
 Optional but recommended: 2 tablespoons cinnamon powder

Directions

1

Preheat the oven to 180°C or 356°F.

2

Mix all ingredients in a large bowl and pour in a silicone square cake tin. You may roughly chop the nuts, but you can also leave them whole.

3

Bake for 30-40 minutes.

4

Let cool for 30-60 minutes before cutting in thin slices.
We like this bread best toasted and topped with cheese, cream cheese, or homemade jam.

5

Keep in the fridge for up to 5 days, or slice and freeze for up to 6 months.

Nut and seed bread with dried figs (contains eggs)

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