If you’re on a low carb diet and craving bread, why don’t you try this very healthy nut and seed bread? As the name suggests, this bread consists of nuts and seeds and was inspired by a famous German bread called pumpernickel, a dense dark bread with a nutty taste.
While pumpernickel is traditionally made with rye flour and other ingredients unsuitable for a low carb diet, this nut and seed bread does not have any of those. It only contains nuts, seeds, olive oil, salt, and eggs.
Related reading: Best Nuts for Ketosis
Ingredients to Use for the Nut and Seed Bread
Nuts and seeds are the main ingredients of this low carb nut and seed bread from Ludmilla of Low Carb Abode who calls herself an unconventional health and nutrition advocate. Most nuts and seeds are highly nutritious and are extremely low in carbs, making them safe for any low-carb diet, including keto.
Related reading: Best seeds for Keto
While this recipe uses almonds, pumpkin seeds, sunflower seeds, and sesame seeds, feel free to play around with your choice of nuts and seeds. For instance, you can substitute some ingredients with pecans, walnuts, or pine nuts. They all should equal five cups of nuts and seeds to make this bread.
Raw or roasted?
You can use raw or roasted nuts for this recipe. Ready roasted nuts tend to be unhealthy as they are often roasted at high temperatures which damages the oils in them. Also, they are often roasted in unhealthy oil. If you want to use roasted nuts it’s better to roast them yourself.
If roasting them yourself it’s best to soak them in filtered water overnight first to remove some of the phytic acid and enzyme inhibitors which are classified as anti-nutrients.
Phytic acid
Nuts and seeds contain phytic acid which you are unable to break down in your digestive system as none of us have the enzyme phytase. Seems rather odd doesn’t it if we were meant to eat nuts and seeds.
Although phytic acid has a benefit as an antioxidant it has the unfortunate effect of binding to essential minerals such as magnesium, calcium, zinc and iron in your digestive system. This prevents them being absorbed.
To help remove some of the phytic acid and the enzyme inhibitor you can soak the nuts and seeds overnight in a bowl of filtered water. You should also add a tablespoonful or two of Redmond Real Sea Salt for every 4 cups of nuts and seeds. After this you can roast them or dehydrate them. This will make the bread taste delicious.
To dehydrate pre-soaked nuts and seeds
After the nuts and seeds have soaked drain them well, then line a baking sheet with parchment paper and spread them on it. Dry them in an oven at 150°F/65.5°C in a dehydrator at 120°F/49°C or until completely dry.
To roast nuts and seeds
Drain and dry the nuts and seeds after they have soaked. Place on a baking sheet lines with parchment paper and roast in a pre-heated oven at about 325°F/162°C for about 15 minutes.
if you don’t eat many nuts and seeds regularly then you need not bother with the soaking and dehydrating or roasting. Some argue that it is not necessary to soak them at all even if yiou do eat a lot of them as it’s never been proven that they cause a deficiency of those minerals.
According to an article on The Harvard T.H. Chan School of Public Health Nutrition Source:
It is not known how much nutrient loss occurs in our diets because of anti-nutrients, and the effects vary among individuals based on their metabolism and how the food is cooked and prepared.
Other than the nuts and seeds, the other ingredients for this low carb nut and seed bread are olive oil, salt, and eggs. Once you have them ready, it’s time to make the bread.
You may also like to try this tasty Keto Seed Crackers Recipe.
And if you want more bread recipes checkout these Low Carb Bread Recipes.
Recipe notes
I have as usual tweaked the recipe to include organic nuts and seeds as they are healthier if you can get them. I have stipulated Redmond Sea Salt as it does not contain microplastics like regular sea salt does.
We get so much of it from many sources that it’s wise to avoid it where you can. I have just written a post about microplastics, how they can affect your health and how to remove them from your body on my detox blog.
Nut and Seed Bread Recipe
Ingredients
- 1 cup organic almonds
- 1½ cups organic sunflower seeds
- 1 cup organic pumpkin seeds
- ½ cup black sesame seeds
- 1 cup sesame seeds
- 3 organic/pastured eggs
- 3 tbsp extra virgin olive oil
- 1½ tsp Redmond Real Sea Salt
Directions
- Preheat oven to 325°F/162°C
- Prepare a 9×5-inch loaf pan by lining it with non-bleached parchment paper.
- Whisk the eggs, salt, and olive oil in a large bowl. Add all the nuts and seeds, then stir well to thoroughly combine.
- Place the mixture into the loaf pan. Smooth the top and place in the oven to bake.
- Cook for about an hour then remove the nut and seed bread from the oven. Leave to cool before serving and slicing into 1/2 inch thick slices.
You can serve the low carb nut and seed bread with your favorite low-carb spread. It’s perfect for breakfast with a cup of coffee or snacks. If there are leftovers, store them in a container for up to a week. You can also freeze any leftovers and keep them in an airtight container to last even longer.
Check out Ludmilla’s video demo of how to make this delicious bread.
