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Nut and seed Paleo bread

I am trying to cut down (or cut out really) my wheat intake – it’s pro-inflammatory and the modern supermarket stuff is not terribly good for you due to quick proving and extra ingredients. A good bread really only needs flour, salt and yeast and some of the supermarket sandwich loaves have tens of ingredients, some of which are incomprehensible.

I found a recipe for Paleo bread on the Web, and have tweaked it a bit to suit my tastes. It’s an American recipe, so everything’s measured in cups, but this actually makes it a much quicker bread to make, providing you have measuring cups!


  • 1 1/4 cups nut flour (I used a mixture of whatever I have left over from making nut milk but ground almonds are easy to find)
  • 4 tbsp ground tapioca (available from Wholefoods but easy to whizz the whole tapioca in a blender)
  • 5 large eggs
  • 1/2 tsp bicarbonate of soda
  • 1/3 cup of coconut oil
  • 1 tsp apple cider vinegar
  • pinch of salt
  • 1 tsp of poppy seeds
  • 1/4 cup chia seed or ground linseeds
  • Pumpkin or sunflower seeds for topping


  • Preheat oven to 170C and line a loaf tin with a paper wrapper or baking paper
  • Combine wet ingredients, egg, oil and vinegar
  • Combine dry ingredients, flours, poppy seeds and chia or linseeds (or all)
  • Add the wet ingredients to the dry ones.
  • Pour batter into the loaf tin and top with pumpkin or sunflower seeds
  • Cover with foil and bake for 20 minutes
  • Remove foil and bake for another 20 minutes
  • Remove from oven and allow to cool

It’s slightly sweet from the nuts, and works really well topped with butter and/or nut butter, and is also delicious topped with avocado and chilli flakes. It’s pretty heavy and nutrient dense, so a little goes a long way. Will last for 4 or 5 days, possibly longer with refrigeration.

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