Nutty Protein Bread

One of the greatest challenges I face as a nutritionist is getting my clients off bread. As one of the world’s oldest prepared foods, bread has over time devolved from a whole grain, fiber rich staple into a refined, processed and genetically modified loaf that has nearly no nutritional redemption. In fact, eating bread regularly may be contributing to weight gain, inflammation and other serious health concerns.

In his groundbreaking book, Wheat Belly, cardiologist Dr. William Davis discusses the very first prescription he offers his new patients: the elimination of wheat from their diets. Over the course of his career he has found wheat to be the biggest contributor to out of control cravings, an insatiable appetite, the accumulation of belly fat and the prevalence of heart disease. By eliminating wheat, his patients begin to lose weight and get a better handle on their health.

Yet bread is difficult to give up. It is right up there with warm chocolate chip cookies (also made of wheat, I will point out) and milk as the classic comfort food. And many people struggle to eliminate it. I know I did. I used to love making homemade breads and would experiment with different kinds of flours and flavors. Whether it was used to make sandwiches or as a side with a bowl of soup or just to dip in olive oil, these homemade breads were an absolute staple in my house. Yet the benefit of eliminating wheat was impossible to ignore. I simply felt better without it.

On a recent Sunday I decided to revisit my old culinary friend and have a go at a high fiber and gluten free bread. Made with almond and coconut flours, eggs and loads of nuts and seeds, this version is also high in protein and essential fatty acids. You can use it for sandwiches, as part of breakfast, or in my case, dipped in herbed olive oil. God, is there a better thing in the world than bread dipped in olive oil? And this bread did not disappoint. It was absolutely delicious!

If you’ve been thinking of eliminating wheat from your diet but were afraid you’d miss the bread, I encourage you to make this recipe. It is not only gluten fee but it is also low in carbs, therefore it will also help your waistline.

Enjoy! And then let me know what you think~

Have a great Monday!
xo
B

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Nutty Protein Bread

Yield: One loaf

Ingredients

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • ¼ cup ground flax seeds
  • ¼ teaspoon Himalayan salt
  • ½ teaspoon baking soda
  • ½ cup chopped, assorted nuts and seeds (I used Brazil nuts, cashews, pumpkin seeds, almonds and pine nuts)
  • 5 eggs
  • 1 tablespoon organic coconut oil
  • 1 tbsp raw honey
  • 1 tablespoon apple cider vinegar
  • 1/3 cup hemp seeds
  • 2 tablespoons chia seeds
  • Grapeseed oil to grease the pan

Directions

  • Pre-heat the oven to 350’
  • Place almond flour, coconut flour, ground flax seeds, salt, and baking soda in a mixing bowl and with a fork or whisk, blend the ingredients together well.
  • In a small food processor, pulse-blend the assorted nuts and seeds (NOT the hemp and chia seeds) until they become small, almost powdery. Add these nuts to the mixture above.
  • In another smaller mixing bowl, blend the eggs, coconut oil, honey and cider vinegar until mixed well.
  • Add liquid mixture to the powder mixture and using a rubber spatula blend ingredients well until you have a nice batter. Batter should be on the liquidity side, not like a standard bread dough.
  • Mix in the hemp seeds and chia seeds.
  • Use grapeseed oil (or olive oil if you can’t get grapeseed) to grease a bread loaf pan. Grease it well.
  • Pour in batter and bake in the oven for about 30 minutes. Test with toothpick to see if the inside is done. I found that I had to reduce the heat to 250 for an additional 10 minutes to finish baking the inside without burning the outside.
  • Remove from pan and place on a cooling rack.

Slice and serve…
Enjoy~

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Share Your Thoughts...

27 comments on “Nutty Protein Bread

  1. Valerie

    Hi Barbara! Thank you for this great recipe! I followed your suggestion and sliced the bread up and stored in the refrigerator since it has eggs. I do miss the “gluey” gluten but I am new to weaning myself off of it. I toasted a slice the next day and was wanting for something creamy to smear on it. Since its loaded with so much nut protein, I chose to mash half a banana for the spread (instead of using my go-tos peanut butter or cream cheese…). Any other suggestions?

    Reply
    1. Barbara Mendez RPh MS Post author

      Yay! I’m so glad you enjoyed it!
      I typically will slice a hard boiled egg and have it with that. I’ll also sauté some greens and layer that on top and have a poached egg on the side. Sometimes I need a solid calorie boost in the morning, in which case I’ll mash 1/4 of an avocado on it… you can also add some mustard and have it with a slice of turkey…
      I hope this helps!
      🙂

      Reply
  2. Luana

    Hi Barbara,

    I would love to bake this bread, but I am allergic to almonds. Do you have any suggestion on what other type of flour would be best to use besides the almonds flour? Tapioca?

    Thanks for charing your recipes and knowledge.

    Luana

    Reply
    1. Barbara Mendez RPh MS Post author

      I’ve never tested it with other flours. Using tapioca would mean adjusting the liquids and i’ve never done it. I will look to see if I can come up with a recipe that does not include nuts but in the meantime, you may want to look into rice grain bread recipes… I’m sure you can find them online
      Thanks Luana!

      Reply
  3. Kathy Brady

    Hi, I recently watched your vide on removing Mercury from the body and you mentioned a pesto made from cilantro, Brazil nuts, seeds and garlic. I couldn’t locate the recipe on the screen and wondered if you could kindly let me have it please? And thanks for the tips on removing Mercury.

    Reply
  4. Stacy

    Hi Barbara,

    Its delicious! I was wondering, how many calories per serving? do you know the breakdown of the nutritional complements by chance?

    Thanks!

    Reply
    1. Barbara Mendez R.Ph. M.S. Post author

      Hi Stacy! I am so glad you tried it and liked it! Great to hear~
      As for nutritional breakdown, I’ve never worked it out. I can tell you that it is definitely not low calorie but it is low carb which is as important. There is virtually nothing in it that would impact insulin response, which is what once wants to control in order to keep weight down and inflammatory reactions in check.
      All that said, when I make it again I will work out the facts and get back to you 🙂
      B

      Reply
  5. Sue

    I left a querie a few day ago. Not sure it was submitted, so have repeated it now.
    The hemp seeds I bought have an incredibly hard shell and my question was is this normal or are yours different? I made the bread which is delicoius but hemp seeds are still very hard to chew.

    Reply
    1. Barbara Mendez, RPh, MS Post author

      Hi Sue-
      I usually use the Nutiva Organic Shelled Hemp Seeds. Perhaps you didn’t buy the shelled ones? I am sure they vary from batch to batch but they shouldn’t be hard. If they are shelled they should be soft. I’m so glad you like the bread and I hope the hemp is not making it unbearable to eat 🙂
      I hope this is helpful…
      B

      Reply
  6. Josie

    Hello Barbara,

    I tried baking this wonderful sounding nutty bread this morning. After placing a toothpick inside it looked done. When I removed it from the oven, after letting it cool down a bit, tried turning it over to remove from pan and the entire inside was not cooked. If I would have left it in there longer the top would have burned. Any suggestions? I was so bummed!

    Reply
    1. Barbara M Mendez, RPh, MS

      Put it back in the oven at 250 degrees for about 10-15 minutes (checking it every 5 minutes or so, so that it does not burn). Every oven is different, so it is hard to say and could be longer…also make sure that it is on the bottom rack.

      Reply
      1. Josie

        Oh Barbara, I didn’t read your reply until now so I threw it away :-(.
        Is there a way to find out your replied or only by finding the video again to read the comments? I just signed on to following you on Tweeter. You are a blessing to many!!!!!!!!
        Thank you!

        Reply
  7. Lynda Heinsma

    Hello Barbara,
    This is an interesting recipe but is there some way to substitute for at least 3 of the eggs?
    I don’t like to put too many eggs in the recipes I make.
    I believe you can use chia seeds in water; applesauce or mashed banana; or pumpkin.
    Thanks.
    Lynda

    Reply
    1. Barbara Mendez, RPh, MS Post author

      Hey Lynda! Although I’ve not tried it myself, you can try using flax seeds that you first soak in water. This will create a gelatinous fluid that acts like a binding agent much like eggs. The chia seeds will do the same. If you were to add banana or pumpkin it would alter the flavor, making it sweet rather than savory… Check out my friend Lisa’s blog: Lisasprojectvegan.com for flax eggs… that would be a good place to start. Let me know how it goes.

      Reply
  8. Iraida Mendez

    I made your bread today, on this very snowy day, and I have to tell you that it is delicious, and for some reason it made your father happy!. Love, all around! ,

    MOM

    Reply
  9. l..l

    Hello…do you know what the serving size should be and the sugar and carb count per serving? Thanks for sharing this nice recipe. Have a great day ;o)

    Reply
    1. Barbara Mendez, RPh, MS

      Hey there~
      THe only sugar that goes into the recipe is a total of 1 tbsp honey, so each slice will have negligible amounts of sugar. I unfortunately do not have a total carb count on this, but the only carbs contained are from nuts and seeds and the 1 tbsp of honey. The carbs from nuts are complex carbs and are also balanced with protein and fat, with a low glycemic response.

      I hope this helps!
      B

      Reply
  10. Josie

    Sound delish!

    I am in agreement Barbara, what else could be better then a nice homemade piece of bread dipped in olive oil. A dash of Himalayan salt and red hot pepper is also a nice mix.

    Will let you know when I bake it how amazing it turned out.

    Always, a great big thank you for sharing your knowledge.

    Reply

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