A rustic nut and seed paleo bread with rosemary and olives. Gluten free, grain and yeast free this is one bread that is not only tasty but nutrient dense and will leave you feeling satisfied!
This paleo nut bread is so easy to throw together, you really can’t go wrong! It tastes delicious either eaten as is, or toasted with your favourite savoury spread – butter, hummus, pesto or avocado are all great options.
This rustic nut and seed bread is so versatile – enjoy it alongside a hearty bowl of soup or as a side along with a salad or with a poached egg on top!
After one or two slices of this bread you will not be left hungry – I promise! Packed with nutritious nuts and seeds this bread is chock full of protein and healthy fats leaving you feeling full!
I first tasted a nut and seed bread similar to this many years ago when I was living in the UK and a danish workmate bought some in for morning tea. This particular bread contained rye but was still very dense with lots of nuts and seeds. I can remember being very impressed having never tasted anything quite like it before.
Many years later I tasted a nut and seed bread at a local farmers market and it reminded me of the danish bread I had tried. This lead me to investigate further where I came across the life changing loaf of bread by Sarah at my New Roots.
If you haven’t heard of Sarah she is the author behind My New Roots, a beautiful blog where you will find some mouth watering plant based recipes and stunning photography. Her life changing loaf of bread is a vegan nut and seed bread that also contains psyllium and oats and is very tasty indeed.
After being inspired by all of the versions of this bread I had tasted, I played around and wanted to come up with a paleo version, and this is the result.
This paleo bread is now a staple in our house and is often served as a side when having guests for lunch.
If you are looking for some homemade spreads to enjoy with this bread you may life to try:
If you are looking for some other gluten free or paleo bread you may like:
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
Additional Recipe Notes for making Paleo Nut and Seed Bread
- I have added olives and rosemary into this bread which gives the bread some extra flavour. If olives or rosemary are not your cup of tea then you can leave one or both of these ingredients out – this will give you other options for enjoying the nut and seed bread with sweeter toppings such as chia jam, homemade nutella or almond butter if you prefer.
- I have left the nuts and seeds in this bread to soak for better digestion and absorption. This is always a good idea, particularly if you have a sensitive digestive system. Soaking breaks down phytic acid which can interfere with the absorption of minerals, so by soaking the nuts beforehand you increasing the nutritional value of the bread and making the nuts and seeds easier to digest and absorb. Another option is to use nuts that are already activated in the bread. If you do this you will not need to use the cup of water that is listed in the ingredients.
- This bread can be sliced and frozen for later use if needed. It is not like your usual doughy type of bread, it is very dense, so thin slices work better.
Serves 12 slices
Yields 1 loaf of bread
A delicious paleo nut and seed bread with olives and rosemary
10 minPrep Time
1 hr, 10 Cook Time
1 hr, 20 Total Time
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 3/4 cup almonds
- 3/4 cup walnuts, chopped
- 3/4 cup flaxseed
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 1/2 cup water
- 1 tspn salt
- 5 eggs
- 1/4 cup coconut oil, melted
- 1/2 cup black olives, pitted
- 1 Tbspn fresh rosemary
- Place all of the nuts and seeds in a large bowl. Add the salt and water.Cover and leave from 2 hours to overnight.*See additional recipe notes in blog post.
- Preheat oven to 160C/320F
- In another bowl whisk the eggs, add the coconut oil. Add the wet ingredients to the bowl of soaked nuts. Add the olives and rosemary and mix together. Leave to sit for a couple of minutes so the egg has been absorbed slightly into the dough.
- Add the mixture to a prepared loaf tin.
- Bake for 60-70 minutes until firm and slightly golden on top.
- Remove from oven and leave to cool completely before slicing.
- Store in an airtight container in the fridge for up to 6 days. Slice before freezing.
The soaking time is optional, please see additional recipes notes in blog post,this is not included in the prep time above.