Diana N.
Thank you from Quebec. My husband and I feel satisfied, not too full. The best feeling.
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Hazelnut and Pumpkin Seed Bread (15 Minutes)
Nut-based healthy bread with hazelnuts, pumpkin seeds, almond milk and coconut oil. Gluten-free, sugar-free, supports heart health after 50.
3.9(8 reviews)
15 min prep / 60 min total
100 kcal
3.2g protein
16 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 120 ghazelnuts
ground
- 60 gpumpkin seeds
ground
- salt
to taste
- 10 gbaking powder
- 10 gpsyllium husk
- ½ tspnutmeg
- ½ tspcinnamon
- 3 pieceeggs
- 120 mlalmond milk
unsweetened
- 30 mlcoconut oil
- 1 tspapple cider vinegar
- pumpkin seeds
for topping
- sesame seeds
for topping
Instructions
Grind hazelnuts and pumpkin seeds in a blender
Mix with salt, baking powder, psyllium, nutmeg and cinnamon
Add eggs, almond milk and coconut oil
Mix all ingredients well and let rest
Add apple cider vinegar
Line pan with damp parchment paper and spray with oil
Shape the bread and sprinkle with pumpkin and sesame seeds
Bake for 40- at 180 C (350 F)
Rate This Recipe
8 reviews
Page 1 of 1, 8 reviews
Brigitte O.
My granddaughter asked what I have been eating. I look better.
Wanda P.
Good but the recipe was harder to follow than I expected.
Carola S.
Hazelnuts expensive here. I used almonds instead. Worked fine.
Katharine W.
Fabulous recipe. Watching from New Zealand.
Annaliese B.
Nice but a bit heavy for me. Flavor is good.
Lieselotte V.
Watching from Nairobi. Bought all the ingredients today.
Claire V.
I live in central New York and have EDS. Since I started eating this bread with legumes and raw vegetables my symptoms have improved noticeably. I also lost nine pounds of edema. This recipe is genuinely healing.
