Nut Seed N Fiber Bread Abm Recipes

SEED AND NUT BREAD

Seed and Nut Bread image

Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.

Provided by Donna Hay

Categories HarperCollins Bread Wheat/Gluten-Free Dairy Free Vegan Breakfast snack Nut Seed Quick & Easy Quick and Healthy

Yield Makes 1 loaf

Number Of Ingredients 10

Ingredients

¼ cup (50g or 1¾ oz) chia seeds
¼ cup (20g or ¾ oz) psyllium husks
2 cups (320g or 11¼ oz) cooked quinoa
1½ cups (375ml or 12½ fl oz) water
1 cup (160g or 5½ oz) sunflower seeds
½ cup (80g or 2¾ oz) flaxseeds
¾ cup (120g or 4¼ oz) roughly chopped almonds
¼ cup (60ml or 2 fl oz) extra virgin olive oil
2 tablespoons maple syrup
½ teaspoon sea salt flakes

Steps:

Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

NORDIC 'STONE AGE' NUT AND SEED BREAD

Nordic 'stone Age' Nut and Seed Bread image

Make and share this Nordic 'stone Age' Nut and Seed Bread recipe from Food.com.

Provided by Diane

Categories Nuts

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 cup raw almonds
1 cup raw pecans or 1 cup walnuts
1 cup flax seed
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
1/3 cup olive oil
1 1/2 teaspoons kosher salt
5 eggs

Steps:

Combine all nuts and seeds in large bowl.
add salt, olive oil and eggs.
stir well to combine.
spoon into parchment lined load pan; pressing down and flattening the top.
bake at 325 for one hour.

Nutrition Facts : Calories 5828.6, Fat 523.6, SaturatedFat 63.6, Cholesterol 930, Sodium 4400.4, Carbohydrate 170.3, Fiber 108.1, Sugar 20.6, Protein 194.8

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