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BreakfastLow carbVegetarian€€€

Paleo Bread with Nuts and Dried Fruit

Name: Paleo Bread with Nuts and Dried Fruit
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: 200 g Flour, almond; 50 g Seeds, flaxseed; 100 g Nuts, walnuts, English, halves, raw; 50 g Seeds, sunflower seed kernels, dry roasted, without salt; 30 g Seeds, pumpkin and squash seeds, whole, roasted, without salt; 80 g Plums, dried (prunes), uncooked; 1 tsp Leavening agents, baking powder, double-acting, straight phosphate; 0.5 tsp Salt, table, iodized; 1 tsp Spices, cinnamon, ground; 4 piece Eggs, Grade A, Large, egg whole; 50 ml Oil, coconut; 1 tbsp Vinegar, cider

Make homemade paleo bread with nuts and dried fruit, free of gluten and dairy products. This nutritious recipe is the perfect choice for a healthy breakfast or snack, packed with fiber.

Prep time

15 min

Cook time

50 min

Total time

65 min

Servings

Recipe

Dry ingredients

Flour, almond

200 g

Seeds, flaxseed

50 g

Nuts, walnuts, English, halves, raw

100 g

Seeds, sunflower seed kernels, dry roasted, without salt

50 g

Seeds, pumpkin and squash seeds, whole, roasted, without salt

30 g

Plums, dried (prunes), uncooked

80 g

Leavening agents, baking powder, double-acting, straight phosphate

1 tsp

Salt, table, iodized

0.5 tsp

Spices, cinnamon, ground

1 tsp

Wet ingredients

Eggs, Grade A, Large, egg whole

4 piece

Oil, coconut

50 ml

Vinegar, cider

1 tbsp

Large mixing bowl Bread pan (approx. 20 cm long) Parchment paper Whisk

Per servingTotal

Calories:353.2 kcal3531.9 kcal

Protein:11.9 g119.2 g

Carbohydrates:14.7 g146.7 g

Fiber:5.8 g58.3 g

Water:21 ml210 ml

Fat:28.6 g286.4 g

Micronutrients

Sugar:3.6 g36.2 g

Saturated fat:5.9 g59.3 g

Cholesterol:74.4 mg744 mg

Sodium:167.6 mg1676.1 mg

Potassium:377.6 mg3776.3 mg

Calcium:130.8 mg1308.4 mg

Iron:2 mg20.4 mg

Magnesium:106.2 mg1061.8 mg

Zinc:2 mg19.6 mg

Phosphorus:324.8 mg3247.8 mg

Vitamin C:0.3 mg3.1 mg

Vitamin A:35.4 µg353.9 µg

Vitamin D:0.4 µg4 µg

Vitamin B12:0.2 µg1.8 µg

Instructions

Preheat the oven to 170 °C. Line a baking pan with parchment paper.

In a large bowl, mix the almond flour, ground flaxseeds, baking powder, salt, cinnamon, walnuts, sunflower and pumpkin seeds, and chopped prunes.

In another bowl, whisk together the eggs, coconut oil, and apple cider vinegar until the mixture is smooth.

Pour the wet ingredients into the dry ones and mix everything well with a spoon or spatula until you get a thick, sticky dough.

Transfer the mixture into the prepared pan and smooth out the top. If desired, decorate the top with additional seeds.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the crust is golden brown.

Remove the bread from the oven and let it cool in the pan for at least 20 minutes before slicing, then transfer it to a wire rack to cool completely.

Nutritional benefits

Thanks to the high content of healthy fats and natural fiber from nuts, this meal contributes to long-lasting satiety and supports regular digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.