Flourless Protein Power Bread

Breakfast was one of the hardest meals to change when I adapted my eating style to Whole30. The routine had always been coffee and a bagel, coffee and a muffin, or coffee and toast, so pretty much, a tasty carbohydrate with my coffee 😬.

I found this recipe in the book Food, What the Heck Should I Cook? by Dr. Mark Hyman. It’s a great read and I would recommend it for a simple, clear understanding of how to eat healthy, this “eating real food" thing does not have to be hard!

The picture caught my eye first, a yummy nut bread, hmmmm, I wonder how that would taste with my coffee? The ingredient list totally intrigued me, so of course, onto the experiment list it went. And it was a success! I must admit, the first taste came across as, well, a bit of a question mark might be the way to describe it 🤔. When you look at the bread, your eyes talk to your brain, who then sends a signal to your taste buds that you are about to enjoy a flavor similar to fresh baked zucchini bread or banana bread, so your mouth starts watering for this sweet creamy flavor. But instead, you get an earthy, nutty flavor, and your taste buds go - whoa - that is not what I was prepared for!! But still so good!

My favorite combination so far has been spreading almond butter on top, and it has become the ideal companion for my coffee 😄. Let me know what you think and what your perfect combination is!

When you look at the recipe it is pretty interesting, just nuts and eggs, really? You will even fool yourself into wondering where the flour is when you taste this.

INGREDIENTS -

1/3 cup + 1-2 Tbsp avocado oil
2/3 cup raw almonds
2/3 cup raw hazelnuts
2/3 cup raw walnuts
1/3 cup raw pistachios
2/3 cup raw sunflower seeds
2/3 cup raw pumpkin seeds
1/4 cup raw sesame seeds
1/4 cup hemp seeds
1/4 cup chia seeds
1/2 cup whole flaxseeds
6 large eggs
1/2 tsp apple cider vinegar
1 1/2 tsp sea salt

Preheat the oven to 350. Use 1-2 tablespoons of the avocado oil to grease a loaf pan. I first used a regular metal nonstick loaf pan with 1 tablespoon of oil and had some issues with it sticking to the pan, even though it was a heavy duty non stick pan. The next loaf was cooked in a glass loaf pan with 2 tablespoons of oil, no problem 🤔.

In a food processor, pulse the almonds, hazelnuts, walnuts, and pistachios until chunky, depending on the size of your processor, this may need to be done in batches. Pulse about 7-10 times and, depending on your machine, this should leave a good amount of chunkiness without over processing.

In a large bowl, mix together the sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds, and flaxseeds. Add the processed nut mixture and stir to combine.

In a separate bowl, beat the remaining 1/3 cup avocado oil with the eggs, vinegar, and salt. Combine this with the nut and seed mixture and mix well.

Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until an inserted toothpick comes out clean. Allow the bread to cool before slicing. If you have a cooling rack, it’s a good idea to place upside down on the rack for ease of removing the bread from the pan.