1 hr, 15 minsBreakfast

Grain-free nut and seed bread

Makes: twelve servings; enjoy leftovers tomorrow
Makes: twelve servings; enjoy leftovers tomorrow


  • 2 ½ cups mixed nuts
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds, shelled
  • ⅓ cup hemp seeds
  • 7 eggs
  • ⅓ cup coconut oil


  1. Preheat oven to 325 degrees F. Grease a small loaf pan. Coarsely chop ¾ cup mixed nuts.

  2. Place pumpkin seeds, sunflower seeds, hemp seeds and remaining 1 ¾ cups mixed nuts in a food processor and grind until a flour-like texture forms.

  3. Separate 4 eggs, placing the egg whites in a large bowl and discarding the yolks. Add remaining 3 whole eggs and whisk well. Fold in the nut flour, chopped nuts, melted coconut oil and a pinch of salt.

  4. Pour mixture into the prepared pan and bake 50 to 60 minutes, until a tester inserted into the center comes out clean.