Nutty Flourless Fennel Bread
Updated: Jan 3, 2022
This bread is crunchy, flavorful and filling. Diversifying your intake of plant foods is very important when in comes to the health of your Microbiome. This recipe has 11 different plants! It incudes a variety of fiber, fatty acids and nutrients!
⅓ cup plus 1 tablespoon avocado oil
⅔ cup raw almonds
⅔ cup raw hazelnuts
⅔ cup raw walnuts
⅓ cup raw pistachios (use additional ⅓ cup of any nuts if you cannot find pistachios)
⅔ cup raw sunflower seeds
⅔ cup raw pumpkin seeds
¼ cup raw sesame seeds
¼ cup hemp seeds
¼ cup chia seeds
½ cup whole flaxseeds
2 tablespoons fennel seeds
6 pasture-raised/free range eggs
½ tsp apple cider vinegar
1 ½ tsp sea salt
Preheat the oven to 350.
Grease a loaf pan with 1-2 tablespoons of the avocado oil. I like using a glass or silicone bread pan!
In a food processor, combine the almonds, hazelnuts, walnuts, and pistachios PULSE until chunky, depending on the size of your processor, this may need to be done in batches. Pulse about 7-10 times; careful not to turn into flour you want the chunks: the bits make it have beautiful texture.
In a large bowl, mix sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds, flaxseeds and fennel seeds.
Add the pulsed nut mixture to the seeds and mix together.
In a separate bowl, whisk 1/3 cup avocado oil with the eggs, vinegar, and salt. USE A WHISK!!
Combine the wet mixture with the nut and seed mixture → WHISK until well combined.
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.
When eating you only need a thin slice, it is quite satiating!