Before there was Wonder Bread, we had Stone Age Bread. Bread that was so deliciously dense, so packed with nuts and seeds, you could use it as a weapon.
Since the early 1900s, white bread has reigned supreme. It was cheaper to produce and lasted longer on shelves. Heck, some loaves outlived those who purchased them. What we saved in price and preservation, we made up for later in health and longevity.
Let's take bread back to the Stone Age. When the loaves weighed as much as the stones themselves.
Bredesen Protocol Approved
Plant Paradox Approved
2/3 c Almonds
2/3 c Pumpkin Seeds (+ extra for topping)
1/4 c Flaxseeds (+ extra for topping)
1 1/2 c Almond Flour
1/2 c Tiger Nut Flour
3 Tbsp Coconut Flour
3 Tbsp Arrowroot Powder
1 Tbsp Psyllium Husk
1 tsp Baking Soda
1/2 tsp Sea Salt
3/4 c Nut Milk
1/3 c Avocado Oil
2 tsp Apple Cider Vinegar
Preheat the oven to 350°F.
Place flaxseeds in a food processor and pulse until finely ground.
Add the almonds and pumpkin seeds, and pulse a few times until coarsely chopped.
Combine the remaining dry ingredients in a large bowl: almond flour, tiger nut flour, coconut flour, arrowroot powder, psyllium husk, baking soda and salt. Stir until combined.
Add the nut and seed mixture into the large bowl of dry ingredients.
In a separate bowl, combine the nut milk, eggs, avocado oil, and apple cider vinegar.
Add the wet ingredients to the dry ingredients, stirring or whisking until thoroughly combined. Let sit for 5 minutes.
Line a standard loaf pan with parchment paper.
Spread the mixture evenly into the loaf pan. Using a knife or spoon, smooth down its surface.
Sprinkle the top layer with extra pumpkin and flaxseeds.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before removing from pan.
Store in the fridge in an airtight container, or pre-slice and freeze. Keeps in the fridge for about a week.