Have you ever been to Le Pain Quotidien? It is my favorite bakery – fresh, organic ingredients, and the best avocado toast you’ve ever tried. Really. Whenever I go to NYC, I am sure to work in a visit (or two) for their gluten-free super seed bread. Until I can get back there, I’ve found the perfect substitution for a hearty bread treat at home!
I was looking for a bread to go with the chorizo soup that I made for dinner and I found this recipe on Elana’s Pantry. It’s a new family favorite (in fact, my boys chose the bread as their meal instead of the spicy soup)! It’s even better when the slices are toasted for breakfast. I topped this one with avocado, pea shoots, and guacamole spices. As this is such a dense bread, one slice per person is the recommended serving.
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup golden flaxmeal
½ teaspoon celtic sea salt
½ teaspoon baking soda
4 large eggs
1 teaspoon honey
1 teaspoon apple cider vinegar
¼ cup walnuts, coarsely chopped
¼ cup pecans, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds
Preheat oven to 350°F. Grease a loaf pan and line with parchment paper, leaving “tabs” of parchment that can be used as handles to pull the bread from the pan.
Whisk dry ingredients in a medium bowl to combine.
Blend eggs in a large bowl until frothy, about 3 minutes.
Add honey and apple cider vinegar to eggs and blend again.
Add dry ingredients to the egg mixture and add chopped nuts and seeds.
Scoop into prepared loaf pan and bake for 35-40 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Remove bread from pan and allow to cool on cooling rack. Slice and serve – or better yet, toast each slice and top with butter, honey, jam, or avocado.
Once cool, bread can be stored in an airtight container in the fridge.