© 2013 Green Kitchen Stories Paleo_bread_1

Paleo Bread + Quick Pickled Fennel

A few kitchen related things we find difficult:

Peeling and chopping pumpkins. Cleaning our juicer (it’s not that difficult, but it’s the most boring thing on earth). Sharpening our knives. Keeping our pantry from turning into chaos (this is impossible because we never close the bags tightly enough and therefore the content of all our 947 bags of nuts, seeds and flours spill out all across the pantry drawer). Poaching eggs. Remembering to shut off the stove after using (David!). Finding good avocados in our supermarket. Buying batteries for our kitchen scale. Writing bread recipes.

It is always challenging to write a good easy-to-follow-easy-to-cook recipe. But writing a fool proof bread recipe is close to impossible. At least for us. A successfully baked bread depends on so many different factors. The temperature of the ingredients. How finely ground the flour is. If it is baked on a warm day. What kind of yeast is used. How you measure the ingredients. How long and with which force the dough is kneaded. How long it yields for. And so on. It’s complicated.


This recipe however, is not complicated at all. It is actually as close to fool proof as we could ever come. Probably because it doesn’t include any flour, grains, dairy or eggs. Divide the bread in half and you see an array of nuts and seeds (and a few raisins). That is what it is made of. Nothing else. And can you believe how incredibly good it tastes. Nutty (of course), wholesome, with a touch of salt and with a slight sweetness from the raisins.

We have been baking this quite regularly over the last year. And we are not alone. Recipes similar to this have appeared in media and baking blogs all across world. But it has been particularly popular in Denmark. It’s called Paleo Bread and it seems like half of Denmark have been smitten by the carnivorous, high-protein Paleo diet.


As far as we can tell, the man behind the hyped bread is the Danish chef Thomas Rode. He serves it on his Michelin star restaurant Kong Hans in Copenhagen. His version of the bread includes eggs. Our version is egg-free, and also altered in a few other ways. Here we have topped the bread with some homemade quick pickled fennel. It’s a wonderful condiment on a bread, as a side dish, or eaten straight from the jar.

Here are some links to a few other bloggers that have discovered the wonderful world of flour-free nut breads. Nut & Seed Bread from A Tasty Love Story. The gorgeous Life changing Loaf from My New Roots. And these Savory Pecan Biscuits from Roost.


Vegan Paleo Bread
1 bread or 12 bread-muffins

You can use any seeds or nuts for this recipe. Or make it completely nut free by only using seeds. The psyllium husks powder is essential for this recipe! If you can’t find it in health food stores, order it online, it’s not expensive at all. If you only can find whole psyllium seeds, it could be worth trying to make it into a fine powder. The bread is also really delicious with added shredded vegetables, like carrots, zucchini, beets, apples etc.

2 tbsp psyllium husks powder + 1 1/2 cup /350 ml water
1/2 heaping cup / 100 g almonds
1/2 heaping cup / 100 g hazelnuts
1/2 heaping cup / 100 g sesame seeds
1/2 heaping cup / 100 g sunflower seeds
1/2 heaping cup / 100 g flax seeds
1/2 heaping cup / 100 g pumpkin seeds
1-2 tsp sea salt 
3 tbsp /50 ml melted cold pressed coconut oil + extra for greasing the pan or cold pressed olive oil
1 handful raisins or chopped dark chocolate (optional but delicious)

1. Preheat the oven to 350F / 175°C.
2. Mix psyllium husks powder and water in a bowl and set aside for 5 minutes, until thick gel consistency.
3. Meanwhile meassure out all nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop.
4. Place in a bowl, add salt and oil and stir.
5. Add the psyllium gel and give it a good stir with your hands.
6. Set aside for 1 hour (This step is optional but the end result will be better).
7. Pour into a greased loaf pan (12 x 4,5 inches / 30 x 10 cm) and bake for 60-70 minutes. Or spoon the batter into a greased 12  hole muffin pan and bake for 45-50 minutes.
8. Remove from the oven and let cool completely (we know it is difficult but it is very important!) before slicing.
9. Store in a kitchen towel in the fridge for up to a week. Freeze well.


Quick pickled fennel
1 fennel bulb, trimmed
2 inches fresh ginger, peeled
zest from 1/2 organic lemon, sliced
2 sprigs of fresh rosemary
3 tbsp apple cider vinegar
3 tbsp honey, prefereble unheated (raw)
12 tbsp water

1. Slice the fennel and ginger as thinly as you can and place in a glass jar.
2. Add slices of lemon zest and rosemary and combine.
3. In a separate bowl mix together vinegar, honey and water and pour into the jar.
4. Seal and place in fridge for at least an hour. Keeps for up to a week.



  1. Posted 2 Aug ’13 at 10:04 | #

    Wow, that bread must be super-filling! That’s really dense, powerful stuff… would be particularly good as a post-exercise snack.

  2. Posted 2 Aug ’13 at 12:42 | #

    This looks gorgeous!!!

  3. Hayley Crawford
    Posted 2 Aug ’13 at 13:05 | #

    Looks so yummy! Will definitely be making this very soon!! Thanks so much for sharing your wonderful recipes x

  4. Posted 2 Aug ’13 at 13:28 | #

    Ser så vackert ut!
    har aldrig testat att baka utan mjöl, det här blir en utmaning :)

  5. Posted 2 Aug ’13 at 14:02 | #

    I fell hard for Sarah B’s Life Changing Bread. This bread sounds similar so I know I’ll love it! Love the idea of adding chopped chocolate. After years of not caring for it, I am suddenly reveling in chocolate everything! Thanks for another great post!

  6. Magda
    Posted 2 Aug ’13 at 15:08 | #

    I have been baking Sahah Britton’s bread for weeks now, delicious stuff! I like that your recipe requires everything in the same quantities – easy to remember and no need to use scales (battery run out about 2 weeks ago), everything straight out of the packet! Great snack for the weekend!

  7. Arlette
    Posted 2 Aug ’13 at 19:32 | #

    Looks great – have you tried a dehydrated version?

  8. Posted 2 Aug ’13 at 20:10 | #

    Like several others I’ve made Sarah’s life changing loaf of bread and absolutely adored it. But I’m always keen on new recipes and can’t wait to try this!

  9. Petra
    Posted 2 Aug ’13 at 20:29 | #

    Oh, that looks/sounds super yummy! Will it work with olive oil or butter instead of the coconut oil?

  10. Posted 2 Aug ’13 at 21:49 | #

    Oh my yum!! These are packed with so much nutty goodness!!

  11. Posted 2 Aug ’13 at 21:50 | #

    This looks like a great recipe thanks for sharing. I’m wondering how dense it tastes/feels since it is so full of nutty and seed goodness. I made a paleo avocado bread once which is always popular when I make it. It’s amazing what you can achieve without grains or gluten!

  12. Gala
    Posted 2 Aug ’13 at 21:58 | #

    Did you know, that putting your hard avocado in a big with apples make them turn ripe very quickly? I do it all the time, as it’s impossible to find good ones here as well…

    • cathy
      Posted 3 Jan ’14 at 21:59 | #

      also bananas work the same in ripping an avocado. FYI

  13. Janelle
    Posted 3 Aug ’13 at 00:33 | #

    Looking forward to trying this! The photos are gorgeous! I make Sarah’s bread, it did change my life!! Thank you for sharing!

  14. Posted 3 Aug ’13 at 04:39 | #

    What a beautiful post!

  15. Posted 3 Aug ’13 at 08:36 | #

    Wow, it`s look very yummy! I will to try your recipe

  16. Posted 3 Aug ’13 at 12:45 | #

    i really really like this one – its the fennel pickled, we love pickled vege but never thought of pickled fennel. Does it actually soften like cabbage etc? I will find out eventually, thanks for sharing, so good can’t wait. Also cant wait for…recipe book to arrive anyday now in post! at last i ordered it! so excited to be able to cook your foods from a book and not have laptop balancing on top of bowl of oranges trying not to get watered by tap. I am VERY excited, thankyou for taking time to make it into a book, it has always felt so awkward cooking from a computer. And last thing – thankyou for your juicer confessions- makes me feel a bit better about our own lazy juicing cleanups. And if you ever visit Australia come and visit us in Bellingen – Best organic avocados in the country! xx C

  17. Posted 3 Aug ’13 at 12:53 | #

    One more thing – about the chilli sin carne, did you guys make that recipe up? Or is it general practice to put some chocolate in from chilli con carne origins??? it’s so fun to tell the children that there is chocolate in the mix! They go all silly when i tell them and think that i am playing a game with them! i am a little puzzled as to why there is chocolate in the mix – though perhaps if i had it without i would find out why – anyway, our family and the next door neighbours all think its wonderful to have chocolate in our burritos :-) (not to mention the coook gets the excess from the bar) xxxx

    • Elin
      Posted 7 Aug ’13 at 00:37 | #

      Yes- the original chili con carne has cacao powder in it :) It does make a difference also in the chili sin carne!

  18. georgie
    Posted 3 Aug ’13 at 13:14 | #

    I can’t wait to make your Paleo bread it looks delicious! Would you have any suggestions about how to modify the recipe to be ‘nut free’ because my children can’t eat nuts. Also, I have just received your awesome cookbook this week in Sydney, Australia and I can’t stop cooking from it. My favourite morning recipe this week has been the blueberry and banana pancakes my children just love them! Congratulations you are both so talented.

  19. Jette
    Posted 3 Aug ’13 at 14:31 | #

    Thank you for yet another inspiring recipe!

    I discovered an extra added bonus which can’t be underestimated: The kids absolutely loved helping to make this bread – the gooey jelly of the phillium husks was the highlight of their day!

  20. Maude
    Posted 3 Aug ’13 at 16:11 | #

    I am just writing to say hi! I have discovered your blog a few weeks ago and I looove it! Your photos are beautiful and your recipes all seem so good. Plus it helps me practicing my english (I’m sorry but I may make mistakes when I write because french is my first language!). Please don’t stop sharing your talents with us xo

  21. Maude
    Posted 3 Aug ’13 at 16:12 | #

    oh! and I forgot to say that I am a reader from a small town near Montreal so hi! from Quebec, Canada xo

  22. Posted 3 Aug ’13 at 23:02 | #

    Wow, I love this. And those photos! Gorgeous.

  23. Posted 4 Aug ’13 at 00:22 | #

    Yum. Love Sarah’s life changing bread as well, so this must be a hit. And pickled fennel – that sure is gonna be a favorite since fennels is so close to my heart. Yet another inspiring post – tack!!

  24. menno gaijkema
    Posted 4 Aug ’13 at 09:34 | #

    I made this bread yesterday and it’s great. Real easy to prepare, tasty and topped with whatever it’s good. Thanks for your wonderful recipes and site.

  25. Posted 4 Aug ’13 at 09:46 | #

    So glad I stumbled upon your website. I haven’t seen this bred before and looking forward to trying it. I miss bread…..

  26. Arlette
    Posted 4 Aug ’13 at 11:12 | #

    I made them – absolutely delicious! I added a little fresh rosemary which I love with raisins. Thanks guys x

  27. Posted 4 Aug ’13 at 13:15 | #

    I have never seen anything like that ever in my life. Love it! I’m going to try this as the seeds must taste amazing. Great post. Awesome.

  28. Posted 4 Aug ’13 at 16:02 | #

    I made the lifechanging loaf of bread youblink to and it was delicious. I think I will make your version pretty soon too, it looks so nice!

  29. Posted 4 Aug ’13 at 16:30 | #

    I made and I liked it. the only thing is might turned out way too salty. next time will definety add only 1 tsp of sea salt

  30. Posted 4 Aug ’13 at 21:01 | #

    Wow! So many colors ans so healty! It looks divine!

  31. Sandy
    Posted 4 Aug ’13 at 23:30 | #

    This reminds me of a Mexican candy made of amaranth, called Alegría.
    Here is a picture one: http://sweetfernstudio.files.wordpress.com/2011/05/01mexican-candy000015.jpg

  32. Posted 5 Aug ’13 at 12:56 | #

    Love the look of this, so glad I came across it because I’ve never even tried fennel but always wanted to. Going to try this at the weekend :)

  33. Posted 5 Aug ’13 at 15:34 | #

    Hi, I really like to try out this recipe, but since my first language is Dutch I find trouble in translating ‘husks powder’ ;) Can you please explane what this stuff is? Greetings from Holland!

    • Posted 5 Aug ’13 at 17:16 | #

      Hi Stefanie, I don’t know what it is called in Dutch, but in German it’s called Flohsamenschalen. Hopefully that can help?
      You can also read more about it on wikipedia:-)
      Happy baking!

      • Fleur
        Posted 6 Aug ’13 at 10:10 | #

        Hi Stefanie, in Dutch it’s called ‘Vlozaad’, you can buy it at several organic stores in the Netherlands, good luck!

    • Heleen
      Posted 6 Aug ’13 at 00:00 | #

      Stefani, it’s the same word. Ik denk dat je bij de betere drogist dit wel kan krijgen :)

  34. camille
    Posted 5 Aug ’13 at 20:33 | #

    Wonderful! I tried the “life-changing bread” with coconut flour and almond meal in place of the oats, and found it a challenge to slice. The slices fall apart too easily, which makes a terrible mess in the toaster. I will try your version and report back — love the idea of baking it in muffin tins.

  35. Posted 5 Aug ’13 at 23:05 | #

    Brilliant recipe! I love an alternative bread recipe because bread baking can seem so laborious sometimes. Also, as mentioned above more than once, it looks stunning too.

  36. Posted 6 Aug ’13 at 05:37 | #

    You sure made some good looking bread!!! I made Sarah’s “Life changing loaf” back awhile ago, which was delicious, now I must try your version soon. It will go great with your colorful “Vegetable Ceviche”, which we have been enjoying twice already with nectarines first and last night with ripe peaches from a local farm nearby. It’s just the perfect dish on a summer night. You guys are the bests!!! XO

  37. Lisa
    Posted 6 Aug ’13 at 20:54 | #

    Lovely! I wish this kind of bread could be my go-to bread. I’ve made Sarah’s version a few times but I get quite severe stomach cramps if I eat more than one slice per day. Maybe it’s just me, and I will try your version too. I recommend grating an apple or a couple of carrots into the batter/dough, makes the bread more moist and tastes great.

    • Posted 7 Aug ’13 at 09:47 | #

      Hi Lisa,
      Hope this bread will work for you. Try letting the mixture soak for as long as possible, that makes it easier to digest. I too love grated veggies in the bread, try beetroot or zucchini as well.
      Happy baking

  38. Posted 7 Aug ’13 at 03:48 | #

    This looks so hearty and delicious!

  39. Posted 7 Aug ’13 at 04:03 | #

    Hej! I can’t wait to make this bread! However, I seem to have developed an aversion to flax as of late, does the original version use eggs in place of these and would it work? My mom has an overabundance of from eggs and I have them on hand… Tak! Love your beautiful blog!

    • Posted 7 Aug ’13 at 09:43 | #

      Hej Kelly Moe. Flax is not an essential ingredient in this recipe, you can sub all kinds of seeds and/or nuts of your choice. The psyllium husks powder + water can be replaced with 5 eggs.
      Happy baking

  40. Posted 7 Aug ’13 at 11:56 | #

    How do you make complicated looking stuff look so easy :) This looks sooo yummy

  41. Julie
    Posted 7 Aug ’13 at 13:07 | #

    Hi Luise,
    Tanks a lot for this recipe, I’ve tried it yesterday, combining all the nuts and seeds I had at home and I love the rich nutty flavor of it.
    However, I can still feel the jelly texture of the psyllium once it’s baked and I dont really like the feeling.
    So here are my questions:
    1- could it be because I didn’t wait long enough (a little less than 2 hours before oven)?
    2- if I soak the nuts for a couple of hours before, do you think it will work to put only half of the psyllium gel and still get a good result?
    3- have you tried to replace psyllium with ripe bananas or avocados? What do you think?
    Thanks a lot for your answer!

  42. Posted 7 Aug ’13 at 22:54 | #

    It’s looks weird, where this bread ? :D Only nuts and seeds.

  43. camille
    Posted 8 Aug ’13 at 17:17 | #

    I wonder if you could clarify the consistency of the dough after the 1-hour rest? Mine was definitely not “pourable” as the instructions suggest — it was more of a scoop-and-pack process to fill the muffin tins. (They’re in the oven as I type, so we’ll see!)

    I did make a couple of substitutions that do have an impact on the moisture content of the dough (used a bit of coconut flour and almond flour in place of the sesame seeds) so I’d like to know the target consistency so I can adjust the amount of water I add next time.

    Thank you for your time and the recipe!

    • Posted 8 Aug ’13 at 19:39 | #

      Hi Camille,
      The mixture will be jelly-like after soaking. Flours soak a lot more water than seeds and nuts, so you probably have to add more water.

      Hope it will turn out good

      • camille
        Posted 9 Aug ’13 at 10:44 | #

        Thank you for your reply! They turned out really really well, despite the water thing. They slice easily and were delicious for breakfast with cashew butter and honey.

        I did find them to be too salty for my taste, so will probably cut back to 1 1/2 tsp salt next time. And I’ll add more water to see the difference, because the consistency was definitely not jelly-like for mine.

        Thanks for the great recipe!

  44. Posted 10 Aug ’13 at 06:43 | #

    Yes, yes, yes!! I want to try this Paleo Bread right now! Seems like it would make for the most perfect breakfast bread (:

  45. Posted 11 Aug ’13 at 04:23 | #

    THANK YOU! I made and I love love love it. It is super easy and really delicious. I even bought a muffin pan today, just so I can make it again.

    The first time I used a pie dish and it worked well – I baked it for about 40 minutes.

  46. Posted 11 Aug ’13 at 18:32 | #

    I just made them and they are absolutely delicious! I tasted one with honey and it’s a fantastic snack. Going to have them tomorrow for breakfast with some fresh greens and mushrooms. Thank you for the recipe!

  47. Posted 12 Aug ’13 at 11:41 | #

    These look soooo yummy. I like the fact you keep it really simple too, that’s how I work best lol

  48. Petra
    Posted 12 Aug ’13 at 15:20 | #

    Just made the bread and it’s delicious! But my dough wasn’t “pourable” either, and the finished bread is a bit wet and feels like it’s going to fall apart (though it doesn’t). Maybe it’s because I used psyllium husks (not whole psyllium seeds) instead of psyllium husk powder?
    Anyway, it still tastes great!

  49. Posted 12 Aug ’13 at 18:51 | #

    So I gave this a try and while my first efforts looked dismal at best I loved it. I’ve made it a few times now and it’s a hit among a few of my friends.

  50. Posted 13 Aug ’13 at 15:56 | #

    Ragazzi è un pane fantastico! Insolito, ma molto saporito.
    Inoltre possono essere messi “semi” diversi.
    In più è senza glutine, perfetto per noi. Grazie.
    Mi permetto di farlo conoscere tra i miei pochi lettori.
    Grazie, Jè

    It ‘a fantastic bread! Unusual, but very tasty.
    They can also be placed “seeds” different.
    Plus, it’s gluten-free, perfect for us. Thank you.
    Allow me to make it known among my few readers.
    Thank you, Jè (by google) :P

  51. heather
    Posted 13 Aug ’13 at 23:14 | #

    Hello! Thank you for such a beautiful recipe and photos! I have been eyeing it for what seems like ages. :) However, I finally made it yesterday, and apparently did something horribly wrong – I baked it 70min, let it cool, but found it still wet and psyllium slimy inside. So I baked it another 30min, let it cool, and this morning cut into it just to find it still wet and slimy! Any idea what I did wrong?? I did soak all the nuts before beginning the recipe, so they were slightly more moist than dry nuts…?

    • Posted 20 Aug ’13 at 09:37 | #

      Hi Heather,
      I’ll recommend you not to soak the nuts first next time.

      Happy baking

      • heather
        Posted 8 Sep ’13 at 00:49 | #

        Thank you! :) Keep up the fantastic work!

  52. Anny
    Posted 14 Aug ’13 at 21:04 | #

    These were amazing. To my batch of muffins I added tasted coconut flakes, cinnamon, and vanilla powder. *^^* Thanks for the great recipe!

    • Anny
      Posted 14 Aug ’13 at 21:49 | #

      Toasted (auto check >.<) PS add in less salt!

  53. Maxine
    Posted 15 Aug ’13 at 03:37 | #

    This looks wonderful and oh-so-timely! I live in the San Francisco Bay Area and there is a local blogger here, Michelle Tam of Nom Nom Paleo, whose site has gotten me very interested in trying a vegetarian version of the Paleo diet. Have you heard of her? She linked to a recipe of yours not too long ago, and I was excited to see that she has such nice things to say about your beautiful book! Yours in health, Maxine

    • Posted 20 Aug ’13 at 09:33 | #

      Hi Maxine,
      Thank you for comment. Yes, we met Michelle in Las Vegas a few months ago. Great people!!


  54. Posted 16 Aug ’13 at 19:21 | #

    This looks really yummy and hearty! What can you sub for raisins if you are not a raisin fan? Can I just leave them out?

  55. Kasia
    Posted 18 Aug ’13 at 22:05 | #

    Mmmm….. Just made it…. Oh my world ;-) Wonderful, thank you guys :-)

  56. mary evans
    Posted 18 Aug ’13 at 23:11 | #

    hey, very wonderful blog. i look forward to buying your book.
    ok, i made these great muffins and used psyllium husks i had on hand that i ground up to make 2 Tbs of powder. it took quite a bit of the husks to make the powder. too much i fear for the muffins puffed waaay up, but were hollow and filled with a snotty gelatinous goo. o no! question: may i just use 2 Tbs of the husks? thanks

    • Posted 20 Aug ’13 at 09:27 | #

      Hi Mary,
      Sorry to hear about the muffins. The powdered psyllium that you buy is a very fine powder. So try using less when using homemade. Maybe also bake a bit longer, temperature varies a lot in different countries and oven brands.

      Happy baking

  57. Posted 19 Aug ’13 at 22:59 | #

    These look incredible. I made then as mini muffins and cooked them for the same amount of time that you recommend for regular muffins. I also let them sit for an hour first. Unfortunately, they are still slimy in the middle. I noticed a couple of other people had this problem as well. Do you know what I did wrong?

    • Posted 20 Aug ’13 at 09:20 | #

      Hi Shannon,
      The temperature in ovens varies a lot, so I would try to bake the muffins longer next time. Also powdered psyllium can vary in different countries, maybe use a little less?


  58. Posted 20 Aug ’13 at 01:22 | #

    This looks delish! I’ve tried Sarah B’s (@mynewroots) version and it was perfection. I’m thinking yours will be the same :) I can’t wait to try it (especially with DARK CHOCOLATE…mmmm) once the weather cools down here in Canada.

  59. Posted 26 Aug ’13 at 23:30 | #

    Okay I have not been catching up on my lost summer blog reading until now, but so glad I finally did! You guys created wonders as always, so gorgeous! And hey there in the middle was a magic link (oh so proud) thank you for that one!!
    Enjoy the rest of the summer… Hugs from Dk

  60. Verena
    Posted 27 Aug ’13 at 09:33 | #

    I love this kind of bread and so I made some muffins last week. I used dried cranberries instead of raisins. An I used two tbsp. of not powdered physillum husks, that worked great too :) At the moment I am eating a muffin with almond butter -hmmm it’s so tasty ;)

  61. Jin
    Posted 28 Aug ’13 at 15:10 | #

    I was so excited to make these but they turned out horribly. That’s the second vegan recipe gone bad in the past five days. :(
    I must admit I don’t know where it went wrong because I did everything according to the recipe. They are bitter and salty. This bitterness overtook the taste of nuts and seeds. Perhaps it’s the husks though they’ve never tasted like that before and I even put them in muesli.
    Either way, I’m disappointed.

  62. Posted 31 Aug ’13 at 17:04 | #

    Looks amazing! I love seedy breads! Kramar!

  63. Carin Lynne
    Posted 1 Sep ’13 at 03:53 | #

    Great recipe! Can I make a big batch of these and freeze the batter then bake it as needed? Thanks so much.

  64. Christine
    Posted 3 Sep ’13 at 18:39 | #

    Have you ever tried this with the inclusion of chia seeds? I like the idea of it but considering the crazy water adsorbing properties of chias I am thinking I would need to increase the liquid content quite a bit. Do you think I should just keep adding water to the “batter” until I get a literally pourable consistency?

    • Christine
      Posted 8 Sep ’13 at 23:55 | #

      For anyone coming across this and considering using chia seeds – I ended up with huge air pockets alternating with gloppiness. They looked real purty before I cut into them LOL!!!

      I agree strongly with those advising to use half the salt.

  65. Heather
    Posted 8 Sep ’13 at 17:16 | #

    I am wondering if soaked chia or flax can be used in place of the psyllium?? I often use them as substitutions for eggs and have never used psyllium. Or is it that the psyllium is a powder that makes this recipe work?

    • Christine
      Posted 8 Sep ’13 at 23:50 | #

      I tried making this with chia seeds and just don’t do it LOL!!!! What a gloppy mess. I think that mixing psyllium powder with water creates a powerful gluey bonding agent that makes this recipe work. Chia isn’t at all gluey.

  66. Posted 9 Sep ’13 at 21:23 | #

    This recipe looks gorgeous!

  67. Ting
    Posted 10 Sep ’13 at 22:18 | #

    Just tried this recipe yesterday, I used cranberries instead and added some rosemary; it was truly amazing! Will this work with fresh fruits and perhaps other nut combo?

  68. Emilye
    Posted 16 Sep ’13 at 11:17 | #

    this looks so wonderful and delicious.

    I’m wondering whether I can leave the nuts and seeds whole, as opposed to roughly chopping them in the food processor? I don’t have a food processor but wish to try my hand at this bread.

    Thanks in advance!

    • Posted 16 Sep ’13 at 19:03 | #

      Hi Emilye. Sure, you can make the bread without chopping the nuts and seeds in a food processor or you can just coarsely chop them by hand. The result will be better.
      Happy baking

  69. Marlies
    Posted 17 Sep ’13 at 20:33 | #

    I had the same problems that I’ve read others had in the comments (hollow centers with gooey insides, but I found that if I toasted the muffins in my toaster oven before eating them, the gooey texture disappeared leaving a delicious muffin :)

  70. Zara
    Posted 25 Sep ’13 at 01:40 | #

    These taste delicious! Though the top did not round like yours.. Did I do something wrong?

  71. Posted 25 Sep ’13 at 17:31 | #

    I have to admit, I was skeptical that these muffins would taste plain and way to healthy, but I was more than pleasantly surprised! They are sweet without any sugar, and though my “tops” didn’t round, it did not detract from the wonderful, dense, sweet, wholesome deliciousness of these treats!

    Thank you for your recipes and blogs. They are a joy to read and try.

  72. Claire
    Posted 2 Oct ’13 at 06:06 | #

    Is psyllium really paleo? Isn’t psyllium a grain?

  73. Celine
    Posted 7 Oct ’13 at 14:41 | #

    Hi there

    I usually soak nuts and seeds before using, can I do it for this recipe too?

    • Posted 7 Oct ’13 at 15:24 | #

      Yes I supose so, and then skip the chopping step.
      Let me know how it turned out.

  74. Pia
    Posted 8 Oct ’13 at 06:42 | #

    This looks delicious! But what worries me, I’ve just made the Life changing Loaf and I can’t stand the smell or taste! Very strange as I can eat all the ingredients normally either raw or cooked. The smell was already coming from the loaf baking and to me was very off putting. Then it tasted the same too. I can’t describe it but I went and tasted raw sunflower seeds and chewed them and I guess it could have been that taste but somehow combined with maybe the oil or just in the mixture of the loaf that produced a horrible flavour for me! So, if I’m to make your bread is it the same in smell and taste as that loaf?
    I appreciate your time in trying to understand what I’m trying to say :) but it’s very weird as I love nuts and seeds but that loaf was a waste of time and money for me which saddens me as it was 100% organic not to mention I was so excited to eat it :(

    • Posted 8 Oct ’13 at 13:06 | #

      Hi Pia,
      Check if the oil or nuts you used are rancid. I do not know if the taste or smell are the same, I haven’t tried Sarah’s recipe for life changing loaf.
      Hope this will turn out good and yummy!

  75. Celine
    Posted 8 Oct ’13 at 11:58 | #

    ok I will try then, thanks Luise. I was worried the bread would not stick together if I actually soak the nuts and seeds.. Will let you know how I get on.

  76. Posted 12 Nov ’13 at 19:22 | #

    Hi David,

    I love reading your blog, and am very happy that you’re doing what you do… teaching people to cook with healthy ingredients is so important in fostering a healthy life and more importantly a healthy future. Today I am contacting you because I too am trying to do my part in getting people to eat and live healthier. In 2008 I set on a quest to look for the ideal cooking pot, one that would give me all the nutrients from the food being cooked without adding its own ingredients or contaminants. It was a personal happening that led me to do this and all my research pointed out in one direction — Pure Clay. After several years of research and travel I set out to make my line of pure clay cooking pots and their made in the USA. I had benefited so much from cooking in these pots that I had to share it with the world.

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  77. Tess
    Posted 20 Nov ’13 at 08:53 | #

    These are lovely…as everything on Green kitchen these recipes work!…I added goji berries to mine instead of raisins ..thank you for sharing your deliciousness X

  78. gourmet goddess
    Posted 4 Jan ’14 at 21:58 | #

    Hi , quick question about the paleo bread recipe , are the nuts toasted before hand or do yo use raw nuts.


  79. Virginie
    Posted 31 Jan ’14 at 11:11 | #

    Hello David & Luise & Elsa!
    I am an avid (and hungry) reader of your blog and currently waiting for your book to be reprinted so that I can order it… (congratulations on such a huge success by the way!) Your recipes inspire us and make us eat better. I tried countless recipes… This one seems fool proof for sure and I tried it yesterday. However, it did not quite turn out like in the pictures. It is a bit crumbly (maybe one needs to stack the mixture more in the muffin cups?) and does not slice well. Maybe I did something wrong in the measurements? I let it soak for a while, maybe 2 or 3 hours and the mixture was a bit dry when I put it in the oven… Or maybe Something wrong in the psyllium jelly / coconut oil ratio? I am puzzled, I really wanted to like this recipe and make it a classic in my home. There must be something wrong with my psyllium!! I have the Indian Sat-Isagbol psyllium… If you have any idea, do not hesitate to enlighten me! :)

  80. Posted 1 Feb ’14 at 17:26 | #

    Just baked these in small muffin versions, and they turned out so amazing! Added raisins like you suggested, and they were perfect. Served them for my family for a saturday afternoon snack, along with some honey and a good Danish cheese. We all loved them! Will be baking again – love how dividable the recipe is as well, as the whole batch gets kind of expensive…

  81. Mick
    Posted 5 Feb ’14 at 05:26 | #

    As a strict recipe follower I want to say thank you. I made this into the muffin tin and it worked perfect the amount of times I follow a recipe to the letter and it fails. You have hit the nail on the head and they taste awesome too.
    Live Simply

  82. Anna
    Posted 10 Feb ’14 at 22:25 | #

    Made your “paleo bread” over the weekend. (i altered the recipe with apricots instead of raisins, and only had cashews, almonds, sunflower and pumpkin seeds – still came out wonderfully.) So, I had a slice just toasted & plain – very good. Next day; a slice toasted with fig butter – Great. Today i had a slice toasted with sliced avocado and salsa – So Great! – thanks again from Cape Cod.

  83. AJ
    Posted 4 Mar ’14 at 09:26 | #

    Anna, what’s fig butter? It sounds amazing…x

  84. Don
    Posted 14 Apr ’14 at 23:00 | #

    I made these today and they turned up great! I followed the recipe to the letter and used muffin tins. They looked exactly like in the picture and taste great. I only added a oinch if cardamon and that works really well too. I used salt as indicated and did not find them salty at all. I used himalayan pink dalt which is definetely less salty than “normal” salt and I suspect the recipe also uses some natural rock salt, which may explain why some found the result too salty. Next time, I want to try a ratio of 3/1 seeds instead of half seeds half nuts, as I don’t tolerate nuts too well. I guess it will work?

  85. sheryl j
    Posted 24 Apr ’14 at 03:44 | #

    These were ok, no sweetness at all. pretty unappetizing for a muffin

  86. Sophie
    Posted 28 May ’14 at 12:52 | #

    Not officially paleo bread but I was desperate to try these and the local health food store was closed. I substituted the psyllium for 1/4-1/3 C of wholemeal spelt flour, 1 tsp of baking powder and substituted a little of the nuts for cracked wheat. Delicious.

  87. Vivi
    Posted 17 Sep ’14 at 01:08 | #

    Hello! I just discovered your blog and fell in love instantly! I would love to try this since I love all things nutty and seedy but the psyllium husks powder it’s a little hard to find here. Is there anything else I could replace it with?

  88. Pamela Pollock
    Posted 20 Feb ’15 at 20:56 | #

    wonderful recipe. i decided to bake one-half of the recipe (i doubled it) and dehydrate one-half of the recipe. i’m really not supposed to have baked or grilled or broiled anything as per my acupuncturist…..so while the baked version does have that toasted nutty wonderful taste, the dehydrated version has more of a chewy texture that is equally wonderful.
    and plus you get all of the enzymes intact with the dehydrated version.

    for part of the mix i added fennel seeds and grated apply and some coconut syrup and it was super yum! thanks for your version of this great “bread”! best wishes! pamela

  89. Pamela Pollock
    Posted 20 Feb ’15 at 20:57 | #

    oops! i meant to type apple….not apply :)

  90. cary
    Posted 14 May ’15 at 01:05 | #

    I made the origial paleo nut bread with egg whites, but it came out mushy on the inside that it was difficult to know whether it was cooked throughout, which also may be that I had soaked the nuts prior (as we’re usually supposed to). I take it baking in smaller muffin portions as might be quicker. This might seem a good idea for a grain-free alternative, but Seeing how there’s so much nut and seed oils subjected to heat, which can damage the fats, it’s a snack I would only have occasionally…although this is delish. I think it healthier to have nuts/seeds soaked & raw.

  91. Max
    Posted 16 May ’15 at 01:26 | #

    made this back in february and just had a sudden craving for it again – so coming back to get the recipe! ;-)
    my comment from back then seems to have disappeared or maybe it didn’t actually post… :-(
    thanks for the great blog! greetings from london,

  92. Ciara
    Posted 28 May ’15 at 22:46 | #

    Hello! This bread looks a tad different to average bread but looking forward to trying it. I don’t think I have ever made something off your website that hasn’t worked. Many thanks

  93. leena
    Posted 14 Jul ’15 at 00:07 | #

    I LOVE when people comment on their experience with making the recipe. I find it REALLY helpful to read them before I attempt the dish! I just made this & was quite relieved that it was solid, baked all the way through! I followed the recipe with 2 exceptions.. I didn’t have sesame seeds, so I filled that 1/2 cup with a mix of the other nuts & seeds. Instead of the optional raisins or dark chocolate, I used what I had on hand, which was dried unsulphured apricots. I used 1 tsp of pink sea salt & did not find it too salty as per some of the other comments. Baked for 60 mins in a glass dish that was 8in x 8in. I topped with some chia pudding that I already had in the fridge.. and voila – success!! I’m thinking about trying sliced soft-boiled eggs or egg salad on top, along with sauerkraut/fermented veggies. Thanks for sharing :)

  94. Lenore
    Posted 17 Jul ’15 at 23:31 | #

    Can I substitute the coconut oil with another type of oil?

  95. Pongodhall
    Posted 16 Sep ’15 at 08:45 | #

    These little bread buns are delicious!
    I make several versions of the life changing loaf and these are going to be my life changing buns!
    Really glad I can have too as these have no eggs nor yeast.

  96. nina
    Posted 1 Jan ’16 at 20:58 | #

    Abselotely delicious!!!
    Thanx for sharing :) happy new year

  97. Tessa
    Posted 5 May ’16 at 17:29 | #

    Hi this looks amazing! Only question is can i better use broken flaxseeds or hole flaxseeds?

    Thank you! Xx

  98. Christel
    Posted 25 Jul ’16 at 15:03 | #

    For thes has the calorie amount been calculated? The are very tasty and filling but I am curious to find out the calorie count.

  99. Alex
    Posted 7 Mar ’17 at 18:33 | #

    Just made it and it turned out fab the very first time. As I checked the breads in the oven they still seemed a bit wiggly, so I got them out of the mini muffin tins and let them bake for another 5-10’mins. Amazing. My boyfriend could not stop eating them. Thanks a lot!

  100. Yannelly Sanchez
    Posted 22 May ’17 at 21:18 | #

    Do these crumble easily? These would be great for backpacking trip if they hold together.

  101. Posted 20 Jun ’17 at 21:34 | #

    This looks so delicious! I am definitely giving this a go the next time I go to the grocery store. Thank you so much for sharing!

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