Nut Bread
This nut bread is set to become your new favourite for breakfast, a lunchbox filler or a side at your next barbecue. Ground hazelnuts and whole walnuts give it a hearty, aromatic flavour, while chia seeds and psyllium husk add lovely texture and extra fibre. The recipe is completely flour-free and couldn't be simpler to make. The only test of patience: 30 minutes of resting before baking, which is absolutely worth the wait.
Ingredients
- 50 g ground hazelnuts
- 50 g walnuts, whole
- 50 g ground flaxseed, also sold as ground linseed
- 50 g chia seeds
- 3 tbsp psyllium husk
- 4 eggs
- 50 g butter
- 1 tsp baking powder
- 1 tsp salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 8 Servings |
|---|---|---|
| Calories | 220 kcal | 1,760 kcal |
| Carbohydrates | 4 g | 32 g |
| Protein | 8 g | 64 g |
| Fat | 18 g | 144 g |
| Fibre | 6 g | 48 g |
| of which sugar | 1 g | 8 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- In a large bowl, mix together the ground hazelnuts, walnuts, ground flaxseed, chia seeds, psyllium husk, baking powder and salt.
- Melt the butter. Whisk the eggs together with the melted butter until light and frothy.
- Add the egg-and-butter mixture to the dry ingredients and stir everything together well.
- Spoon the batter into a small loaf tin (about 15 cm) and let the bread rest for 30 minutes so the seeds can swell.
- Bake the nut bread in a preheated oven at 150C (fan 130C) for 30 minutes. Done!
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Nutrition facts per serving (estimate)
| Calories | 220 kcal |
|---|---|
| Carbohydrates | 4 g |
| Protein | 8 g |
| Fat | 18 g |
| Fibre | 6 g |
| of which sugar | 1 g |
Frequently asked questions
Is this nut bread really gluten-free?
Yes, the recipe contains no flour and no gluten-based ingredients. If you have coeliac disease, make sure to use certified gluten-free products.
Why does the batter need to rest for 30 minutes?
The chia seeds and psyllium husk need time to swell so the batter develops the right binding and consistency.
What size loaf tin should I use?
A small loaf tin about 15 cm long is ideal for this amount of batter.
Can I freeze the nut bread?
Yes, the bread freezes well once sliced. Simply thaw as needed or pop it in the toaster.
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