Nut Bread
This hearty nut bread is packed with quinoa flakes, sunflower seeds, hazelnuts, walnuts and linseeds, bound together with low fat yoghurt, eggs and olive oil. The Thermomix TM7 grinds the nuts and seeds evenly and mixes the batter into a consistent, bake-ready dough. A gluten-free, protein-rich loaf, ideal for breakfast or a wholesome snack with cheese.
About this recipe
Nut bread with the Thermomix TM7 is one of those gluten-free recipes that proves you do not need wheat flour for a satisfying loaf. Instead, this bread relies on quinoa flakes, ground hazelnuts, walnuts, sunflower seeds and linseeds, all bound with low fat yoghurt, eggs and a splash of olive oil. The all-in-one kitchen machine earns its place immediately: the grinding function pulverises the nuts and linseeds into a fine, even flour far more quickly than a store-bought packet mix, and the mixing function folds everything into a uniform batter in about a minute. The result is a dense, moist crumb with a toasted, nutty flavour and a crackly crust of quinoa flakes. Serve a thick slice at breakfast with cream cheese, pack it into lunchboxes, or offer it alongside soup at dinner. Because the loaf contains no wheat, it suits gluten-sensitive eaters, while the seeds and nuts deliver lasting satiety, making it a favourite for weekend baking and weekly meal prep alike.
Preparation tips
- Toast the hazelnuts and walnut halves in a dry pan before grinding; this deepens the nutty flavour of the loaf considerably and brings out the natural oils in the linseeds and sunflower seeds as well.
- Line the loaf tin with baking parchment instead of only greasing it, as the seed batter sticks readily; leave an overhanging strip so you can lift the nut bread out in one piece after baking.
- Store the cooled loaf wrapped in parchment in a bread tin, or slice it and freeze portions; a brief warm-up in the oven restores the crust, and slices spread with cheese make a filling gluten-free lunchbox filler.
Recipe variations
- Lactose-free variation: replace the low fat yoghurt with an equal amount of soy or coconut yoghurt. The batter with quinoa flakes and ground hazelnuts behaves the same way, and the loaf keeps its moist crumb and nutty character.
- Festive winter variation: add a teaspoon of cinnamon, a pinch of nutmeg and a handful of roughly chopped pecans to the walnut mixture, then brush the baked loaf with a little honey for a fragrant seasonal treat with cheese.
Why this recipe works
There is nothing quite like the satisfaction of a homemade nut bread, but achieving that ideal crumb structure can be challenging. With the Thermomix TM7, you eliminate the guesswork and guarantee professional results every time. Its intelligent temperature control gently processes nuts to preserve texture, whilst the precise kneading mode develops the dough to perfection. Enjoy a consistently flawless loaf with a golden crust and delicious flavour, ensuring your baking is always impressive and completely stress-free.
Thermomix TM7 Benefits
- Grind the hazelnuts and linseeds in the TM7 in seconds into an even flour that forms the gluten-free base of this nut bread. [Multi-Function]
- Weighing the quinoa flakes and sunflower seeds directly in the mixing bowl keeps every batch of nut bread consistent without extra scales or measuring cups. [Built-in Scale]
- The TM7 mixes the yoghurt, eggs and olive oil into a smooth batter in about a minute, far faster than stirring by hand. [Time Savings]
- Whipping the eggs with the butterfly whisk adds air to the batter, giving the dense seed loaf a lighter, more tender crumb. [Multi-Function]
- Chopping the walnut halves coarsely in the TM7 keeps crunchy pieces visible throughout the bread instead of an anonymous crumb. [Multi-Function]
Ingredients
- sunflower seeds
- walnut halves
- hazelnuts
- low-fat yoghurt
- olive oil
- medium eggs
- bicarbonate of soda
- fine sea salt
- linseeds
- quinoa flakes