Seed and Nut Bread
Seed and Nut Bread is a gluten-free, low-carb loaf built from almonds, walnuts, sesame, linseeds and chia seeds. The Thermomix TM7 grinds the nuts and seeds to exactly the right consistency and blends the sticky batter evenly. Dense, nutty and lightly sweetened with maple syrup, it slices cleanly and suits breakfast or a protein-rich snack.
About this recipe
Seed and Nut Bread with the Thermomix TM7 is one of those recipes that proves an all-in-one kitchen machine belongs in every low-carb kitchen. Instead of wheat flour, this loaf relies on ground almonds, walnuts, coconut flour and a generous mix of sesame, linseed and chia seeds, bound together with eggs and a touch of maple syrup. Searching for gluten-free bread recipes often leads to dry disappointments, but here the TM7 grinds the nuts fresh so the crumb stays moist and full of flavour — fresher than any shop-bought nut flour. The cider vinegar reacts with the baking soda to give the loaf lift without yeast, so no kneading or proving is needed. This makes it a quick breakfast bake or a savoury snack bread for brunch, cheese boards or lunchboxes. Coconut oil keeps slices tender for days, and because everything is mixed in a single bowl, cleanup is minimal. Anyone avoiding gluten will appreciate how easily this bread slices and toasts.
Preparation tips
- Grind the almonds and walnuts in batches rather than all at once, so the nuts release their oils slowly and turn into an even flour instead of a sticky paste. Stop grinding while the mixture still looks sandy for the best crumb structure.
- Let the loaf rest in the tin for a good while after baking before slicing — the chia and linseeds continue absorbing moisture, and cutting too early gives crumbly slices. A serrated bread knife works best through the seeded crust.
- For a milder, more kid-friendly flavour, reduce the sesame seeds and add extra ground walnuts or a spoonful of ground almonds. You can also swap the maple syrup for honey if you prefer a rounder sweetness in this nut bread.
Recipe variations
- Make a fully lactose-free and dairy-free version by checking that your coconut oil is unrefined and pure — the recipe already contains no milk or butter, so it suits lactose-intolerant bakers without any further changes to the seed and nut base.
- For a festive winter variation, stir in warming spices such as cinnamon and a handful of roughly chopped walnuts kept back from grinding, then top the loaf with extra sesame seeds before baking for a crunchy, seasonal finish.
Thermomix TM7 Benefits
- The TM7 grinds the almonds and walnuts into fresh, even nut flour in seconds, giving the bread a moist crumb no packet flour can match. [Multi-Function]
- Using the weighing function, the Thermomix weighs coconut flour and seeds straight into the bowl, so the delicate ratios of this gluten-free loaf stay exact. [Precision Control]
- The Thermomix whisks the eggs and maple syrup until pale and airy, creating the structure this yeast-free loaf needs to rise beautifully. [Multi-Function]
- Heating gently, the TM7 melts the coconut oil evenly without splashing, so it blends seamlessly into the seed batter. [Multi-Function]
- Mixing on a steady setting, the Thermomix folds the chia and linseeds through the thick batter uniformly in one hands-free step. [Guided Cooking]
Ingredients
- almonds
- walnuts
- coconut flour
- coconut oil
- sesame seeds
- linseeds
- chia seeds
- maple syrup
- cider vinegar
- medium eggs