I have a bread machine. Someday I’m going to dust it off and restart my breadmaking frenzy of the 1990s. But these days I’m oh so happy to be sampling Sun-Dried Tomato Seed and Nut Bread, which is worth its weight – 2 lbs, 10 oz – in golden goodness.
Don’t be put off by the density. Slice it thinly with a good bread knife or electric knife, and you’ll have about 28 slices to share.
Sun-Dried Tomato Seed and Nut Bread
- 1 c almonds
- 1 c walnuts
- 1 c flax seeds
- 1 c sunflower seeds
- 1 c pumpkin seeds
- 1 c sesame seeds (Black ones used here.)
- 1/2 c chopped sun-dried tomatoes (I used the type that comes soaked in oil.)
- 5 eggs, lightly beaten
- 1 t kosher salt
- 1/3 c oil (Oil is optional, according to some testers.)
Preheat oven to 350 F. Line a 10 x 4½ or 9 x 5-inch loaf pan with parchment paper.
In a large bowl, combine all ingredients. Mix well. Pour mixture into loaf pan and even out the top. Bake for an hour. The cooked loaf sounds hollow when tapped. Cool for about an hour. Make thin slices with an electric knife. Good fresh or toasted. Keep refrigerated. Can be frozen. Serve plain or smeared with goat cheese, hummus or thick yogurt. Serves 12 – 20.
Substitutions:
- Replace almonds and walnuts with hazelnuts and pecans.
- Replace sun-dried tomatoes with black olives, dried blueberries, cranberries, raisins or dried cherries.
Sun-Dried Tomato Seed and Nut Bread Print Ready Recipe
Final notes:
- Seed and nut bread has been called stone age, paleo and life changing. There’s even a complex dehydrated seed cracker version. You can go nuts mixing and matching ingredients.
- Ever wonder if seeds and nuts are good for you or why walnuts and pecans are outrageously good?
- Four out of 7 super seeds to eat daily are included in Sun-Dried Tomato Seed and Nut Bread.
- Keep your food fresh in reusable, washable Bee’s Wrap, a natural alternative to plastic wrap. I’ve used it to wrap fruits and veggies, to cover bowls, anything but meat. Made from beeswax, cloth, tree resin and jojoba oil, Bee’s Wrap absorbs the heat of your hands and molds into shape. It’s revolutionary and a throwback to pre-plastic times.
(Disclaimer: Bee’s Wrap was sent to JC for review. The opinions expressed are genuine.)
As always, appetizing and beautiful.I’m not sure I could resist have an second helping.
Thanks Sonia. It all depends how hungry you are. Either one slice or two is perfectly satisfying.
It’s way way better with oil! I speak from experience. 3rd round I made this with dried cherries, bberries and strawberries. -Warmed/toasted with cream cheese and smoked salmon it’s decadence. I used white sesame seeds 3rd time around because I dont like worrying about black things in my teeth when I eat,lol.
Thanks for the feedback Liz! Especially the decadent part. I had mine for breakfast with goat cheese and for lunch with roasted caramelized onion hummus. A few bites with eggplant spread. So good!
Wow, Gluten free joy. And I love the bees wrap. You share so many fun ideas.
Thanks Mindy! I love the Bee’s Wrap too. I feel more guilty than ever if I use plastic wrap, knowing there’s Bee’s Wrap. The bread is great fun even for those of us who eat regular bread.