Guilt-Free Green Bread

Bread is one of those iconic foods that can be devastating if you are required to cut it from your diet completely. Crisp, stacked sandwiches, crusty morning toast, a warm slice on the side of your dinner plate. Substitutions far too often fall short leaving you with cucumber bites and carb-free wraps. The other side of the equation are elaborate recipes that require a year of culinary school to perfect. So we set out to give you the best bread recipe we could create with the highest nutritional value that was also a snap in the kitchen. Meet the one bowl wonder that will put a fresh slice back on your plate.

The key to a really healthy bread is adding in ingredients that support your body and create a power-packed meal. This bread hits the mark with a variety of nuts and seeds for a dose of protein, high levels of heart healthy fats and an array of vitamins and minerals. We also added in two heaping scoops of our Greens Superfoods for a dose of much needed fruits, vegetables and herbs. We chose the mint for a lighter flavor, but the coffee could give your bread a unique twist.

Grab one small ramekin, one mixing bowl and your food processor. A blender and electric mixer would work as well, but it will be two steps instead of one.

Then get all your ingredients:

  • 3 tbsp sunflower seeds
  • 3 tbsp puffed amaranth
  • 3 tbsp pumpkin seeds
  • 3 tbsp of hemp seeds
  • 3 tbsp sesame seeds
  • 3 tbsp chia seeds

Essentially one cup of your favorite mix of nuts and seeds. Just make sure they are raw and unflavored. Also we feel the chia seeds play a key part in the binding of the bread.

  • 1/3 cup almonds
  • 2 heaping scoops of mint flavored Greens Superfoods
  • 1½ cup almond meal
  • 1 tsp baking soda
  • 3 tbsp of ground flax seed
  • 6 tbsp of water
  • ¾ cup non-dairy milk (we like oat milk or fat-free soy)
  • ⅓ cup olive oil
  • 1 tbsp honey
  • 1 tbsp cider vinegar
  • a pinch of salt

Preheat your oven to 350 degrees.

Once you’re all set, mix the ground flax seed and the water in a small ramekin or bowl and set it aside to congeal. Then take the other bowl and toss in all your nuts and seeds, other than the 1/3 cup of almonds, and give them a stir.

Place the 1/3 a cup of almonds in your food processor and give them a coarse chop. When they’ve broken down a bit, add in all your nuts and seeds from the mixing bowl. Pulse them a few times until chopped and well mixed. Now toss in the rest of your dry ingredients and give it another few pulses to really mix it all in. Lastly, add in all your wet ingredients and pulse until everything is homogenous yet still gritty.

Now you are ready to pour it into your loaf pan. A standard 8” x 4” works well. You can wipe it down with olive oil, but we found parchment paper to be the most consistent option for removing the loaf successfully.

Place your mix in the oven for 40 minutes to an hour or until you can insert a knife and pull it out clean. Remove the bread and let it cool. It is best stored in an airtight container in the refrigerator and enjoyed in small, dense slices!