Recipe: Dr. Mark Hyman’s Flourless Protein Power Bread

We are thrilled to share this exclusive sneak peek from Dr. Mark Hyman’s latest cookbook, Food: What the Heck Should I Cook

If you somehow don’t already know him, Dr. Hyman is a ten-time #1 New York Times bestselling author, the Director of Functional Medicine at the Cleveland Clinic, and a regular contributor on TV shows including Dr. Oz, CNN, and Good Morning America.

Starting with the baseline that food is medicine, Dr. Hyman has a gift for breaking down the process of healthy, conscious cooking in a fun and easy way. This is the companion cookbook for his last book, Food: What the Heck Should I Eat.

The cookbook includes a few key principles from the pegan diet, plus recipe contributions from world-class chefs like David Bouley and José Andrés, as well as Dr. Hyman’s celebrity friends. including Gisele Bündchen and Tom Brady, Gwyneth Paltrow, and Hugh Jackman.

Enjoy this recipe for a textured, flavorful loaf, and don’t forget to grab a copy of Dr. Hyman’s genius cookbook for yourself! It’s guaranteed to be another bestseller…

Dr. Mark Hyman’s Flourless Protein Power Bread

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October 14, 2019

This delicious gluten-free bread, made from nuts, seeds, and eggs, takes just 5 minutes to prepare and is full of healthy fats and protein.

  • Prep: 5 mins
  • Cook: 1 hr
  • Yields: 8 Servings


1/3 cup plus 1 tablespoon avocado oil

2/3 raw almonds

2/3 raw hazelnuts

2/3 raw walnuts

1/3 raw pistachios

2/3 raw sunflower seeds

2/3 raw pumpkin seeds

1/4 raw sesame seeds

1/4 hemp seeds

1/4 chia seeds

1/2 cup whole flaxseeds

2 Tbsp cumin seeds (optional)

6 large pasture-raised eggs

1/2 tsp apple cider vinegar

1 tsp sea salt


1Preheat the oven to 350°F.

2Use 1 tablespoon of the avocado oil to grease an 8” x 4” loaf pan.

3In a food processor, combine the almonds, hazelnuts, walnuts, and pistachios. Pulse 7 times until chunky; be careful not to overprocess.

4In a bowl, mix the sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds, flaxseeds, and cumin seeds (if using).

5Add the processed nut mixture and stir to combine.

6In a separate bowl, beat the remaining 1/3 cup avocado oil with the eggs, vinegar, and salt.

7Add the nut and seed mixture and mix well.

8Pour the batter into the greased loaf pan.

9Bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean.

10Allow the bread to cool before slicing.

“Try a slice of this bread warm with some mashed avocado or a slather of ghee or coconut butter. I like to make two loaves at a time so I always have some in the freezer: Wrap slices in parchment paper and tinfoil, place in a sealed container, and freeze for up to 2 months. Simply unwrap and toast for a few minutes when you’re ready to enjoy!” – Dr. Mark Hyman

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