Dr. Mark Hyman’s Flourless Protein Power Bread
Appetizers & Snacks, Breakfast & Shakes, Salads, Wraps & Sandwiches
October 14, 2019
Note: This recipe contains eggs. If you are egg intolerant, this recipe is not for you.
Virgin Diet compliant: Cycles 1, 2, and 3 (eliminate egg if you are egg intolerant)
Sugar Impact Diet compliant: Cycles 1, 2, and 3 (eliminate egg if you are egg intolerant)
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 hrs
- Yields: 8 Servings
Directions
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
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
