Paleo Seed Bread


Paleo Seed Bread

Prep Time15 mins
Cook Time50 mins
Servings: 1 loaf


  • Food Processor


  • 2 cups Bob's Red Mill Paleo Baking Flour
  • 6 tbsp raw sunflower seeds
  • 6 tbsp raw sunflower seeds
  • 4 tbsp flax seeds
  • 3 tbsp organic black chia seeds
  • 1/3 cup raw unsalted almonds
  • 1 1/2 tsp baking soda
  • 3 free range organic eggs
  • 3/4 cup almond milk
  • 1/3 cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt


  • In a medium mixing bowl, mix sunflower seeds, pumpkin seeds, flax seeds, and chia seeds.
  • Set aside 3 tbsp of mixture for topping.
  • Pulse almonds in a food processor until lightly broken up and then add seed mixture and pulse a couple more times.
  • Transfer back to mixing bowl and add all other ingredients.
  • Mix and let stand for 5 minutes.
  • Grease your 8x4 bread pan with coconut oil and pour the mixture into it.
  • Flatten the top and garnish with remaining seeds.
  • Preheat oven to 350F, bake for 50 minutes.
  • Check for doneness by inserting a toothpick and see if it is dry.

9 thoughts on “Paleo Seed Bread

    1. The only thing I have to tell you about this one specifically is that it turns green overnight in the refrigerator. I honestly don’t know why, so take pictures when it’s fresh 🤣 Hope you have a great weekend as well! Thanks for the comment. 🙂

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