Pain paléo (pauvre en glucides, riche en protéines)

Ingrédients

• 1/4 cup whole almonds
• 1/4 cup whole hazelnuts (, see Note)
• 1/2 cup pumpkin seeds (*do NOT use sunflower seeds; see Note)
• 1/4 cup flax seeds
• 3 tablespoons hulled sesame seeds
• 1 1/2 cups almond flour
• 1/2 cup hazelnut flour (, see Note)
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup nut milk ((e.g., almond or cashew. Can use other non-dairy alternative but nut milk has a higher protein content) )
• 1 tablespoon apple cider vinegar
• 3 eggs ((vegans: substitute 3 flax eggs))
• 1/3 cup coconut oil (, melted and slightly cooled)
• 1 tablespoon raw honey ((vegans: agave or syrup of choice))

Préparation

1. 1

   Preheat the oven to 350 F. Line a 8x4 inch loaf pan with parchment paper. Place the whole almonds and hazelnuts in a food processor and pulse until coarsely ground. Add the pumpkin seeds, sesame seeds and flax seeds and pulse until ground. Add the almond meal, hazelnut meal, coconut flour, salt and baking soda and pulse until combined.In a separate bowl, combine the nut milk, eggs, melted coconut oil, honey and cider vinegar. Pour the mixture into the food processor. Process until the mixture is thoroughly combined. Let the mixture sit for 5 minutes.

2. 2

   Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface. Sprinkle the top with some extra pumpkin, flax and sesame seeds (I also used sunflower seeds for the top. See NOTE).Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool completely and then remove it from the pan.Store the bread in the fridge in an airtight container. It keeps for about 4-5 days.