Paleo Whole Grain Seeded Sandwich

Elevate your sandwich game with this Paleo Whole Grain Seeded Sandwich Bread—a gluten-free, grain-free loaf packed with flavor and wholesome nutrition. Made with a blend of almond flour, coconut flour, and ground flaxseed, this bread boasts a nutty, earthy base that’s complemented by a delightful crunch from a mix of sunflower, pumpkin, sesame, and chia seeds. Thanks to the richness of eggs and a touch of apple cider vinegar, this loaf bakes up fluffy yet hearty, perfect for slicing. Whether you’re crafting Paleo-friendly sandwiches, enjoying a toasted slice with avocado, or slathering it with almond butter, this bread delivers on taste, texture, and nutrition. Quick to prepare in just 15 minutes and ready to serve after a golden 40-minute bake, this recipe is a go-to for healthy eaters seeking a satisfying, homemade alternative to traditional bread.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 0.25 cups Ground flaxseed
• 0.5 cups Mixed seeds (e.g., sunflower seeds, pumpkin seeds, sesame seeds, chia seeds)
• 1 teaspoon Baking soda
• 0.5 teaspoons Sea salt
• 5 large Eggs
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Coconut oil (melted)
• 1 teaspoon Honey (optional, for slight sweetness)
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, baking soda, and sea salt. Whisk until evenly mixed.

Step 3

Stir in the mixed seeds, reserving about 1 tablespoon of seeds to sprinkle on the top of the loaf later.

Step 4

In a separate bowl, whisk together the eggs, apple cider vinegar, melted coconut oil, honey (if using), and water until blended and smooth.

Step 5

Slowly pour the wet ingredients into the dry ingredients, stirring until a thick and slightly sticky batter forms. Ensure there are no lumps of dry ingredients.

Step 6

Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.

Step 7

Sprinkle the reserved seeds over the top of the batter for decoration.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely.

Step 10

Slice and serve. This bread makes an excellent base for sandwiches or can be enjoyed toasted with your favorite Paleo-friendly topping.

Nutrition Facts

Serving size	(634.0g)

Amount per serving	% Daily Value*
Calories	2343.8

Total Fat 192.4g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 0g
Cholesterol 930mg	0%
Sodium 2826.5mg	0%
Total Carbohydrate 87.0g	0%
Dietary Fiber 46.5g	0%
Total Sugars 18.6g
Protein 95.9g	0%

Vitamin D 205IU	0%
Calcium 696.1mg	0%
Iron 18.9mg	0%
Potassium 1038.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.3%

Protein: 15.6%

Carbs: 14.1%