muesli/nutty bread


(recipe adapted from elana’s pantry)

we have some friends staying with us this weekend (hi burt & katie!). they had a concert to go to in boston late saturday night and needed a late ride back to our apartment. after going to see the green zone, i needed to keep myself up.. perfect time to make some bread so we can make sandwiches this week. so, with the ingredients i had in the house, i made a loaf of bread. it is a mix of a muesli bread recipe (from elana’s book) and a nutty bread recipe. A couple of weeks ago i made the nutty bread which turned out really good.. however, i used a loaf pan that was bigger than the 7.5 x 3.5 suggested pan.. this resulted in really little slices of bread and tea sandwiches, since this bread doesn’t rise :) so this time around, i decided to double the batch- i don’t recommend this, i recommend getting the RIGHT size pan.. but until i do, it’s how i made it work!


  • 3/4 cup roasted almond butter (i used trader joe’s almond butter with roasted flaxseeds)
  • 1 tablespoon honey/agave
  • 4 eggs
  • 1/4 cup blanched almond flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground flax meal
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped hazelnuts
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup sunflower seeds


  • preheat oven to 350 degrees
  • grease 7 x 3″ pan with grapeseed oil
  • in a large bowl, mix almond butter & honey/agave with a handheld mixer
  • blend in eggs
  • in a medium bowl, mix almond flour, arrowroot powder, salt, baking soda & flax meal
  • mix dry ingredients into wet ingredients
  • fold in nuts & seeds
  • pour batter into loaf pan
  • bake for 50-60 minutes until a toothpick comes out clean

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