Grain-Free "Seeduction" Bread

My dad always bought the same bread when I was growing up: Seeduction Bread from Whole Foods. It was a big, round loaf with a dark color and as you may have guessed, lots of seeds. We had a well-loved front loading toaster oven, with a glass door that squealed as you opened it. It wasn't rare for one of us to leave the bread in just a bit too long, making it "extra crispy". 

It wasn't until I set out to make this loaf that I remembered what that smelled like. White bread may just smell yeasty or sweet when it gets toasted, but Seeduction bread is so much more. Calling it "full bodied" makes it sound like a bottle of wine, but there's no better way to describe it. It's nutty, savory, and full.

This Paleo version filled my house with that familiar scent as it baked, conjuring memories of our green kitchen and trusty toaster. I've never been a bread lover, but there was something in the way this loaf baked that made me love it. 

This bread is dense. Packed with sunflower seeds, poppy seeds, sesame seeds, and pepitas, this loaf means business. I made it using mostly almond flour, which does mean it crumbles easier that traditional bread, but I don't let that stop me: Snack time? Toast up a slice, top it with avocado, and sprinkle the whole thing with a touch of salt. Lunch? I'm pretty sure a stack of BLTs is in order. And don't forget breakfast! I actually used this bread to re-shoot the photos for my Paleo Breakfast Sandwiches. Just make sure to use a plate :)

Paleo Seeduction Bread

Paleo, Gluten-Free, Grain-Free   |      |    Print Friendly and PDF

This recipe is reminiscent of Whole Foods’ “Seeduction Bread,” but made without grains.

Yield: 1 loaf, 8 x 4 x 2 inches   |    Total Time:



Ingredients:

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons poppy seeds, plus additional for sprinkling
  • 2 tablespoons sunflower seeds, plus additional for sprinkling
  • 2 tablespoons pumpkin seeds, plus additional for sprinkling
  • 2 tablespoons sesame seeds, plus additional for sprinkling
  • 3 eggs
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons non-dairy milk of choice (I used coconut)

Directions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until no clumps remain.
  3. In a separate bowl, whisk together the eggs, apple cider vinegar, honey, and coconut oil. Fold the wet ingredients into the dry ingredients to form a thick batter. Gently fold in the various seeds.
  4. Shape dough into a loaf (bread will hold shape in the oven). Place in the center of a baking pan, and use a pastry brush to coat the top with a thin layer of non-dairy milk. Sprinkle with extra seeds. Place in center rack of oven and back for 30 minutes. After 30 minutes, bread should be golden and firm to the touch. Turn the oven off, and leave the loaf in for 10 additional minutes. Then set it on a wire rack to cool. Use a sharp serrated knife to slice.

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Paleo "PB&J" Muffins

Shortly after finishing off the last of these Paleo Chocolate Chip and Fig Sunbutter Muffins, I bought the ingredients to make more. I couldn't let go of the idea sparking inside of me: PB&J Muffins. A rich, nutty muffin filled with sweet, tangy fruit. It had to happen. I had to make it happen. Even though these muffins are technically "SB&J" muffins: Sunflower seed butter and jelly. They're filled with a raspberry jam made with nothing but raspberries and chia seeds!

Now, confession time. If you grew up eating peanut butter, you'll want to hold onto your seat for this one: I refused to eat peanut butter and jelly sandwiches when I was a kid. That's right. I told my parents there was no way I would eat one of those things, and they had better not pack any sandwiches in my lunch box. Ever. (Now, if you did not grow up eating peanut butter, or you live somewhere outside of the States, you're nodding along: peanut butter is an acquired taste). 

Clearly I got over it, because these muffins got gobbled up in just a few days.

Paleo "PB&J" Muffins - yields standard 6 muffins

1 cup sunflower seed butter AKA "sunbutter" (NOTE: if you use homemade sunflower seed butter, your muffins may turn a slight green color as they cool. This is due to a naturally occurring and edible nutrient in plants called chlorogenic acid. Read about it on Ochef.)

1 ripe banana

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon vanilla

1/8 teaspoon salt (skip this if you are using salted sunbutter)

1/4 cup raspberry chia jam plus more for serving (recipe below)

 

1. Preheat oven to 400°F. Line a muffin pan with muffin liners.

2. In a food processor or blender, combine the sunbutter, banana, eggs, vanilla, baking soda, and salt. Puree until smooth. 

3.  Spoon the batter into the muffin liners until they are about 4/5 of the way full. Use a spoon to create an indent in the center of each muffin. Spoon 1/2 to 1 teaspoon raspberry jam into this indent.

4. Bake for 12 to 15 minutes, until golden on top and a toothpick comes out clean when inserted into the middle (avoid the jammy center when doing this--I insert the tooth pick at an angle from the edge). Remove from oven and allow to cool at least 10 minutes. Serve with extra jam. 

 

Raspberry Chia Jam - yields 2 cups jam

250g frozen raspberries

1 tablespoon chia seeds

1/4 cup water

 

1. In a small sauce pan, heat the raspberry and water over medium-low heat. Cover, and bring to a simmer. Stir occasionally, and cook until the raspberries are broken down into a mash. 

2. Turn off the heat. Add the chia seeds. Stir to combine. Allow the chia seeds to absorb some liquid. The mixture will thicken. Allow the mixture to cool, and store in an airtight container in the fridge. 

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Paleo Chocolate Chip and Fig Sunbutter Muffins

Last week, after climbing, we sat in the car debating where to eat, when this place came up on Yelp: mmm...Coffee Paleo Bistro. Decision made! It's rare enough to find a paleo-friendly restaurant, let alone something with a strictly paleo menu.

Mmm...Coffee Paleo Bistro is a small cafe that serves only paleo goodies. It's disguised as a coffee shop, but dishes up grain-free everything, from muffins to brownies and granola. My eyes grew three sizes when I saw the muffins in their pastry case. Those are paleo too?! I asked, already knowing the answer. They were tall, golden muffins that overflowed from their muffins cups the way muffins do in any coffee shop. The owner of the bistro confirmed: paleo. 

After splitting a muffin for dessert, I knew that it was game time: go home and recreate these muffins. Puffy and oversized. Soft, sturdy, and a bit nutty. I began searching for recipes for sunflower seed butter muffins as soon as I had a decent internet connection. I knew that mmm...Coffee's version used flax, but I prefer to bake with eggs and figured I'd give it a shot. Want a close up of what had me so excited? The texture of these muffins is just so... muffin-y, in a way that most paleo muffs fall short. See:

Since these muffins are made of primarily sunflower butter, they're high in protein--sunflower seeds are higher in protein than most other common nuts and seeds. Sunflower butter has an addicting peanut butter-like taste to it, so it pairs well with fruit flavors (like figs!) and chocolate. I've been day dreaming about a PB&J version of these muffins, too! 

Paleo Chocolate Chip and Fig Sunbutter Muffins

Paleo, Gluten-Free, Grain-Free, Vegan   |       |    Print Friendly and PDF

Yields: 6   |    Total Time:



Ingredients:

  • 1 cup sunflower seed butter AKA "sunbutter" (NOTE: if you use homemade sunflower seed butter, your muffins may turn a slight green color as they cool. This is due to a naturally occurring and edible nutrient in plants called chlorogenic acid.
  • 2 ripe bananas
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt (skip this if you are using salted sunbutter)
  • 1/2 cup chocolate chips
  • 1/2 cup chopped dried figs (roughly 7 figs)

Directions:

  1. Preheat oven to 400°F. Line a muffin pan with muffin liners.
  2. In a food processor or blender, combine the sunbutter, bananas, eggs, vanilla, baking soda, and salt. Puree until smooth.
  3. Fold in the chocolate chips and figs until evenly distributed. Spoon the batter into the muffin liners until they are about 3/4 of the way full.
  4. Bake for 15 to 20 minutes, until golden on top and a toothpick comes out clean when inserted into the middle.

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