Gluten Free Paleo Seed Fruit Bread Recipe

by Carol Kicinski on April 8, 2012

Post image for Gluten Free Paleo Seed Fruit Bread Recipe

[donotprint]I had the pleasure recently of meeting Shannon Ford, Mrs. Universe 2011, she is sweet, charming and of course gorgeous. She also happens to be gluten free. She mentioned to me that she felt better after going gluten free but noticed an even bigger difference when she went on a Paleo Diet. This got me thinking.

When I first committed to my gluten free lifestyle and taking charge of my health, my doctor gave me a starting diet that contained a very clear and concise list of what I could and could not eat to give my bodu a chance to heal. Since my doctor, Dr. Vikki Petersen, is a cutting edge gluten doctor and one of the absolute best doctors in healing the gut, I did what she said.

What I did eat was lean, clean protein, tons of vegetables, fruit, seeds and some nuts. What I didn’t eat was gluten (of course), grains, dairy, starches (with the exception of a little tapioca starch or arrowroot powder occasionally) and sugar. I was told I could eat any vegetable that grew ABOVE the ground and to avoid foods that grew underground – i.e. potatoes, carrots, turnips, peanuts, etc. I followed the diet for about 8 weeks and it really jump started my road to good health. Within days my energy levels were returning, I was sleeping well and I just felt good. I also lost weight. I wasn’t trying to lose weight, it just sort of happened.

I did a little looking into the Paleo diet and it seems that it is very close to the diet I went onto when I started what I call “my healing journey”. I am not one for jumping on bandwagons but I am one for passing on what has been successful for me in my journey. Apparently I was Paleo before Paleo was cool.

Nowadays I can eat pretty much anything I want as long as it is gluten free. I feel very fortunate for this and I attribute this to following the diet strictly for some time. I truly believe that time gave my body a chance to heal, re-adjust and re-align. Whenever I feel run down or a little toxic, I go back on this diet for a few weeks. And my body always thanks me!

This recipe is an updated version of what I would make when I felt I needed something bready, something a little sweet, something more than beef and broccoli!

The base of this bread is organic, unsweetened Sunbutter, a peanut/tree nut free peanut butter alternative made with roasted sunflower seeds (which grows ABOVE the ground!). To sweeten it I added chopped dried Medjool dates and apricots but you can use whatever fruit you like. And for great texture I threw in some roasted pumpkin seeds, again any seeds you like will be great. I baked this bread in an 8 inch by 4 inch loaf pan, if you use a larger pan, it will be flatter so I don’t recommend it.

Whether you are gluten free, on a Paleo Diet, trying to jumpstart your own journey to healing or just into good clean eating, I think you will enjoy this seed nut bread.

Gluten Free Paleo Seed Nut Bread
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Gluten Free Paleo Seed Fruit Bread Recipe

Ingredients

1 cup organic, unsweetened Sunbutter
2 tablespoons coconut oil (liquefied) plus more for preparing the pan
3 large eggs
1 teaspoon lemon juice
¼ cup arrowroot powder or tapioca starch
1 teaspoon kosher or fine sea salt
¼ teaspoon baking soda
½ cup Medjool dates, pitted and chopped
½ cup dried apricots, cut into small dice
1 cup roasted pumpkin seeds

Directions

Preheat oven to 350 degrees. Brush an 8 inch by 4 inch loaf pan with some coconut oil. Line the pan with a piece of parchment paper and brush the paper with a little more coconut oil.

Combine the Sunbutter, 2 tablespoons coconut oil, eggs and lemon juice in a mixing bowl and blend with a hand blender until smooth. Whisk the arrowroot powder or tapioca starch with the salt and baking soda and add to the Sunbutter mixture until fully combined. Stir in the chopped dates. Reserve a tablespoon of the chopped apricots and stir the rest into the mixture. Reserve a tablespoon of the seeds and stir the rest into the mixture. Pour the batter into the prepared pan, smooth the top with a spatula, sprinkle the top with the reserved apricots and seeds and gently press them into the top of the bread. Bake for 40 minutes or until the bread is browned and a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for at least 15 minutes.

Servings

A gluten free recipe that makes 1 loaf of bread 8 by 4 inches.

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{ 21 comments… read them below or add one }

Shannon Brown April 9, 2012 at 10:21 am

Thank you. I love the fact that it’s sweetened with fruit. I will definitely give this a try!

Reply

Carol Kicinski April 9, 2012 at 3:30 pm

Thanks Shannon, it is amazing how sweet fruit really is especially when you are not eating refined sugar, I hope you enjoy it!

Reply

Hallie April 9, 2012 at 10:52 am

Carol, this looks fab! As usual, your photos have my mouth watering. :)

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Carol Kicinski April 9, 2012 at 3:29 pm

Thanks Hallie!!!

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Nancy@http://glutenfreetravels.blogspot.com April 9, 2012 at 11:29 am

Wow, does this look great. I have everything on hand except the dried apricots–they just look too good in the picture to leave them out. This is a must do recipe for me. Thanks

Reply

Carol Kicinski April 9, 2012 at 3:29 pm

Thank you Nancy. I hope you enjoy it!

Reply

Teandra April 10, 2012 at 1:08 am

Hi! I was just wondering, were onions or garlic on the list your doctor gave you to not eat?

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Carol Kicinski April 10, 2012 at 10:16 am

Hi Teandra – I was told I could use a little bit of onion and garlic as seasoning but not a whole lot. Personally I stayed away from onions but I did use some garlic just to flavor things up when needed.

Reply

Cooking Recipes April 10, 2012 at 3:07 am

Wow what van idea creating of this fruit bread recipe defenetly i will try see this automatically mouth watering was came.

Reply

Carol Kicinski April 10, 2012 at 10:16 am

Thank you!

Reply

mia April 10, 2012 at 10:05 pm

do you have to sign up to view the recipes? All I see are comments.

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Carol Kicinski April 11, 2012 at 9:00 am

Hi Mia, that is strange! Not sure why all you are seeing is comments – maybe you could tell me more of how to arrived here at the page I can see if I can sort it out.

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AmandaonMaui April 11, 2012 at 3:32 pm

Seeing how sunbutter is so expensive, is there a cheaper alternative to using a whole cup of it in this bread?

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Carol Kicinski April 12, 2012 at 11:39 pm

You could use any seed or nut butter in the bread. I was told to avoid peanuts while healing my gut but if this not an issue for you then you could always use peanut butter. If you are trying to keep it paleo then you need to use a seed or nut butter that does not contain sugar. I know a cup seems like a lot but it is the main thing in there – there is no flour or ground nuts.

Reply

Mona April 11, 2012 at 7:54 pm

I just made this paleo bread, and was blown away!!! It is
so delishious and moist! Thank you for sharing!!!!!

Reply

Carol Kicinski April 12, 2012 at 11:37 pm

Thanks for the feedback Mona, I am glad you enjoyed it!

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InTolerantChef April 17, 2012 at 7:04 pm

Great recipe, I think I’ll use macadamia butter to make it as I have a big tub full. But Carol, haven’t you ALWAYS been cool?

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Alexis February 18, 2013 at 9:49 pm

No way to make this GAPS friendly huh?

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Carol Kicinski February 19, 2013 at 4:44 pm

Hi ALexis. I am not very familiar with the GAPS diet. Perhaps if you told me the offending ingredinets I could help come up wiuth substitutions.

Reply

Kara March 4, 2013 at 9:25 am

I am not gluten-free, but I care for several children and one of them is. I like this a lot and it makes enough that I can save some and re-use it for another breakfast.

Reply

Carol Kicinski March 4, 2013 at 9:39 pm

Thanks Kara!

Reply

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