This bread is great served for breakfast or as an appetizer. It has a deep nutty flavor, dense texture and a little sweet taste. It pairs really well with jams, nut butters, vegan cheese, and avocado. Adding hazelnut flour deepens the flavor and creates darker color, making this bread somewhat reminiscent of rye bread. Because it is mostly made of nuts, this bread is very filling and satisfying, and packed with healthy proteins and fats. You can skip the oil and sub it with water or vegetable broth for a lighter oil-free version.
Walnut Bread [Vegan, Gluten-Free]
Ingredients You Need for Walnut Bread [Vegan, Gluten-Free]
- 4 tablespoons avocado or coconut oil, melted
- 1 1/2 cup almond flour
- 1/2 cup hazelnut flour
- 6 tablespoons arrowroot starch
- 4 tablespoons finely ground flax seeds
- 1 cup walnuts, finely chopped
- 2 tablespoons tapioca starch/flour
- 1/2 teaspoon pink Himalayan sea salt
- 3/4 teaspoon baking soda
- 6 teaspoons egg replacer powder
- 8 tablespoons warm filtered water
- 1 cup unsweetened full-fat coconut milk
- 1-2 tablespoons maple syrup
- 1 1/2 teaspoons raw apple cider vinegar
How to Prepare Walnut Bread [Vegan, Gluten-Free]
- Prepare the ingredients.
- Preheat the oven to 350°F. Line 8 1/2-inch x 4 1/2 loaf pan-inch with parchment paper.
- Whisk together the almond flour, hazelnut flour, arrowroot starch, flax seeds, walnuts, tapioca starch, salt and baking soda in a large bowl.
- In a smaller bowl, place egg replacer powder, add warm water and whisk together until well combined. Then add oil, coconut milk, maple syrup, vinegar, and mix well.
- Add the wet ingredients to the dry all at once and stir until combined, being careful not to overmix (too much mixing makes the bread tough).Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes.
- Cool completely on a wire rack before slicing and serving.
Store wrapped in the fridge for up to 5 days or freeze. If you prefer a bread with a lighter texture, you can skip the hazelnut flour and substitute 2 cups (total) of almond flour. For an oil free version, substitute oil with vegetable stock or water. If you like more savory than sweet bread, use 1 tablespoon of maple syrup or a few drops of stevia instead. Adjust to your own taste.
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