Paleo Bread + Quick Pickled Fennel


A few kitchen related things we find difficult:

Peeling and chopping pumpkins. Cleaning our juicer (it’s not that difficult, but it’s the most boring thing on earth). Sharpening our knives. Keeping our pantry from turning into chaos (this is impossible because we never close the bags tightly enough and therefore the content of all our 947 bags of nuts, seeds and flours spill out all across the pantry drawer). Poaching eggs. Remembering to shut off the stove after using (David!). Finding good avocados in our supermarket. Buying batteries for our kitchen scale. Writing bread recipes.

It is always challenging to write a good easy-to-follow-easy-to-cook recipe. But writing a fool proof bread recipe is close to impossible. At least for us. A successfully baked bread depends on so many different factors. The temperature of the ingredients. How finely ground the flour is. If it is baked on a warm day. What kind of yeast is used. How you measure the ingredients. How long and with which force the dough is kneaded. How long it yields for. And so on. It’s complicated.


This recipe however, is not complicated at all. It is actually as close to fool proof as we could ever come. Probably because it doesn’t include any flour, grains, dairy or eggs. Divide the bread in half and you see an array of nuts and seeds (and a few raisins). That is what it is made of. Nothing else. And can you believe how incredibly good it tastes. Nutty (of course), wholesome, with a touch of salt and with a slight sweetness from the raisins.

We have been baking this quite regularly over the last year. And we are not alone. Recipes similar to this have appeared in media and baking blogs all across world. But it has been particularly popular in Denmark. It’s called Paleo Bread and it seems like half of Denmark have been smitten by the carnivorous, high-protein Paleo diet.


As far as we can tell, the man behind the hyped bread is the Danish chef Thomas Rode. He serves it on his Michelin star restaurant Kong Hans in Copenhagen. His version of the bread includes eggs. Our version is egg-free, and also altered in a few other ways. Here we have topped the bread with some homemade quick pickled fennel. It’s a wonderful condiment on a bread, as a side dish, or eaten straight from the jar.

Here are some links to a few other bloggers that have discovered the wonderful world of flour-free nut breads. Nut & Seed Bread from A Tasty Love Story. The gorgeous Life changing Loaf from My New Roots. And these Savory Pecan Biscuits from Roost.


Vegan Paleo Bread
1 bread or 12 bread-muffins

You can use any seeds or nuts for this recipe. Or make it completely nut free by only using seeds. The psyllium husks powder is essential for this recipe! If you can’t find it in health food stores, order it online, it’s not expensive at all. If you only can find whole psyllium seeds, it could be worth trying to make it into a fine powder. The bread is also really delicious with added shredded vegetables, like carrots, zucchini, beets, apples etc.

2 tbsp psyllium husks powder + 1 1/2 cup /350 ml water
1/2 heaping cup / 100 g almonds
1/2 heaping cup / 100 g hazelnuts
1/2 heaping cup / 100 g sesame seeds
1/2 heaping cup / 100 g sunflower seeds
1/2 heaping cup / 100 g flax seeds
1/2 heaping cup / 100 g pumpkin seeds
1-2 tsp sea salt 
3 tbsp /50 ml melted cold pressed coconut oil + extra for greasing the pan or cold pressed olive oil
1 handful raisins or chopped dark chocolate (optional but delicious)

1. Preheat the oven to 350F / 175°C.
2. Mix psyllium husks powder and water in a bowl and set aside for 5 minutes, until thick gel consistency.
3. Meanwhile meassure out all nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop.
4. Place in a bowl, add salt and oil and stir.
5. Add the psyllium gel and give it a good stir with your hands.
6. Set aside for 1 hour (This step is optional but the end result will be better).
7. Pour into a greased loaf pan (12 x 4,5 inches / 30 x 10 cm) and bake for 60-70 minutes. Or spoon the batter into a greased 12  hole muffin pan and bake for 45-50 minutes.
8. Remove from the oven and let cool completely (we know it is difficult but it is very important!) before slicing.
9. Store in a kitchen towel in the fridge for up to a week. Freeze well.


Quick pickled fennel
1 fennel bulb, trimmed
2 inches fresh ginger, peeled
zest from 1/2 organic lemon, sliced
2 sprigs of fresh rosemary
3 tbsp apple cider vinegar
3 tbsp honey, prefereble unheated (raw)
12 tbsp water

1. Slice the fennel and ginger as thinly as you can and place in a glass jar.
2. Add slices of lemon zest and rosemary and combine.
3. In a separate bowl mix together vinegar, honey and water and pour into the jar.
4. Seal and place in fridge for at least an hour. Keeps for up to a week.



  • How do you make complicated looking stuff look so easy :) This looks sooo yummy
  • Hej! I can't wait to make this bread! However, I seem to have developed an aversion to flax as of late, does the original version use eggs in place of these and would it work? My mom has an overabundance of from eggs and I have them on hand... Tak! Love your beautiful blog!
    • Hej Kelly Moe. Flax is not an essential ingredient in this recipe, you can sub all kinds of seeds and/or nuts of your choice. The psyllium husks powder + water can be replaced with 5 eggs. Happy baking Luise
  • This looks so hearty and delicious!
  • Lisa
    Lovely! I wish this kind of bread could be my go-to bread. I've made Sarah's version a few times but I get quite severe stomach cramps if I eat more than one slice per day. Maybe it's just me, and I will try your version too. I recommend grating an apple or a couple of carrots into the batter/dough, makes the bread more moist and tastes great.
    • Hi Lisa, Hope this bread will work for you. Try letting the mixture soak for as long as possible, that makes it easier to digest. I too love grated veggies in the bread, try beetroot or zucchini as well. Happy baking Luise
  • You sure made some good looking bread!!! I made Sarah's "Life changing loaf" back awhile ago, which was delicious, now I must try your version soon. It will go great with your colorful "Vegetable Ceviche", which we have been enjoying twice already with nectarines first and last night with ripe peaches from a local farm nearby. It's just the perfect dish on a summer night. You guys are the bests!!! XO
  • Brilliant recipe! I love an alternative bread recipe because bread baking can seem so laborious sometimes. Also, as mentioned above more than once, it looks stunning too.
  • camille
    Wonderful! I tried the "life-changing bread" with coconut flour and almond meal in place of the oats, and found it a challenge to slice. The slices fall apart too easily, which makes a terrible mess in the toaster. I will try your version and report back -- love the idea of baking it in muffin tins.
  • Hi, I really like to try out this recipe, but since my first language is Dutch I find trouble in translating 'husks powder' ;) Can you please explane what this stuff is? Greetings from Holland!
    • Hi Stefanie, I don't know what it is called in Dutch, but in German it's called Flohsamenschalen. Hopefully that can help? You can also read more about it on wikipedia:-) Happy baking!
      • Fleur
        Hi Stefanie, in Dutch it's called 'Vlozaad', you can buy it at several organic stores in the Netherlands, good luck!
    • Heleen
      Stefani, it's the same word. Ik denk dat je bij de betere drogist dit wel kan krijgen :)
  • Love the look of this, so glad I came across it because I've never even tried fennel but always wanted to. Going to try this at the weekend :)
  • Sandy
    This reminds me of a Mexican candy made of amaranth, called Alegría. Here is a picture one:
  • Wow! So many colors ans so healty! It looks divine!
  • I made and I liked it. the only thing is might turned out way too salty. next time will definety add only 1 tsp of sea salt
  • I made the lifechanging loaf of bread youblink to and it was delicious. I think I will make your version pretty soon too, it looks so nice!
  • I have never seen anything like that ever in my life. Love it! I'm going to try this as the seeds must taste amazing. Great post. Awesome.
  • Arlette
    I made them - absolutely delicious! I added a little fresh rosemary which I love with raisins. Thanks guys x
  • Hi, So glad I stumbled upon your website. I haven't seen this bred before and looking forward to trying it. I miss bread..... Emx
  • menno gaijkema
    I made this bread yesterday and it's great. Real easy to prepare, tasty and topped with whatever it's good. Thanks for your wonderful recipes and site.
  • Yum. Love Sarah's life changing bread as well, so this must be a hit. And pickled fennel - that sure is gonna be a favorite since fennels is so close to my heart. Yet another inspiring post - tack!!
  • Wow, I love this. And those photos! Gorgeous.
  • Maude
    oh! and I forgot to say that I am a reader from a small town near Montreal so hi! from Quebec, Canada xo

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