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.



  • Verena
    I love this kind of bread and so I made some muffins last week. I used dried cranberries instead of raisins. An I used two tbsp. of not powdered physillum husks, that worked great too :) At the moment I am eating a muffin with almond butter -hmmm it's so tasty ;)
  • Okay I have not been catching up on my lost summer blog reading until now, but so glad I finally did! You guys created wonders as always, so gorgeous! And hey there in the middle was a magic link (oh so proud) thank you for that one!! Enjoy the rest of the summer... Hugs from Dk
  • This looks delish! I've tried Sarah B's (@mynewroots) version and it was perfection. I'm thinking yours will be the same :) I can't wait to try it (especially with DARK CHOCOLATE...mmmm) once the weather cools down here in Canada.
  • These look incredible. I made then as mini muffins and cooked them for the same amount of time that you recommend for regular muffins. I also let them sit for an hour first. Unfortunately, they are still slimy in the middle. I noticed a couple of other people had this problem as well. Do you know what I did wrong? Thanks!
    • Hi Shannon, The temperature in ovens varies a lot, so I would try to bake the muffins longer next time. Also powdered psyllium can vary in different countries, maybe use a little less? Best Luise
  • mary evans
    hey, very wonderful blog. i look forward to buying your book. ok, i made these great muffins and used psyllium husks i had on hand that i ground up to make 2 Tbs of powder. it took quite a bit of the husks to make the powder. too much i fear for the muffins puffed waaay up, but were hollow and filled with a snotty gelatinous goo. o no! question: may i just use 2 Tbs of the husks? thanks
    • Hi Mary, Sorry to hear about the muffins. The powdered psyllium that you buy is a very fine powder. So try using less when using homemade. Maybe also bake a bit longer, temperature varies a lot in different countries and oven brands. Happy baking Luise
  • Kasia
    Mmmm..... Just made it.... Oh my world ;-) Wonderful, thank you guys :-)
  • This looks really yummy and hearty! What can you sub for raisins if you are not a raisin fan? Can I just leave them out?
  • Maxine
    This looks wonderful and oh-so-timely! I live in the San Francisco Bay Area and there is a local blogger here, Michelle Tam of Nom Nom Paleo, whose site has gotten me very interested in trying a vegetarian version of the Paleo diet. Have you heard of her? She linked to a recipe of yours not too long ago, and I was excited to see that she has such nice things to say about your beautiful book! Yours in health, Maxine
    • Hi Maxine, Thank you for comment. Yes, we met Michelle in Las Vegas a few months ago. Great people!! Best Luise
  • Anny
    These were amazing. To my batch of muffins I added tasted coconut flakes, cinnamon, and vanilla powder. *^^* Thanks for the great recipe!
    • Anny
      Toasted (auto check >.<) PS add in less salt!
  • heather
    Hello! Thank you for such a beautiful recipe and photos! I have been eyeing it for what seems like ages. :) However, I finally made it yesterday, and apparently did something horribly wrong - I baked it 70min, let it cool, but found it still wet and psyllium slimy inside. So I baked it another 30min, let it cool, and this morning cut into it just to find it still wet and slimy! Any idea what I did wrong?? I did soak all the nuts before beginning the recipe, so they were slightly more moist than dry nuts...? Thanks!
    • Hi Heather, I'll recommend you not to soak the nuts first next time. Happy baking Luise
      • heather
        Thank you! :) Keep up the fantastic work!
  • Ragazzi è un pane fantastico! Insolito, ma molto saporito. Inoltre possono essere messi "semi" diversi. In più è senza glutine, perfetto per noi. Grazie. Mi permetto di farlo conoscere tra i miei pochi lettori. Grazie, Jè It 'a fantastic bread! Unusual, but very tasty. They can also be placed "seeds" different. Plus, it's gluten-free, perfect for us. Thank you. Allow me to make it known among my few readers. Thank you, Jè (by google) :P
  • So I gave this a try and while my first efforts looked dismal at best I loved it. I've made it a few times now and it's a hit among a few of my friends.
  • Petra
    Just made the bread and it's delicious! But my dough wasn't "pourable" either, and the finished bread is a bit wet and feels like it's going to fall apart (though it doesn't). Maybe it's because I used psyllium husks (not whole psyllium seeds) instead of psyllium husk powder? Anyway, it still tastes great! Thanks!
  • These look soooo yummy. I like the fact you keep it really simple too, that's how I work best lol
  • I just made them and they are absolutely delicious! I tasted one with honey and it's a fantastic snack. Going to have them tomorrow for breakfast with some fresh greens and mushrooms. Thank you for the recipe!
  • THANK YOU! I made and I love love love it. It is super easy and really delicious. I even bought a muffin pan today, just so I can make it again. The first time I used a pie dish and it worked well - I baked it for about 40 minutes.
  • Yes, yes, yes!! I want to try this Paleo Bread right now! Seems like it would make for the most perfect breakfast bread (:
  • camille
    I wonder if you could clarify the consistency of the dough after the 1-hour rest? Mine was definitely not "pourable" as the instructions suggest -- it was more of a scoop-and-pack process to fill the muffin tins. (They're in the oven as I type, so we'll see!) I did make a couple of substitutions that do have an impact on the moisture content of the dough (used a bit of coconut flour and almond flour in place of the sesame seeds) so I'd like to know the target consistency so I can adjust the amount of water I add next time. Thank you for your time and the recipe!
    • Hi Camille, The mixture will be jelly-like after soaking. Flours soak a lot more water than seeds and nuts, so you probably have to add more water. Hope it will turn out good Best Luise
      • camille
        Thank you for your reply! They turned out really really well, despite the water thing. They slice easily and were delicious for breakfast with cashew butter and honey. I did find them to be too salty for my taste, so will probably cut back to 1 1/2 tsp salt next time. And I'll add more water to see the difference, because the consistency was definitely not jelly-like for mine. Thanks for the great recipe!
  • Julie
    Hi Luise, Tanks a lot for this recipe, I've tried it yesterday, combining all the nuts and seeds I had at home and I love the rich nutty flavor of it. However, I can still feel the jelly texture of the psyllium once it's baked and I dont really like the feeling. So here are my questions: 1- could it be because I didn't wait long enough (a little less than 2 hours before oven)? 2- if I soak the nuts for a couple of hours before, do you think it will work to put only half of the psyllium gel and still get a good result? 3- have you tried to replace psyllium with ripe bananas or avocados? What do you think? Thanks a lot for your answer! Julie
  • 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:

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