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.



  • Yannelly Sanchez
    Hello, Do these crumble easily? These would be great for backpacking trip if they hold together. Thanks
  • Alex
    Just made it and it turned out fab the very first time. As I checked the breads in the oven they still seemed a bit wiggly, so I got them out of the mini muffin tins and let them bake for another 5-10'mins. Amazing. My boyfriend could not stop eating them. Thanks a lot!
  • Christel
    For thes has the calorie amount been calculated? The are very tasty and filling but I am curious to find out the calorie count.
  • Tessa
    Hi this looks amazing! Only question is can i better use broken flaxseeds or hole flaxseeds? Thank you! Xx
  • nina
    Abselotely delicious!!! Thanx for sharing :) happy new year
  • Pongodhall
    These little bread buns are delicious! I make several versions of the life changing loaf and these are going to be my life changing buns! Really glad I can have too as these have no eggs nor yeast.
  • Lenore
    Can I substitute the coconut oil with another type of oil?
  • leena
    I LOVE when people comment on their experience with making the recipe. I find it REALLY helpful to read them before I attempt the dish! I just made this & was quite relieved that it was solid, baked all the way through! I followed the recipe with 2 exceptions.. I didn't have sesame seeds, so I filled that 1/2 cup with a mix of the other nuts & seeds. Instead of the optional raisins or dark chocolate, I used what I had on hand, which was dried unsulphured apricots. I used 1 tsp of pink sea salt & did not find it too salty as per some of the other comments. Baked for 60 mins in a glass dish that was 8in x 8in. I topped with some chia pudding that I already had in the fridge.. and voila - success!! I'm thinking about trying sliced soft-boiled eggs or egg salad on top, along with sauerkraut/fermented veggies. Thanks for sharing :)
  • Ciara
    Hello! This bread looks a tad different to average bread but looking forward to trying it. I don't think I have ever made something off your website that hasn't worked. Many thanks
  • Max
    made this back in february and just had a sudden craving for it again - so coming back to get the recipe! ;-) my comment from back then seems to have disappeared or maybe it didn't actually post... :-( thanks for the great blog! greetings from london, max
  • cary
    I made the origial paleo nut bread with egg whites, but it came out mushy on the inside that it was difficult to know whether it was cooked throughout, which also may be that I had soaked the nuts prior (as we're usually supposed to). I take it baking in smaller muffin portions as might be quicker. This might seem a good idea for a grain-free alternative, but Seeing how there's so much nut and seed oils subjected to heat, which can damage the fats, it's a snack I would only have occasionally...although this is delish. I think it healthier to have nuts/seeds soaked & raw.
  • Pamela Pollock
    oops! i meant to type apple....not apply :)
  • Pamela Pollock
    wonderful recipe. i decided to bake one-half of the recipe (i doubled it) and dehydrate one-half of the recipe. i'm really not supposed to have baked or grilled or broiled anything as per my while the baked version does have that toasted nutty wonderful taste, the dehydrated version has more of a chewy texture that is equally wonderful. and plus you get all of the enzymes intact with the dehydrated version. for part of the mix i added fennel seeds and grated apply and some coconut syrup and it was super yum! thanks for your version of this great "bread"! best wishes! pamela
  • Vivi
    Hello! I just discovered your blog and fell in love instantly! I would love to try this since I love all things nutty and seedy but the psyllium husks powder it's a little hard to find here. Is there anything else I could replace it with?
  • Sophie
    Not officially paleo bread but I was desperate to try these and the local health food store was closed. I substituted the psyllium for 1/4-1/3 C of wholemeal spelt flour, 1 tsp of baking powder and substituted a little of the nuts for cracked wheat. Delicious.
  • sheryl j
    These were ok, no sweetness at all. pretty unappetizing for a muffin
  • Don
    I made these today and they turned up great! I followed the recipe to the letter and used muffin tins. They looked exactly like in the picture and taste great. I only added a oinch if cardamon and that works really well too. I used salt as indicated and did not find them salty at all. I used himalayan pink dalt which is definetely less salty than "normal" salt and I suspect the recipe also uses some natural rock salt, which may explain why some found the result too salty. Next time, I want to try a ratio of 3/1 seeds instead of half seeds half nuts, as I don't tolerate nuts too well. I guess it will work?
  • AJ
    Anna, what's fig butter? It sounds amazing...x
  • Anna
    Made your "paleo bread" over the weekend. (i altered the recipe with apricots instead of raisins, and only had cashews, almonds, sunflower and pumpkin seeds - still came out wonderfully.) So, I had a slice just toasted & plain - very good. Next day; a slice toasted with fig butter - Great. Today i had a slice toasted with sliced avocado and salsa - So Great! - thanks again from Cape Cod.
  • Mick
    Hi, As a strict recipe follower I want to say thank you. I made this into the muffin tin and it worked perfect the amount of times I follow a recipe to the letter and it fails. You have hit the nail on the head and they taste awesome too. Live Simply Mick

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