Nut Bread Recipe – Eats Now

Name: Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of slivered almonds; 1 cup of pecans; 1/2 cup of nut flour,; (I used Bob's red mill hazelnut flour, more local ya know); 1/2 cup of unsweetened dried coconut; 1/2 cup almond butter; 1/2 cup of coconut oil; 1/4 cup of honey; 2 tsp of pure vanilla; 1/2 teaspoon of salt; 1 cup of dried fruit, like cranberries

Servings: persons

1
Preheat the primal cooking fire (oven) to 350 degrees and toast the nuts until golden brown stirring occasionally. Watch them carefully, they'll go from golden to black fast! Once they are toasted nicely, toss them in the stone grinder, (the food processor or blender) and give them a few pulses till they are a coarse meal and stir into the nut flour in a medium bowl and add the coconut and mix well.
2
In a microwave safe bowl, warm up the coconut oil and almond butter for about 20 seconds, in the radiant zapper, (microwave) and stir them together well. Add the honey, vanilla, and salt then mix till all creamy and you are starting to drool. Fold the nut mix into the honey mix then add the fruit. Pat into an 8 x 8 baking dish and stick in the ice cave (fridge) for 1 hour or more till nice and solid. Cut into squares and try not to grunt when eating. Keep in the ice cave to store.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup of slivered almonds, 1 cup of pecans, 1/2 cup of nut flour,, (I used Bob's red mill hazelnut flour, more local ya know), and more.

Yes, Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions