Almond White Bread

This has to be the best bread I’ve ever made.  The best.



  • 1/4 cup chia seeds
  • 1 cup water
  • 2 cups blanched almond flour
  • 3 Tbsp golden flaxseeds
  • 1/4 cup pumpkin seeds
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs (for vegan, omit the eggs and double the chia seeds and water mixture)
  • 1/4 cup olive oil
  • 3 Tbsp agave nectar


  1. Whisk the chia seeds and water together in a bowl. Set aside and let “gel” for 20 minutes.
  2. Preheat the oven to 350 F and line a small bread loaf pan with parchment paper.
  3. Grind the flax seeds and pumpkin seeds in a spice grinder (or coffee grinder).
  4. Combine the seeds and the rest of the dry ingredients in a large mixing bowl and stir until well mixed.
  5. Combine the chia seed gel, eggs, olive oil, and agave nectar in a food processor and mix briefly until blended.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined.  Do not overstir!
  7. Pour the mixture into the bread pan.
  8. Bake for approximately 1 hour 15 minutes.
  9. Let sit for at least 10 minutes before slicing and serving.



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