Nut-Free Paleo Bread
A simple, grain-free bread made with tahini and flax—perfect for those avoiding nuts and gluten. Includes a seed cycling variation for hormone balance.
Ingredients
3/4 cup raw tahini
5 eggs (pasture-raised recommended)
1 tablespoon apple cider vinegar
1/4 cup ground flax seeds
1 tablespoon arrowroot flour
1 tablespoon tapioca flour
1 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons hemp seeds (optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
Grease a 4.5 x 8.5 inch loaf pan with avocado oil to prevent sticking.
- 3
In a large mixing bowl, combine wet ingredients: tahini, eggs, and apple cider vinegar.
- 4
In a separate bowl, combine dry ingredients: ground flax seeds, arrowroot flour, tapioca flour, baking soda, sea salt, and hemp seeds if using.
- 5
Add dry ingredients to wet ingredients and mix until well combined.
- 6
Pour batter into prepared loaf pan.
- 7
Bake on the middle rack for 25-30 minutes. It cooks quickly, so keep an eye on it.
- 8
Bread is done when a toothpick inserted in the center comes out clean.
- 9
Let bread cool in the pan for about 10 minutes before serving.
- 10
Store in the refrigerator for up to one week.
Cory's Notes
This bread is perfect for anyone avoiding nuts or grains. Tahini provides healthy fats and a subtle, slightly nutty flavor without actual tree nuts. The flax seeds add fiber and omega-3s, which support gut health and reduce inflammation. I love using this for avocado toast—the combination of healthy fats keeps me full and energized all morning.
Seed Cycling Variation (Follicular Phase): For hormone balance support, try this pumpkin seed version designed for Phase 1 (follicular phase) of seed cycling. Flax and pumpkin seeds help promote healthy estrogen levels when estrogen naturally dips.
Substitute the tahini with 3/4 cup pumpkin seed butter (blend 2 cups raw, sprouted pumpkin seeds until smooth). Replace arrowroot and tapioca flour with 2 tablespoons coconut flour. Reduce baking soda to 3/4 teaspoon. Optional: add 1 1/2 tablespoons raw honey. Bake at 350°F for 30 minutes.
Top with avocado and purple daikon radish—daikon supports Phase II liver detox, which helps your body process excess estrogen.