Almond Mineral Bread

Magical Almond Mineral Bread Recipe. I’m in love.

This almond mineral bread beats the crappola out of the gluten free bricks you get at the store. So many of these store bought breads are full of soy, bad oils, and fillers.

The Almond Mineral Bread is also cheaper to make, as most of you will have these ingredients already in your pantry.

AND if you’ve been following me for a while now, you know to make your almond milk at home and TO SAVE THE PULP every time you make a batch.

As the pulp is what we’ll be using instead of almond meal for the bread recipe.

IF you missed the memo and don’t have saved pulp, don’t worry, click on the link at the bottom of this recipe to grab the almond milk deets or you can still use almond meal or even buckwheat flour or a GF flour mix would work.

Makes 1 large loaf. ❤️


  • 11/2C almond pulp (defrosted) / or almond meal

  • 1/2C GF flour

  • 4T sunflower seeds

  • 4T pumpkin seeds

  • 3T chia seeds

  • 4T flax seeds

  • 3T psyllium husk

  • 4T walnuts

  • 1t baking soda

  • 3 eggs, whisked (or 3 flax eggs)

  • 1C almond milk

  • 3T olive oil

  • 1T honey

  • 1T ACV

  • pinch salt


Preheat oven to 180°C. Line an 8” x 4” loaf pan with parchment paper.

In a bowl, stir the pumpkin, sunflower, flax and chia seeds, set aside 2T of the mix (for topping).

Add the remaining seeds from the bowl, walnuts to a food processor and pulse until coarsely ground.

Add the GF flour, almond pulp / meal, baking soda and pulse until just combined. Transfer to a bowl, add the eggs, milk, olive oil, sweetener, vinegar and pinch of salt and stir until combined. Add psyllium husk. Stir to combine.

Pour the mix into the loaf pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds. Bake for one hour, or until the bread is golden-brown.

Remove from the oven and let it cool before removing bread from pan. Slice and serve with your favourite sandwich filling. It’s also great toasted to add your favourite toppings to it.

Wrap in foil and place in plastic bag and store in fridge for up to 5 days. Freezes well too.

Enjoy your almond mineral bread, it’s so tasty and has become a staple in our house! <3


Want more delicious plant based recipes and tips?


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PS. To grab the almond milk recipe AND the Lemon Almond Cake Recipe head HERE. 😘


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