Flourless Carrot Multi-Seed and Nut Bread

Carrot Nut Seed Bread (0022)

The German in me lives for the impressive variety of breads available to me. My Indian-self craves the rice with almost every meal and the Italian-lover me, is captivated with the pastas and risotto and the kid in me could live off creamy mashed potatoes for quite a few days. Over the year my intake of simple carbohydrates adds up to extreme levels.

I was not feeling quite myself towards the end of the year. It was not just the low energy levels and really having to force myself to get to my exercises it was also being moody and tired. Over the years I have come to listen to the signals my body sends me. I also know that too many of the simple carbs especially between Thanksgiving and Christmas usually plays chaos in me.

For the past 3 months I have drastically reduced the intake of the simple carbohydrates. We all know what the difference between “good” and “bad” carbs are but I always believe that everything in moderation is always good for you. At times one looses the balance and I like to bring myself, my mind and my body back into harmony before the scales tip too far. For the first 8 weeks I cut out all bread, pasta, rice, potatoes, grains and even to a certain extent fruit. I rely heavily on beans, lentils and other legumes and vegetables – those more complex carbohydrates to boost my energy.

Carrot Nut Seed Bread (0009)

While my diet before was not unhealthy by any means it was just often a sandwich here, a bowl of pasta there, some potatoes with the meat, and rice with the dal, maybe a croissant or maybe granola for breakfast and so it went throughout the weeks. When I actually sat down and analyzed the intake over the week – there was a lot of carbs going on that were unnecessary.

The only really hard part for me during the first 8 weeks was the abstinence from fruit and … keeping away from the fresh bread! In the roughly 6km that I need to drive from home into town we have 5 bakeries – each one with an incredible variety of bread. Then there is our weekly tradition of “Brotzeit” usually on Friday with a cheese and charcuterie board, gherkins, pickles, and fresh bread of the day, something we all look forward to. I was very strong I have to say but I knew I had to find a substitute for the bread.

Carrot Nut Seed Bread (0018)

A little research and inspiration helped me with this bread I am sharing with you today. Flourless cakes are often made with almond meal and a closer look into the Paleo diet highlighted the use of coconut flour and often flax seeds. I did not go for the coconut flour but wanted the bread to be richer in fiber, which the flax seeds here provide quite well. I experimented with ground hazelnuts, added a mix of seeds – pumpkin, sunflower and sesame seeds and the experiment and idea came together beautifully. Carrots came into it to give it texture and a slight sweetness and I played around with a few aromatics like dried herbs and spices. The mixture is not like your typical bread dough – that’s something to keep in mind when making this. Being more crumbly the mixture is not kneaded but brought rashly together with your hands.

Baking the bread on medium temperature ensures crispy edges and a moist center and it keeps for about a week. The result is a bread that is crumbly, yet moist, nutty and so versatile that it works with all kinds of spreads and toppings. Being grain-free and flourless the bread is well suited for all kinds of diets be it gluten-free or Paleo and it also fits into the vegan diet perfectly.

Recipe: Flourless Carrot Multi-Seed and Nut Bread

Prep Time:
Total Time:
Serves: 6-8



  • 150g carrots, grated
  • 1-2 tablespoons olive oil
  • 1 packet (about 5g) dried yeast
  • Pinch of salt
  • 50g almonds, finely ground
  • 50g hazelnuts, finely ground
  • 50g sesame seeds
  • 50g flaxseeds
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 1-2 teaspoons za'atar
  • A few pinches of sumac
  • 100ml warm water



  1. Place the grated carrots in a large bowl, add the dried yeast, ground hazelnuts and almonds, the olive oil, salt and aromatics - here the sumac and za'atar.
  2. Toast the sesame, flax, pumpkin and sunflower seeds, then grind them finely and add them to the bowl with the other ingredients. Pour water and using your hands quickly bring the mixture together. It will not be like a smooth sticky bread dough but rather slightly crumbly, nonetheless it should come together easily.
  3. Line a small baking tray with some baking paper and with your fingers spread the mixture into the pan. Smoothen the top, then cover with a cloth and allow to rest for about 15 minutes. Pre-heat the oven to 170 degrees C.
  4. After the resting time bake the bread in the oven for 25-30 minutes keeping an eye on it so that it does not brown too much. Nice crispy edges are good though! Take out of the oven and allow to cool

Notes: Use any other aromatics that suit your fancy. I have used garam masala and cumin seeds, which is also one of my favorites. But dried herb mix like herbs de Provence are great to.


Carrot Nut Seed Bread (0024)

What I love about this bread is that it is so easy to put together, provided you have a grinder to grind the nuts and seeds. For this purpose my Cuisineart spice and nut grinder was heaven-sent! Be it with eggs for breakfast, a quick sandwich with air-dried venison, with cheese and caramelized onions, avocado slices, fresh butter, drizzled with raw honey and some thyme or, my favorites - with hummus or cashew butter this bread has been one of the integral parts of my diet over the past several weeks. It’s very filling and a slice is often more than enough to keep you satiated for a while. Toasted in butter until crispy and golden, leftover bread slices make great croutons for all kinds of soups.


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  1. after weeks of temptation, here it is ! bookmarked ... and can't wait to try ! thanks for sharing, m. xo

    1. I just needed to test a few more times to make sure it was just right for you dear Kerrin! Tell me what you thought of it OK?

  2. Thank you for sharing this recipe, Meeta! Actually I am not so much into bread. Maybe it is because I also noted that too much classic bread with wheat makes me easily very tired. But the ingredients you have used now make me very curious :o)
    Hugs Eva

    1. Those carbs are sneaky aren't they? I hope you like the recipe and I would be thrilled if you come back and tell me how it went.

  3. Like you, I try to consume as little (bad) carbohydrates as possible and eat a lot of legumes (which I LOVE!)...

    This bread is terrific. I'll have to try it soon.



    1. Thank you Rosa, Yes I love legumes too but I do love bread. This makes a good alternative.

  4. I do understand how that carb consumption can sneak up on you. Somehow the carbs are so easy to grab. Love the sound of this!

    1. I am sure you do Kalyn - but my regime has been very close to the SBD so I think this bread would be great for Phase 1.

  5. This bread is terrific, looks so gorgeous and almost seems like a superfood. Need to try this.

    1. Oh I like the sound of that Superfood ... yes it could be with all that goodness in it. Let me know what you think of it.

  6. That just looks spectaculair Meeta... I am trying to cut back on carbs too but it is hard as I am a real bread lover, but this looks like a really good alternative!

    1. Oh it is and it works with all kinds of spreads. And so satisfying!

  7. Hah - since my accident I have also cut back on the carbs! Although simple carbohydrates are actually fruits and sugary things (e.g. jam) - wholewheat bread/pasta and potatoes are classified as complex carbohydrates - but I hear you about needing to ease up on the heaviness. That said, I won't give up on my oats with blueberries in the morning for anything in the world! I don;t eat much bread but if I lived in Germany I would be FAR more tempted - the bread there is just so damn good! Love this grain-free loaf of yours. I can just imagine the nutty flavour... dreamy dreams!

  8. Totally love the sound of this Meeta and am going to try to make it. I have not eaten bread as we know it in more than 18 months. I have tried a couple of no grain recipes but didn't like them so haven't bothered. But I do like the sound of this one and need to try it. I have given up all complex carbs in my lifestyle and follow the LCHF way now which has proven to be absolutely fantastic for me healthwise and weightloss wise. Thank you for all the work you put into developing this recipe. It looks and sounds wonderful xx

  9. This is one beautiful recipe! I have to give this a try.

  10. I left a big long comment saying I'd made the recipe, etc, but it didn't show up so it looks like it got eaten by the internet. The internet should try eating FLOURLESS CARROT MULTI-SEED AND NUT BREAD instead because it probably tastes better.


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