Paleo Marathon Breakfast Bread


It may have a long ingredient list, but this delicious paleo bread is the perfect weekend project that you’ll keep coming back to.



  • 2 cups Almond Flour
  • 1⁄4 cups Sweet Potato Flour (can sub coconut flour)
  • 1/3 tsp Cinnamon
  • 1⁄2 tsp Salt
  • 2 tsp Baking Soda


  • 1⁄2 cup flax seeds, divided (1⁄4 c Flax seeds for batter + 3 T ground for flax egg + 1 T for topping)
  • 1T Chia seeds
  • 2T Sesame seeds
  • 1/3 cup Walnuts
  • 1/3 cup Almonds
  • 2 T Unsweetened toasted coconut flakes
  • 1/3 cup Pumpkin seeds + 2 T (for topping)
  • 2T hemp seeds (for topping)
  • 2T sunflower seeds (for topping)
  • Maldon Salt for sprinkling


Preheat oven to 350 degrees + line a 9 X 5 loaf pan with parchment.

Make Flax Egg. Combine 3 T of ground flax seed with 1⁄2 c of water, let sit while preparing the rest of the batter.

In small food processor combine walnuts, almond, toasted coconut and pumpkin seeds, and 1⁄4 c of the flax seeds, pulse until nuts + seeds are coarsely chopped. Should not be ground as fine as a meal, make sure there is still some texture remaining. Add Chia + sesame seeds to processed mixture.

In mixing bowl combine wet ingredients.

In separate bowl whisk together dry ingredients + processed nut + seed mixture.

Add flax egg mixture to wet ingredients.

Combine wet + dry mixtures.

Scrape and smooth batter into prepared loaf pan.

Top with remaining 1 T of Flax seeds, reserved pumpkin seeds, hemp seeds, sunflower seeds, + Maldon salt.

Bake for 1 hour or until golden brown crust has formed + toothpick comes out clean when inserted into the center of the loaf.

Let cool completely before cutting. Store in refrigerator or freezer. Great toasted + spread with vegan butter or ghee.