When most people think of bread, they think of blood sugar spikes, inflammation, and empty calories… but it doesn’t have to be that way.

This Walnut Bread is one of my favorite ways to enjoy a classic comfort food—without compromising your health. It’s dense, slightly sweet, a little tangy, and packed with ingredients that actually support your gut rather than disrupt it. And with Easter right around the corner, it makes a perfect addition to your brunch spread—whether you serve it alongside eggs, topped with a little grass-fed butter, or paired with a creamy, full-fat spread.

Here’s why this bread is different…

Why This Bread Is Actually Good for You

Unlike traditional breads made with wheat and refined flours, this recipe is built with gut-friendly, lectin-light ingredients that nourish your body:

• Almond & hazelnut flour – rich in healthy fats and polyphenols that support your microbiome

• Walnuts – loaded with omega-3s and compounds that help fuel beneficial gut bacteria

• Flaxseeds – a fantastic source of fiber to support digestion and regularity

• Yacón syrup – a natural sweetener that acts as a prebiotic to feed your good gut bugs

• Arrowroot & tapioca starch – easier-to-digest alternatives to traditional grain flours

The result? A bread that’s satisfying, stabilizes energy, and supports your gut lining—without the inflammatory effects of conventional bread.

Walnut Bread (Makes 1 loaf)

Ingredients:

• 4 tablespoons avocado or coconut oil, melted (plus extra for greasing)

• 1½ cups blanched almond flour

• ½ cup hazelnut flour (or substitute with more almond flour)

• 6 tablespoons arrowroot starch

• 4 tablespoons finely ground flaxseeds

• 1 cup chopped walnuts

• 2 tablespoons tapioca starch

• ½ teaspoon sea salt

• ¾ teaspoon baking soda

• 4 large eggs (or vegan substitute)

• ½ cup full-fat coconut milk

• 2 tablespoons yacón syrup

• 1½ teaspoons red wine vinegar

Instructions:

1. Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan (or line with parchment).

2. In a large bowl, whisk together almond flour, hazelnut flour, arrowroot starch, flaxseeds, walnuts, tapioca starch, salt, and baking soda.

3. In a separate bowl, mix oil, eggs, coconut milk, yacón syrup, and vinegar.

4. Add wet ingredients to dry and stir until just combined (don’t overmix).

5. Pour into prepared pan and bake for 40–45 minutes, until a toothpick comes out clean.

6. Cool before slicing. Store in the fridge for up to 5 days.