• 2 cups raw nuts or seeds of choice, soaked for 2 hours in warm filtered water, then drained and rinsed
  • 1/2 cup filtered water
  • 1/8 cup sauerkraut liquid
  • 3/4 cup cassava flour
  • 3/4 cup chia seed meal*
  • 2 eggs
  • 1/4 cup tallow or butter (melted and cooled), or avocado oil
  • 2 tablespoons raw honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda, sifted


Purée wet nuts or seeds in a high-powered blender with filtered water until smooth (about 50 seconds). Add sauerkraut juice. Purée again until just combined (about 10 seconds). Transfer to a ceramic bowl and cover loosely with a towel or plate.  Place in a very warm location (ideally 95 to 105 degrees Fahrenheit) for 12 hours or overnight. A dehydrator or oven with the light on works best, but the countertop works too, if your home temperature is 70 degrees Fahrenheit or higher. Fermentation will still occur but it will take about 24 hours.  Once nuts and seeds are soaked, preheat the oven to 325 degrees Fahrenheit. Grease a loaf pan.


Sift together cassava flour, chia seed meal, baking soda, and sea salt. Set aside. Place eggs, fat of choice, and honey into a stand mixer or food processor and mix on medium speed until completely blended (about 30 seconds). Add nuts or seeds and flour mixture. Mix with the paddle attachment until thoroughly combined, but not over-mixed.


Pour into your greased loaf pan. Bake until a sharp knife inserted into the center comes out clean (about 50 to 55 minutes). Cool completely before removing from the pan and slicing.