Healthy Seed and Nut Bread (gluten free + vegan)
Healthy Seed and Nut Bread – one mixing bowl, whole grain, gluten free, no-knead, good-for-you bread – loaded with seeds, nuts, and grains. (gluten free + vegan)
Whenever someone tells me they are going on a diet, their biggest concern is cutting down on carbs; specifically, bread. I’m not saying that bread is necessarily bad for you (especially if you opt for a whole-grain option instead of white bread) but, it is all about moderation. I mean, who can resist cutting through a thick-crusted loaf of bread? And the smell! The aroma of freshly baked bread provides a sort of warming and comfort feeling that’s difficult to stay away from.
However, your every-day loaf of bread is really not that healthy.Unless you are eating whole grain bread, your typical loaf is often made out of white flour, which is heavily processed and has been stripped from its natural occurring nutrients that are found in the bran and germ of the wheat kernel (fiber, B-vitamins, minerals, and healthy fats). It is high in carbohydrates that spike blood glucose levels, and low in protein. Many times there are added ingredients like high fructose corn syrup, food coloring, and preservatives (always read the labels!)
This Seed and Nut Bread contains no wheat (yes, it’s gluten-free), it is high in protein and fiber, and contains healthy fats. All of the ingredients get soaked for better digestion and nutrient absorption. This recipe is adapted from My New Roots’ Life Changing Loaf of Bread. It is full of nuts, seeds, and oats – and might actually change your life!
This bread is so simple to make and only requires one mixing bowl, a measuring cup, and a loaf pan. The best part about this recipe is that you can mix and match most of the ingredients. Other than the psyllium husks which are non-negotiable (they act as the “glue” to hold the bread together), you can adapt this recipe according to whatever nuts, seeds, and grains you have in your pantry. Just make sure you use the same proportions.
Oh yeah, I can’t forget to mention that your whole house will smell amazing by the time the bread is done baking.
If you are trying to cut down on carbs or just live a healthier life, this bread is the perfect choice for you. It makes the best toast and you can dress it up however you want. Spread a little almond butter and top it off with a few banana slices. Or you can have it with some hummus, tomato, and spinach leaves. My personal favorite is to serve it with a fried egg and some avocado slices. Let your imagination run wild!
Healthy Seed and Nut Bread (gluten free + vegan)
Ingredients
- 1 1/2 cups / 145 g Rolled Oats
- 1/2 cup / 70 g Raw Pumpkin Seeds
- 1/2 cup / 70 g Raw Sunflower Seeds
- 1/2 cup / 55 g Raw Hazelnuts Filberts
- 1/4 cup / 35 g Raw Almonds
- 1/3 cup / 50 g Sesame Seeds
- 1/4 cup / 20 g Ground Flaxseed Meal
- 2 tbsp Chia Seeds
- 3 tbsp Whole Psyllium Husks *
- 1 1/2 tsp salt
- 2 tbsp Maple Syrup
- 3 tbsp Melted Coconut Oil
- 1 1/2 cups / 350 ml water
Instructions
- In a large bowl, combine all dry ingredients, stirring well.
- In a small bowl, whisk maple syrup, coconut oil, and water.
- Add wet ingredients to dry and mix very well until everything is completely soaked. (If the dough is too thick to stir, add 1 or 2 more tbsp of water)
- Transfer mixture to a loaf pan )greased and lined with parchment paper). Smooth out the top and let sit out on counter for at least 2 hours or overnight.
- Preheat oven to 375 degrees F.
- Place loaf pan in the oven and bake 20 minutes. After 20 minutes, remove bread from loaf pan and place it upside down directly on oven rack. Bake another 30-40 minutes.
- Let bread cool completely before slicing.
Notes
Nutrition
Hi!
I made this bread, and it looks great but it has a strange aftertaste.. like a taste that apple cider vinegar would cause if I used it as an ingredient.
I used psyllium husk powder in it… do you reckon that could be the reason? (It could be out of date)
Hi! Hmmm that’s strange! I would make sure that all of your ingredients (especially the nuts) are fresh as they can go rancid pretty quick in the pantry.
I just riffed on the recipe and instead of hazelnuts added walnuts, as well as cranberries and a bit of extra maple for sweetness. Delicious!
I’ve made this three times in two weeks and amazing. I gifted half my original loaf to a friend. I made at my sister’s house while visiting and they loved – I sent the dry mix in their holiday care package the following week! I just made one batch and divided into a four loaf mini pan for neighbor gifts paired with artisan honey. It’s just amazing! How did I never know?! Thanks!
I love the flavor of this bread! I substituted extra ground flax in place of psyllium husk and wondering if it would hold together better with the psyllium? It’s a bit challenging to slice and definitely can’t go in the toaster! I don’t have psyllium in stock so would have to purchase, which I will do if you think it will make a significant difference. Again, flavor and ingredients are wonderful. Thank you!
Hi Anne! The psyllium husks definitely help in holding the bread together. I have never had any issues slicing it and toasting it, so I think that it would make a difference next time you try making the bread. I usually find the psyllium husks in my local grocery stores or pharmacies in the digestive health aisle.
A friend brought something just like this over the weekend. He was supposed to give me the recipe, but didn’t I just found yours and can’t wait to try it.
Being in the field of holistic health, I stay away for psyllium because it is GMO and sprayed with chemicals. Psyllium comes from corn husks, so you are eating a lot of chemicals with it.
I’ll try adding a bit more flax and chia and see how it goes. Thanks for the recipe!
Worried about the rolled oats in gluten free cooking. I am Coeliac.
Hi Karen! I would recommend using certified gluten free oats
I am a Coeliac too and use rolled quinoa flakes instead. This recipe has been great. I use almond butter instead of the whole almonds.
But yes, whilst rolled oats don’t contain gluten they have a protein that the body can mistake for gluten so unless you have done your “oat challenge” oats are best avoided. Goes for rice and corn to a similar extent.
I bought all the ingredients for the recipe a few months ago and was avoiding making the bread because I didn’t think I could do it or that it would hold together like a traditional bread. Well, I made it last night and I was amazed at how delicious this bread is and how it sliced so easily. It held together perfectly and I will be making it every week! I was wondering if I could substitute the coconut oil for olive oil? I’m not a fan of the aftertaste of coconut oil. This bread will be my new breakfast favorite!
Hii
Will the procedure differ while making the bread in bread machine?
Hi Amrita, I do not suggest making this bread in a bread machine since it is not a typical bread with yeast that needs to be kneaded.
Angelina. Thanks so much for this awesome recipe! I was looking for a recipe for seed crackers and came across the seed bread recipe. I made the seed bread this afternoon. It tastes so delicious. I substituted the maple syrup with honey and the hazelnuts with pecan nuts. I can see that I will be baking this regularly.
I absolutely love this recipe! I prefer salt over sweet so I substituted a teaspoon of Soy Sauce for the Maple Syrup to my first loaf, it was amazing. My second loaf I used a tablespoons of sugar free BBQ sauce, both were amazing!
Made it last night. Did not have maple syrup. Used agave. came out very well. Left it in the counter and had it with peanut butter, jelly, almond butter and nutella. My husband likes only almond butter with jelly. I like all the combinations. Thank you for sharing this recipe.
I have the loaf in the oven right now , can’t wait , smells amazing !
Could you tell me how many slices it should make .
You should be able to get about 8-10 slices, depending on how thick you cut them. Enjoy!
Great recipe!
I have been making this for years. I often add some dried fruit(raisins, blueberries, crumbled dried apples, etc), sometimes cinnamon or other spices, even vanilla or a drop of two of almond extract. It is all very good. I have also started to press it into a shallow 6×10 baking dish I have and then cut into bars. Makes a good breakfast bar. My favorite is sliced almonds, dried cherries, a little vanilla and some almond extract, and some cinnamon and a pinch of cloves.
Making another “loaf”! Its my new favorite! Love the flavor of the nuts and seeds. I used a combination of walnuts and pecans. Thanks for sharing
Yay!!! The combination of walnuts and pecans sounds AMAZING!!