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Healthy Seed and Nut Bread (gluten free + vegan)

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)
Healthy Seed and Nut Bread

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.

Healthy Seed and Nut Bread

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!)

Healthy Seed and Nut Bread

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.

Healthy Seed and Nut Bread

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

Healthy Seed and Nut Bread (gluten free + vegan)

Adapted from My New Roots 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)
5 from 9 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread
Cuisine Gluten Free
Servings 1 loaf
Calories 247 kcal


  • 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


  • 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.


* Psyllium husks are sold in the natural section of grocery stores, in health food stores, or online.
Bread can be stored in an air tight container for up to 5 days. You can also slice the bread and freeze it for an easy toast!


Serving: 1/1Calories: 247kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 5gSodium: 250mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Healthy Seed and Nut Bread

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  1. Hello, when placing the bread upside down on the oven rack, are we supposed to remove the parchment paper? I found it very difficult to remove it. Maybe I was supposed to leave it

    1. Hi Margot! I typically let the bread sit overnight. The longer it sits, the firmer it will be because more of the liquid will be absorbed. Then, it will be easier to remove the parchment paper! The bread isn’t very tall. Make sure to check out the video in the post if you are more of a visual learner! Let me know if you have any other questions!!

  2. I was given this recipe by my dietician. I made it today and it’s delicious. Just a couple of questions. How long does a load last as a fresh loaf and also, can this bread be frozen?

    1. Hi Sally! The bread will last up to 5 days in an air tight container at room temperature, 1 week in the refrigerator, and can be frozen for up to 3 months.

      1. Hello Angelina,

        I just made the bread and I was surprised to see how small it looks in y bread loaf ( it only took half of the dish). I was wondering if the rest time between 2 hours and 1 night determines how firm the bread would be? How long do you usually let it sit preferably? Thank you!

    1. Hi Ana, I recommend to use all of the ingredients listed for the best results. If you do not have an ingredient on hand, swap it using equal amounts.

  3. Hi Angelina–This recipe looks great! I’m looking forward to trying it. I have a question about the psyllium. I have finely ground psyllium powder. Would that work, or do I need to get whole psyllium husks? Thanks!

  4. Hi. I made this today and realised when it was in the oven, that you don’t mention if the temperature is for a fan forced oven or not. I cut the cooking time by 10 minutes. Does my oven type make much difference?

    1. Hi Gen! The oven temperature and time mentioned in the recipe is not for a fan-forced oven. If you do use fan-forced, the cooking time may need to be reduced.

  5. Dear Angelina,

    the recipe seems amazing! I really wanna try this but cannot get my hands on Psyllium Husks. Is there a good substitute or can I leave them out?

    Thank you so much,

    1. Hi Leon! You can substitute the psyllium husks with ground flaxseeds. They are typically located in the pharmacy section of the grocery stores in the digestive health aisle.

  6. What is preferred to leave it overnight or 2 hours?
    And if overnight, it is supposed to be kept in fridge or outside. Currently the temperature is 39c here

    1. Overnight is preferred. It is best to keep it outside at room temperature (20C). If it’s very hot in your house, you should keep it in the fridge.

  7. Brilliant. Will definitely make again. Didn’t crumble at all. Lovely with almond butter bananas, cinnamon and a touch of maple syrup.
    For the nutritional content how thick is a slice? Or weight?

  8. Hi. I made this the other day.Its tasty…BUT…it absolutely just crumbles. My husband now calls it granola bread. What did I do wrong? I followed the recipe to a T. There’s no way to actually slice it…it just becomes a pile of crumbles.

    1. Hi Lois. That’s so strange, I’ve never had that problem! The bread should actually be quite moist inside. Did you add the correct amount of water, coconut oil, and maple syrup?

  9. I tried this at my cousin’s house and it’s just so easy and absolutely delicious! This will be a staple in my house… first batch already done 🙂

  10. The bread looks great however please be aware that wheat free does not mean gluten free. In Australia rolled oats are not considered GF. The science is not in as to whether oats contain a very similar gluten like protein or there is contamination in the processing.

  11. Angelina, thanks so much. The nut and seed bread is absolutely delicious. I have Sjogrens Syndrome and my food is very limited at the moment, when I feel like eating. Made this today and can’t tell you how fantastic it is. Amazing. I don’t get on with flaxseed and my relationship with chia seeds isn’t all that great, so substituted linseed. Yummy!

  12. I’m a Registered Dietitian, and I can’t tell you how much how much I love this bread! Great job for creating it, and thank you so much for sharing it. Your healthy recipes are greatly improving many lives.

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