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–+ servings

Healthy Seed and Nut Bread (gluten free + vegan)

Angelina
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
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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

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

* 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!

Nutrition

Serving: 1/1Calories: 247kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 5gSodium: 250mgFiber: 5gSugar: 3g
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