Nut and Seed Bread (Gluten-free, egg-free, vegan)

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This nut and seed bread recipe is a simple way to make your own healthy homemade bread. No kneading, no rising, no bread machine, no mess, no fuss,… and no gluten, over-refined ingredients, or nasty additives.

So much healthier than commercial bread

You really don’t need to have an issue with gluten to try this gluten-free nut and seed bread recipe, because it offers so much more than a gluten-free alternative to bread.

Apart from being easy to make, this nut and seed bread is a nutritional superstar. It’s packed with essential nutrients like fiber, protein, and healthy fats, and is way better than commercial bread which is often made with refined flour that has been stripped of most nutrients and fiber.

The perfect toast

Although I admit its texture and taste are quite different from the conventional bread most of us were raised with, this bread alternative is very satisfying.

Its nutty taste is enhanced when toasted and pairs well with hearty toppings like hummus, goat cheese, tuna spread, salmon-ricotta spread, or mashed avocado, as well as sweeter things like my homemade Nutella, date caramel, or strawberry-chia jam.

Have it for breakfast, lunch, snack, or as a protein-rich base for a light dinner.

Although my kids weren’t fond of it at first, they’re starting to appreciate it and allow it in their lunchboxes with either tuna spread or cream cheese on the side (they spread on themselves using a wooden knife).

The power of psyllium husks

Psyllium husks or psyllium powder, obtained from the seed of the Indian plant Plantago ovat, is what keeps this bread together. I often recommend it to clients with digestive issues because it’s an excellent natural way to relieve both constipation and diarrhea. It contains a very high amount of soluble fiber, nearly five times higher than oat bran, as well as insoluble fiber. Fiber soothes the digestive tract and helps clean out waste like hormones, cholesterol and toxins out of our system, making it an excellent detoxifier. In addition, fiber-rich foods are essential for a strong immune system, faster metabolism, weight control, and better overall health.

Psyllium is available in health food stores

I love this nut and seed bread because it is:

  • Gluten-free

  • Low carb

  • Paleo

  • Vegan

  • High protein

  • High fiber

  • Unrefined

  • Easy

  • Healthy

  • Perfect against constipation

Tip: Once cooled, I like to slice it up and store in the freezer for an easy breakfast, lunch, or snack.



10 minutes (+ 2h rest)


60 min


1 loaf

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  • 1 cup (135 g) sunflower seeds

  • ½ cup (60 g) pumpkin seeds

  • ½ cup (90 g) flaxseed

  • 2/3 cup (100 g) hazelnuts or almonds (or both)

  • 2 tbsp. chia seeds

  • 1 cup (100 g) oats

  • 4 tbsp. psyllium seed husks (or powder)**

  • 1 tsp. salt

  • 3 tbsp. coconut oil

  • 1 tbsp. maple syrup

  • 300 ml water

*Unless stated differently, my recipes are measured with US measuring cups like these ones

** Psyllium husks are a crucial ingredient in this recipe so don’t leave out or try to substitute with other seeds. It’s the “glue” that will hold your bread together. It’s available at most organic or health stores.


  1. Put half the nuts and seeds in your food processor and blend until coarsely ground.

  2. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients and stir well.

  3. In a small bowl, whisk together maple syrup, coconut oil, and water.

  4. Add this to the dry ingredients and stir well using your hands or a spoon. The dough should become very thick, yet still stirrable. Should that not be the case, add a few tablespoons water until the dough becomes manageable again.

  5. Transfer the dough to a (silicon) loaf pan. Flatten the top with a spatula or the back of a spoon and let the dough rest for at least 2 hours (or overnight).

  6. Heat the oven to 175° C.

  7. Bake for 30 minutes. Remove bread from loaf pan and place upside down on the oven rack. Bake for another 25-30 minutes.

  8. Allow to cool completely before slicing and freezing for up to 6 months. Or store in your fridge in an air-tight container for up to 5 days.

Recipe adapted from My New Roots, the Life-Changing Loaf of Bread.