Nut and Seed Bread

5 from 27 votes

This nut and seed bread is quite unique in that it's not light, fluffy, and airy like your typical flour-based bread. Quite the opposite - it’s chewy, nutty, hearty, and filling. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Prep Time20

Cook Time1

Total Time1 20

Servings: slices

Calories: 229kcal

Equipment

Ingredients

1/2 cup almonds
1/2 cup hazelnuts
1/2 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup golden flax seeds
1/2 cup chia seeds
1/4 cup golden flaxseed meal
1/2 cup whole psyllium husks
3 Tbsp. coconut oil , melted
1 tsp. salt
1 1/2 cups warm water (ideally about 100°F/38°C)

US Customary - Metric

Instructions

Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.
Process the nuts. Add the almonds and hazelnuts into a food processor fitted with an S blade and process into a fine meal. Be careful not to over-process the nuts. If you don't like a lot of texture, you can also process the sunflower seeds and pumpkin seeds.
Mix the dry ingredients. Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined.
Make the dough. Add the coconut oil and water into the bowl and mix again. If the dough is too thick or some of the dry ingredients aren't completely soaked, add more water, 1 Tbsp./15 ml at a time.
Bake. Transfer the dough into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and press it into an even layer. Smooth out the top and bake for 45 minutes. After 45 minutes, remove the bread from the pan and place it directly on a baking sheet (or an oven rack). Bake for another 15-25 minutes.
Cool. Transfer the bread onto a cooling rack and let it cool completely before slicing. The bread will continue to firm up as it cools.
Store. Leftover bread keeps well in an airtight container in the refrigerator for 4-5 days. For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months.
Roasted, chopped, and ground nuts go rancid more quickly than whole raw ones. So, storing the bread in a cool place is really important.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

This recipe has been adapted from My New Roots.

Nutrition