A Glorious Loaf of Bread: Nut and Seed Bread Recipe (GF and Vegan)

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Topped with chia jam and avocado

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Nuts and seeds bread

Loitering among the miscellany of breads and baked goods in Central Market continuously induces contentment because wheat-infused air and the overwhelming display of intricately-crafted balls of gluten rings perfection. I’m a bread enthusiast, constantly exploring the art of bread-making. In front of my eyes was a glut of bread samples, and I shamelessly began the carb-adventure with a plain ciabatta bread, working through hatch pepper cheddar scones, lemon ricotta cookies, purple wheat bread, and ending with a “seed bread” packed with poppy and sunflower seeds. Instantly, I fell for the seed bread as I reached for seconds and thirds because seeds in bread provides an earthy taste and crunchy texture that I love.

However, stores rarely add enough seeds and nuts to my liking, and if they do, they loaf costs around a whopping $11. It only seemed sensible to make my own, packed with nuts and seeds, resulting in a high-protein, high-fiber, healthy loaf of bread. I formulated a vegan and gluten-free recipe, inspired by a Paleo, Stone-Age Nordic Bread Recipe, which comprises a variety of nuts and seeds.


Nut and Seed Bread

yield: 1 loaf


  • 1 c. pumpkin seeds
  • 1/2 c. flax seeds
  • 1/2 c. nuts (almonds, walnuts, or hazelnuts; any nuts work) I used raw almonds
  • 1 c. gluten-free rolled oats
  • 4 tbsp. ground flaxseeds
  • 1 c. water
  • 1 tbsp. agave or maple syrup
  • 3 tbsp. chia seeds
  • 2 tbsp. oil (I used coconut oil, but you can use olive oil if you would like an olive scented loaf)


  1. Cut the nuts in half (I found this to be beneficial because whole almonds made the loaf a bit more difficult to slice). Then, combine all the ingredients in a bowl and pour into a loaf pan lined with parchment paper.
  2. Cover with plastic wrap and let the loaf sit for at least 5 hours.
  3. Bake the loaf in a pre-heated 350 °C oven for 25 minutes.
  4. Remove the loaf from the pan and bake on the wire rack for 30 minutes.
  5. Cool the loaf on a cooling rack for at least 30 minutes, which will allow the bread to firm up, making it easy to slice.

A little of this bread goes a long way because it is packed with protein, fiber, and OMEGA-3s that cause satiety for a long period of time. You can top your bread with any toppings you would like, but a couple ideas include avocado and strawberry chia jam, which I will post a recipe for tomorrow.

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Pre-baked loaf

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Baked loaf

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Two breakfast toast options


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