Fan of using superfood packed seeds used in the recipe? Be sure also to check out our Seed Crackers recipe for a homemade cracker you can make from scratch.
Ingredients:
This list of ingredients might look long, but they are mostly ingredients that you likely already have in your pantry.
To start, grab raw walnuts, pumpkin seeds, old fashioned rolled oats (gluten-free certified), dried cranberries, whole flaxseeds, psyllium husks (also known as psyllium whole husks), chia seeds, kosher salt, ground cinnamon and nutmeg, unsweetened pumpkin puree, water, maple syrup, and vegetable oil.
Substitutions & Variations:
- Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
- Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work.
- Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg.Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
- Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, a light olive oil, or sunflower oil in this recipe.
- Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
- To make it keto friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly.
- Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.
A Quick Note on Psyllium Husks:
The one, somewhat unusual ingredient in this gluten-free bread recipe is psyllium husks. If you are not familiar, allow me to explain:
- Psyllium husks, also named as Psyllium Whole Husks, is an ingredient used in keto and gluten-free baking in place of eggs because when it comes into contact with liquid it turns into a gel-like consistency. It is also a natural source of fiber that doesn’t include wheat. This Keto Dinner Rolls recipe is a good example of how it is used in a bread recipe.
- It has multiple health benefits, but the most popular one is that it acts like a sponge in the digestive tract, absorbing toxins and bad bacteria. For that reason, it is also marketed as a “colon cleanser” for people with digestive difficulties.
- It can be found in the gluten-free aisle of your local grocery store, natural health food stores, or online (affiliate link).
- If this is your first time consuming psyllium husks, it is recommended to try a small dose as various sources on the internet cautions people as some allergic reactions or side effects have been recorded.
- As you are shopping for psyllium seed husks, you might see a similar product called Psyllium Husk Powder. They are not the same thing so be sure to purchase the correct one.
How to Make This High Protein Bread?
- Roast the nuts & seeds: Preheat the oven to 325 degrees F. Spread walnuts and pumpkin seeds on a baking sheet and roast until lightly browned, 10-15 minutes. Remove from the oven and set aside to cool.
- Mix the dry ingredients: Place all the dry ingredients—cooled walnuts and pumpkin seeds, oats, cranberries, flaxseeds, psyllium husks, chia seeds, kosher salt, ground cinnamon, and grated nutmeg—in a large bowl. Toss to combine.
- Add in the wet ingredients: Stir in the pumpkin puree, water, maple syrup, and oil. Mix until all of the dry ingredients are mixed with the wet ones.
- Let it rest: Line a 9X5 inch loaf pan with parchment paper and lightly grease with cooking spray. Transfer the dough into the loaf pan rounding slightly on top. Be aware that it will not rise in the oven as it bakes. Cover with stretch film and let it sit at room temperature for 2 hours upto 8 hours.
- Bake: When ready to bake, preheat the oven to 400 degrees F. If preferred, sprinkle it with sesame seeds and bake it for 1 hour 15 minutes. Be aware that the finished product will turn golden brown and feel firm to the touch. Let cool completely and then slice before serving.
How to Serve
There are so many great ways to serve this vegan nut bread loaf and below are a few of my favorite ways to share it with my family and friends:
- Spread it with cheese: A generous amount of mascarpone or cream cheese spread over this nut and seed bread is guaranteed to satisfy. But if you want to treat yourself, then try my maple cream cheese frosting.
- With your favorite nut butter and/or jam on top: If you prefer to take the vegan route, try it with a generous spread of your favorite almond, peanut butter, or jam.
- Serve it as a part of your meat and cheese board: Slice it and make it a part of your holiday cheese boards to serve with your favorite fruits, dips, and spreads.
How to Store, Freeze, and Thaw
This no-flour nut bread stores well, which is one reason why I always include it in my weekly meal prep.
- To Store: Bring it to room temperature, slice it, enjoy some, and place the leftovers in an airtight container. Store it in the fridge for up to 2 weeks. When ready to serve, heat it in your toaster oven.
- To Freeze: Slices of this nut and seed bread can be placed in an airtight container and frozen for up to two months. Just make sure it is fully cooled to room temperature before freezing.
- To Thaw: Take it out of the freezer and let it sit on the counter for 10 minutes and toast in the oven or in your toaster.
Expert Tips
Here are a few helpful tips to help you make this healthy nut bread recipe:
- Prep it before bed: If you think the waiting part is the hardest, do what I do and make it right before bed. That way, when you wake up the next day, all you have to do is bake it and enjoy it for breakfast.
- Roasting Nuts: I get it. Roasting nuts requires an extra few minutes, and you can skip the roasting part. However, doing so brings out the earthy flavors of the nuts and is, in my opinion, worth the effort.
- Let the bread cool completely: I know how hard it is to wait for freshly baked bread to cool, but it is a necessary step that should not be skipped.
- Are you unsure what your bread will look like when it’s done? Because this recipe doesn’t use flour or a leavening agent (like baking soda or baking powder), it doesn’t rise. Spread your dough artfully, and it will look the same way when it’s finished baking in the oven!
Why Should You Make This Recipe?
If you are a fan of roasted nuts and enjoy consuming superfood-packed seeds, you are in for a treat. Because this healthy nut and seed bread recipe is packed with those and more. But that is not all! Here are a few more reasons why you should give it a go:
- Low carb: While all nut breads are high in protein, my nut & seed bread is also low carb! Served in slices, it is perfect for breakfast or an afternoon snack when you need an extra energy boost.
- Gluten Free and Keto-Friendly: This vegan nut bread loaf is free of eggs, dairy, and flour. It’s gluten free and with a few minor adjustments, it’s easily adaptable to be keto-friendly, too!
- Easy to customize: You can take this basic recipe and customize it with what you have on hand. Don’t care for pumpkin puree? Use my unsweetened applesauce. Not a fan of walnuts? Use pecans (or even a mixture of nuts). Sky’s the limit to make it your own.
- Wholesome and Nutritious: This gluten free seed bread is nutritious and packed with healthy fats and superfoods like chia seeds, pumpkin seeds, and flaxseeds. Plus, it’s high in protein, which means it is very filling and it goes great with any meal including your favorite soups and salads!
- Perfect Meal Prep: It stores and freezes well so you can make a batch over the weekend and enjoy it throughout the week.
Other Bread Recipes You Might Also Like:
I adapted this recipe from my friend Alanna’s (of Bojon Gourmet) cookbook Alternative Baker. Her book and blog are my go-to sources for GF baking. As she was creating this nut and seed loaf, she was inspired by the Adventure Bread made at Josey Baker’s The Mill in San Francisco.
And if you can’t get enough of delicious homemade bread, here are a few more recipes for you:
- Challah Bread Recipe
- No Knead Bread
- Olive Loaf
- Turkish Simit Recipe
- Need more inspiration? Check out all our bread recipes
Nut and Seed Bread
This nut and seed bread is a vegan, gluten-free, low-carb, high protein, and no flour recipe that you can make with 20 minutes hands on time. It stores well so you can make it a part of your weekly meal prep, use some right away and freeze the rest for later.
Ingredients
- 1 ½ cups raw walnut halves, (175 g)
- 1 cup raw unsalted pumpkin seeds, (140 g)
- 2 ¾ cups GF old-fashioned rolled oats, (250gr)
- 1 cup dried cranberries, (145 gr)
- ½ cup flaxseeds, (90gr)
- 1/3 cup psyllium husks, (30gr)
- ¼ cup chia seeds, (40gr)
- 2 teaspoon kosher salt, (9 gr)
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 can unsweetened pumpkin puree, (15-oz)
- 1 cup water, (235) ml
- ¼ cup maple syrup, (60ml)
- ¼ cup vegetable oil, (60ml) avocado, sunflower and light olive oil would all work
- 1 tablespoon sesame seeds, optional
Instructions
- Pre-heat the oven to 325 F (165 C) degrees. Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, 10-15 minutes. Take it out of the oven and set aside.
- Mix together the rolled oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl. Stir in the walnuts and pumpkin seeds.
- Add the pumpkin puree, water, maple syrup, and oil. Using a wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through.
- Line a 9X5 (23cm X 13cm) loaf pan with parchment paper. Gently transfer the dough into the pan. Gently pack it into the pan while rounding it slightly on top. Cover it tightly with a piece of plastic wrap and let it sit in room temperature, 2-8 hours.
- When ready to bake, preheat the oven to 400 degrees. Bake the loaf for 1 hour 15 minutes. The top of the loaf will be deeply bronzed.
- Let it cool completely.
Notes
Substitutions & Variations:
- Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
- Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work.
- Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg. Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
- Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, light olive oil, or sunflower oil in this recipe.
- Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
- To make it keto-friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly.
- Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.
- As you are shopping for psyllium seed husks, you might see a similar product called Psyllium Husk Powder. They are not the same thing so be sure to purchase the correct one.
Storage & Freezing Instructions:
- To Store: Bring it to room temperature, slice it, enjoy some and place the leftovers in an air-tight container. Store it in the fridge for up to 2 weeks. When ready to serve, heat it in your toaster oven.
- To Freeze: Slices of this nut and seed bread can be placed in an airtight container and frozen for up to two months. Just make sure it is fully cooled to room temperature before freezing.
- To Thaw: Take it out of the freezer and let it sit on the counter for 10 minutes and toast in the oven or in your toaster.
Nutrition
Serving: 8slices from a 9X5 loaf pan. | Calories: 488kcal | Carbohydrates: 39g | Protein: 11g | Fat: 35g | Saturated Fat: 4g | Sodium: 591mg | Potassium: 353mg | Fiber: 15g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!
This recipe is adapted (with almost no changes) Alana Taylor-Robins cookbook – Alternative Baker
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I made this combining some of your ingredients with Alanna’s from Foolproof Living, fantastic recipe! Try it toasted and topped with coconut oil, grated garlic and ginger and salt!! My new favorite breakfast or snack!!!
Thank you!
I agree Michele! Alana’s recipe is great. I am happy to hear that you liked it.
The recipe is nice but my children felt if it could have less seeds
Good to know. Thanks for sharing your experience, Pratibha.
Hi,
Just wondering if you had done any testing yet of the recipe with substitutes for the oats, as per some of the past questions.
Do you think almond meal or crushed almonds might work?
I am gluten intolerant (and cannot have oats or quinoa), and want a keto recipe too.
Any ideas are very welcome. The loaf looks so amazing and I cannot wait to try it, but I want to figure out an oat sub first.
Thanks so much.
Hi Sam,
I know it won’t help you but I did try this recipe using cooked (and cooled) quinoa in place of oats but that didn’t work very well. I do not think almond meal or crushed almonds would be a good substitute for the oats. Flattened Buckwheat could potentially work, but it is hard to find and I honestly never tried it. So, sadly, I do not know if there is a good substitute that would work for oats in this recipe.
Is there an alternative to the oats? Even gluten free bother me (I’m not sensitive to gluten, just oats). Thanks … I hope to be able to try this!
HImm.. Sadly, I have not tried this recipe without oats. And since they are such a big part of the recipe, I am not sure what would be a good alternative without testing. I know this is not helpful, but I would hate to offer you a substitute and have it not work for you.
Thanks for your reply … I may experiment and will report back if it’s a success.
You are welcome. Yes, please do. Thanks.