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.

Course Bread

Cuisine American

Diet Gluten Free, Vegan

Prep Time 20

Cook Time 1 15

Resting time 8

Total Time 9 35

Servings Slices

Calories 488kcal

Author Aysegul Sanford

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