A hearty bread full of nuts and seeds was still missing here. I am not a big bread baker, I leave that to professionals, but this nut and seed bread comes together really easy; no yeast, no rising, no kneading, no proofing, just mixing all ingredients and sliding it in the oven.
This nuts and seeds bread is not airy and light like most flour based bread is. It is actually the opposite; it is hearty, dense and filling. Very satisfying!
Europeans and their love for bread..
Growing up in Europe, bread was something we would eat every day; a slice of bread or toast for breakfast, a sandwich for lunch, we even had bread for dinner on Saturdays (an old fashioned Dutch tradition). Not only in the Netherlands people eat bread a lot. Think of french baguettes and croissants, rugbrød from Denmark, German pretzels, kaiser buns from Austria and Italian focaccia. You get it right? Europeans love bread! I really like them all, but my favorite type of bread has always been a densely packed nut bread and even though the ones I would buy in Holland would be flour-based I love the nutty taste of them.
That made me think, could I come up with a recipe myself? One that didn’t asks for any flour or yeast. So I started experimenting, combining, testing and tasting..
Like I said, this nuts and seeds bread is not airy and light like most flour-based bread is. It is hearty, dense and filling; very satisfying! It is gluten free, wholesome and is (optionally) vegan.
Eggs or fleggs..
There is one thing you need to know about this nuts and seeds bread. Eggs hold it together. Having said that, you can keep this bread vegan if you replace the eggs with a flaxseed meal mixture (a ‘flegg’ or ‘flaxseed egg’). So you can use whatever type of nut and seed, but do not leave out or replace the chia and flax seeds nor the flaxseed meal. They have special binding properties which help hold together this bread when you opt to not use eggs. Other than that, it is pretty straight forward; mix all ingredients and pop it in the oven.
I love all the nuts and seeds in this bread. Visually it is a very appealing bread. My kids won’t eat it though… (not yet I am working on it). I am going to make a test loaf soon with all the nuts and seeds pulsed into a coarse meal. Maybe that will do the trick. I’ll get back to you soon! Anyway, I love this gluten free nut and seed bread and I hope you will too. It is:
nutty – hearty – satisfying – wholesome – free of grains – high in fiber and protein – and super delicious
A slice of this gluten free bread toasted with some peanut butter or strawberry chia jam is no punishment to start your day with. I love avocado toast and this is my to go to bread for it. And a slice of this bread with vegan sun dried tomato cream cheese is my partner in crime’s favorite weekday’s lunch. What would you put on this bread?
In search for more breakfast recipes? My 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!
Nuts and seeds bread
An easy to make grain free bread chock-full of nuts and seeds.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course Breakfast, lunch
Servings 12 slices
Calories 327 kcal
Equipment
9×5 inch loaf pan
food processor or high speed blender
Ingredients
- 100 gr raw almonds (or sub other nuts like walnuts or pecans) (or approx. ½ cup (using a scale is more accurate though))
- 100 gr raw hazelnuts (or sub other nuts like walnuts or pecans) (or approx. ½ cup (using a scale is more accurate though))
- 100 gr flax seeds (or approx. ½ cup (using a scale is more accurate though))
- 100 gr sunflower seeds (or sub other seeds)(or approx. ½ cup (using a scale is more accurate though))
- 100 gr chia seeds (or approx. ½ cup (using a scale is more accurate though))
- 100 gr pumpkin seeds (or sub other seeds)(or approx. ½ cup (using a scale is more accurate though))
- 1 tsp sea salt
- 3 tbsp coconut oil (melted)
- 4 organic free range eggs (or sub flaxseed egg*) (or sub store bought vegan egg replacement)
Optional add-ins:
- 2 tbsp maple syrup (only if you want this bread to be sweet)
- 1 handful dark chocolate chips
- 1 handful dried cranberries (or other dried fruit)
Instructions
Start by making the flax seed egg (see Notes). Add ½ of the chia seeds and 10 tbsp (½ cup) of water. Skip this step if you are using eggs.
Preheat oven to 350F/175C.
Line a 9×5 inch loaf pan with parchment paper and lightly grease with coconut oil (spray or use a brush)
Take ¼ of all nuts (so almonds and hazelnuts) and pulse in a food processor/ high speed blender until you have a coarse meal. This way the bread stays together better.
Mix all ingredients. Stir well until the batter is combined.
Press the batter into the lined loaf pan. Compact well.
Bake the bread for 45 minutes. Now remove the bread from the loaf pan (including the parchment paper) and transfer to a baking tray. Bake for another 15-20 minutes.
Let the bread cool completely before slicing. If not, the bread will likely crumble.
Notes
- flegg/flax seed egg: 1 batch = 1 tbsp of flaxseed meal mixed with 3 tbsp of hot water left for 15 minutes to thicken. 1 batch = 1 egg
Note: When using flaxseed eggs your bread will be drier and crumblier than using eggs.
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
DID YOU MAKE THIS RECIPE?
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