Nourishing Nut & Seed Bread

This may be the only bread recipe you’ll ever need. Bold statement, I realize. This Nourishing Nut & Seed Bread loaf is my favorite out of all the gluten free, vegan bread recipes I’ve tried and experimented with. This nourishing bread is more than just another bread recipe to me, it represents what Nutrition Stripped is all about. Getting back to basics of living, savoring, and enjoying a lifestyle rooted in whole, real, fresh, high raw foods with minimal processing. These foods not only taste delicious, but also give our bodies the chance to do what they were born and designed to do, regenerate, heal, and provide us with the physical ability to carry out our good work.

Nourishing Nut & Seed Bread //

Let’s just take a minute here and talk about bread. It’s a staple in households all over the world in some form or another. Maybe it’s pita for your family, or french baguette, or naan, rye, flour tortillas, dosa, lavash, sweet bread, flatbread, bing, biscuit, challah, ciabatta; and of course familiar to the states, white bread. Each and everyone of us has some relation to bread or “breaking bread”, which is a universal and communal part of our cultures during meal times. I embrace this aspect whole heartedly and today, I’m inviting you into my kitchen to break bread in a new way. I want to take this classic staple food that we all can relate to, and share a recipe that’s not only embracing this cultural aspect, but nourishing our bodies 100%.

When I first went gluten free about 5 years ago, not just one of the best changes to my diet I’ve done for myself, but it also opened my eyes into a whole new world of fun creations in the kitchen and recipe development. I noticed the one food item that I was constantly missing was bread. During family gatherings, holidays, parties, and social events, gluten containing fluffy bread was always present (and still is), it used to be very difficult to pass up. Nonetheless I do and I’ve successfully and happily managed a life without consuming gluten in these situations, and this bread is sure to make it a easier.

Nourishing Nut & Seed Bread |

Understandably gluten free foods have come a very long way since being first introduced into the mainstream market, but let’s be real, gluten-free bread still has tremendous room for improvement. Also to note, the ingredients that are typically made to produce a palatable flavor and texture in these gluten free breads aren’t much healthier than their whole wheat containing counterparts.

Herein lies, the official bread loaf of Nutrition Stripped, the Nourishing Nut & Seed Bread. I’ve been experimenting over the years trying to find a classic bread recipe that I could use with everything and it’s been a fun adventure full of crumbly bread “failures” and very successful results (hence the Grain-free Banana Bread and GF Zucchini Bread). I wanted to narrow my focus on achieving a nut & seed bread recipe that could be used with everything my heart desires, that would also cultivate the satisfaction of warm bread as I used to enjoy in my pre-gluten free living days.

Nourishing Nut & Seed Bread | Nourishing Nut & Seed Bread //   Nourishing Nut & Seed Bread //

This bread is basically allergy-free (minus the nuts). This loaf of bread contains fiber galore, vitamins E, A, K, protein, essential amino acids, healthy fats, antioxidants, it’s anti-inflammatory compared to it’s whole wheat bread counterparts. Let’s not forget the most important factor, it’s incredibly easy on the digestive system which is a must in all my recipes! Good digestion equals a happy belly and clear mind.

This bread is unique // Nourishing Nut & Seed Bread is not a light, fluffy, airy type of bread, it’s quite the opposite. It’s chewy, nutty, hearty, filling, moist, and very satisfying. You can certainly use it as you would sandwich bread, but I prefer to use it open-faced and topped with chia jamfruit butters, homemade nut butters, Classic Cashew Cheese, mashed avocado with fresh lime and sea salt, a drizzle of honey, or simply a dash of cinnamon.

Nourishing Nut & Seed Bread // Nourishing Nut & Seed Bread // Nourishing Nut & Seed Bread // Nourishing Nut & Seed Bread //

CROUTONS // make croutons for soup and salad by slicing the load in one piece followed by cutting into cubes, toast in the oven at 350 degrees F for about 10-15 minutes or until brown and crunchy! Keep an eye, they burn quickly.

You may be thinking making bread is a daunting task- and I would agree! Mixing, kneading, making the yeast, allowing the yeast to rise, chilling, scoring, rolling, and then baking. I like simple. I like simple foods, I like simple tasks, and things that are easy to make but of course enjoyable. I promise you this recipe will meet all of the above.

Nourishing Nut & Seed Bread | Nourishing Nut & Seed Bread |

Nourishing Nut & Seed Bread |

This recipe was inspired by the several bloggers who have tried their successful creations of a grain-free, gluten-free, egg-free nut and seed bread such as Angela from Oh She Glows, Sarah B from My New Roots, and lovely duo from Green Kitchen Stories.

Nourishing Nut & Seed Loaf of Bread
Prep time
Cook time
Total time
A gluten free and vegan nut and seed bread. High in fiber, protein, and healthy fats.
Recipe type: bread
Serves: 10+
  • 3 cups filtered water (start with 2½ and add more as needed)
  • 1 cup raw sunflower seeds, ground
  • 1 cup raw almonds, ground
  • 1 cup rolled oats, gluten free
  • ½ cup raw pumpkin seeds
  • ½ cup flax seeds, ground
  • ¼ cup coconut flour
  • 3 tablespoon organic coconut oil, melted
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons chia seed, ground
  • 1½ tablespoons sesame seeds
  • 1½ tablespoons maple syrup
  • 1 tablespoon maca powder (optional, but great flavor)
  • 1 teaspoon caraway seeds, ground
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • small pinch of dried tarragon
  1. In a food processor, blender, or nut/seed grinder take almonds, flax seeds, sunflower seeds, and chia seeds and grind until a fine powder is created.
  2. In a small mixing bowl, whisk together melted coconut oil, maple syrup, herbs/spiced, and water until combined.
  3. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients.
  4. Pour the “wet” mixture from the small mixing bowl into the large mixing bowl with the dry ingredients. (add more water here as needed only)
  5. Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture.
  6. In a lined bread pan- standard size 9×5 (I like to use parchment paper, well greased or a silicone bread pan), pour the dough mixture into the pan.
  7. Evenly spreading the mixture and pressing down until firm and flat on the top.
  8. Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften.
  9. Preheat oven to 350 degrees F and bake for 50-60 minutes, remove bread loaf pan and either lift the parchment paper from the sides to easily lift the loaf out of the bread pan or you can flip upside down taking the bread loaf out of the pan.
  10. Place the bread loaf (without the pan) directly onto the baking rack in the center of the oven, bake for an additional 20-30 minutes or until golden brown and firm.
  11. Let cool at room temperature before slicing (important).
  12. Store the bread in an airtight container in the refrigerator for 5-7 days.
  13. You can also freeze this loaf in individual slices.
  14. Enjoy!
DOUGH// the dough before baking should not be wet, it will be well formed
FREEZE // you can freeze this bread for later, slice first.
PREP TIME // includes resting on at room temperature before baking.
PSYLLIUM HUSK // you can find this at any health food store and most grocery stores- if not, online.
COOKING // Coconut flours differ in absorbency from brand to brand- add water slowly to make sure the dough isn’t too wet. Be mindful throughout the cooking process- continually checking the bread. You want it to still be moist inside otherwise it will be dry and crumbly.
NUTRITION // nutrition information is for 1 slice out of 20. This loaf can be sliced into 20 thinner slices or 10 thicker slices. If cutting into 10 slices, simply double the nutrition information.
Nutrition Information
Serving size: 1 slice/ out of 20 slices Calories: ~180 Fat: 13 Carbohydrates: 10 (net 4) Sugar: 2 Fiber: 6 Protein: 6

This recipe is definitely one that you should “save” in your Recipe Box for later!

Nourishing Nut & Seed Bread |

After a long post here today, all in all, I hope you enjoy this bread as much as I do! Please feel free to share this with all your friends and family who are gluten free, looking to try a new bread recipe, or simply love an alternative to regular breads. I’d love to hear your feedback on this, comment below.


xo McKel

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  1. Courtney says

    Hi there, this looks delicious! I’m just starting a healthier lifestyle myself and was wondering what you would suggest for grinding nuts and seeds? I was thinking a coffee grinder but was wondering if there is anything that might be better? Thanks! Your blog is a great help!

    • says

      Hi Courtney, thank you so much for your sweet comment- I’m glad you stopped by!I love using the Blendtec for grinding nuts and seeds- I’m doing a product review on the Blendtec this coming weekend or next and I’ll give even more detail on that! Coffee grinders are also effective- as long as they’re clean with no coffee :)

  2. Stacey gillies says

    Hi lovely lady! Let me say I’m a huge fan of you work :) as someone who “must” eat gluten free your blog Is heaven when the frustration around failing GF recipes sets in. I’m planning on making your bread over the weekend but was curious around the “gluten free rolled oats” I understand technically they do not contain gluten per say but I have always been instructed to avoid them? I would really appreciate your thoughts around this. Many thanks Xx thanks Stacey

    • says

      Hi Stacey! Great question- gluten free oats are the exact same as rolled oats EXCEPT they’ve been processed in a certified gluten free environment so there is no cross contamination. I’m glad you’ve stumbled upon my blog and hope you enjoy the rest of the recipes- please share with your family and friends who are also plant-based or gluten free :)

  3. eva says

    I tried the recipe this weekend, but unfortunately it turned out much too wet (even after leaving for hours and baking for a couple of hours..). I wonder what I did wrong! 3 cups of water seems so much! Taste was good, tho :).

    • says

      Hi Eva,
      Thank you for your comment! The mixture/dough should not be wet when it’s going into the oven- it should be pretty well formed in the pan. The psyllium, oats, and coconut flour should absorb most of the water creating a denser dough. Next time try 2 1/2 and work your way up if you need more. Hope you try it again with this modification! I’ll also make a note in the recipe :)

  4. Afsaneh Fowler says

    Hi McKel,
    I have had the same problem as Eva did right now. I am keeping it in the oven for much longer to see if it will set. It was a pretty good dough when I put it in the pan but it is not getting firm and when I tried to put it directly on the rack it fell apart, So I put it back in the pan and now I am hoping that will get firm!

  5. Rachel says

    Hi! I have wanted to try a bread like this for so long, however my mother is allergic to psyllium in every form. I know it is crucial for this bread, but would anything else work? Possibly yeast or a flour of some kind? We are not gluten intolerant so that is not an issue, just the psyllium!

  6. Brittany says

    Just made this bread tonight! It is so good, but also super filling where as normal bread barely seems to satisfy my hunger! Thanks so much for the recipe!

  7. Kylie says

    Hello! I am a distance runner and of course all I am ever told is to eat whole grain carbs carbs carbs. I cut out bread last fall but recently have started using Ezekiel bread instead (although sometimes I eat multi-grain bagels.. GASP!) That’s probably still bad, correct? I’m going to finish off the bread I do have but after reading this and looking into different diet options I really do think I should cut out wheat completely unfortunately. (AND MAKE THIS ^) Not to mention my roommate has Celiac’s so gluten is rare in our place anyway. I was just wondering if this kind of bread would offer me the ‘high-carb’-ness that is often desired in my sport (:

    • says

      Hi Lucy,
      Yes you can try adding more flaxseeds and even chia seeds to help bind it- you will have to pay close attention to the texture making sure that it’s not too wet. Add liquid slowly until you get a “dough”. Let me know how it works out for you!

  8. Katrina says

    Just found your site, and loving it! I really want to try this bread, but as I am not afraid of eating gluten and would rather not spend a ton of money on crazy different flours, could I substitute the coconut flour with regular white or whole wheat flour? Same question with the coconut oil, perhaps olive oil would work? Thanks so much!

    • says

      Hi Katrina,
      Great question, you can try using whole wheat flour- you will need to pay close attention to the water used (try less at first) coconut flour absorbs a lot of liquid so this recipe calls for that much for a reason. Also, you can try olive oil- let me know how it turns out below!

  9. says

    Made this bread on Sunday to “heal” the Polar Vortex blues. I must say, it is SOOOOOO good. It’s delicious by itself but also good with any nut butter of course. Yesterday I added a sweet touch to it by topping it with pureed persimmon (with cinnamon)….it was pure heaven. I too am trying to slowly eliminate most grains, etc. from my diet. This bread is a life saver. I LOVE your inspirational photography too…I always give the advice to friends, “plate it like a chef and it’ll taste even better.”

  10. zwaan says

    I have spelt flour at home and just bought buckwheat flour. Do you think I could substitute these two for coconut flour? I know coconut flour is a real good absorber of water, but I find it rather expensive :(

  11. Mandy says

    I made this bread over the weekend and love it! I will be making it again, but I think I will omit the caraway seeds this time. Also thinking of making a delicious loaf for some friends who will be hosting us at their house next weekend.

  12. says

    First taste fresh out of the oven, topped with honey, is wonderful! I baked for 2 hours @350 degrees and substituted 1 cup of almond flour and 1/2 cup mixed seeds and nuts for the oats and it turned out awesome. I also left out the coconut oil out. This recipe is super simple thanks!!

  13. says

    Thank you thank you thank you! This bread is stellar. Even my super picky wheat bread loving husband loved it! I followed your recipe exactly and this bread does not disappoint. So happy to have found your blog!

  14. Kristine says

    I made it! I made it! I made this bread today! It’s my first homemade bread ever and my first recipe from your site! I can’t wait to smear some avocado on it tomorrow!! I was so intimidated and scared but I’m so encouraged now that I’ve done it! It looks exactly like your pictures too!

  15. Samantha Smith says

    OMG so excited! Finally got around to making this today. I usually have a well stocked pantry but it turns out I was short on sunflower seeds and caraway seeds so I subbed extra almonds and hemp seeds! I added fennel seeds and it smells delicious! Can’t wait to taste test in a few hours!!!

  16. Charlotte says

    Hii, I was wondering if I could use rye flour instead of coconut flour? :)

    Cant wait to try this recipe! Looks daunting at first with the amount of ingredients, but I’m super excited to try it!!

  17. Kate says

    Thank you so much for this recipe. I have made it twice and absolutely love it. It is fantastic with peanut butter, and I also love it by itself as any spread can distract from the wonderful natural flavour. It holds together brilliantly and freezes and defrosts well. I think this will become my staple. The psyllium husk has also worked wonders for my digestion…. Thank you!


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