Hands down, this is the easiest bread I’ve ever made, AND it’s healthy and delicious! It’s gluten-free, vegan, oil-free, grain-free, sugar-free, and Keto-friendly! A dear friend introduced us to this bread over a year ago and it’s become a staple in our kitchen. I usually make two loaves at a time, especially since it’s super easy.
Other benefits of nuts and seeds:
- Great sources of protein.
- Helps one feel full longer.
- Big contributors to fighting illnesses such as heart disease, diabetes, and cancer. Studies have also shown that those who consume nuts may also enjoy a 30-50% reduction in cardiovascular disease and heart attacks.
- Helps boost “good” HDL cholesterol.
- Flax seeds and chia seeds are also good sources of plant-based omega-3 fatty acids.
One note: While oh, so nutritious, be sure to enjoy in small quantities as they are high in calories. I get my daily serving through a slice of this bread each morning 🙂
Without further ado, here’s the recipe. Enjoy!
Vegan Nut and Seed Bread (Nourished by Nutrition website) is a nutrient-dense bread made from a variety of nuts and seeds. I recommend cutting the loaf into very thin slices and toasting before serving. This recipe makes 20 slices. And for extra convenience, I buy the nuts in bulk pieces 🙂
Ingredients:
2 ½ cups rolled oats (Do not use quick oats!)
1 cup pumpkin seeds
¾ cup sliced almonds
½ cup sunflower seeds
⅓ cup ground flax seeds
⅓ cup psyllium husk
1 ½ teaspoons salt
1 tablespoon maple syrup
2 ½ cups filtered water
To Prepare:
- In a large bowl, add all the dry ingredients-oats, pumpkin seeds, sunflower seeds, almonds, flax, psyllium husk and salt.
- Mix together to evenly distribute the ingredients.
- Add the maple syrup and water.
- Stir well until the water is soaked up.
- Line an 8 X 4 pan with parchment paper.
- Pour the mixture into the pan and press the mixture firmly into the pan.
- Cover the dough with tin foil and let sit at room temperature for 24 hours.
To Bake:
- Preheat the oven to 350.
- Uncover the bread and place in the oven for 1 ½ hours or until the bread is dark and toasted.
- Remove the bread from the oven and let cool for at least 2 hours (very important). The bread needs to be completely cool before slicing.
To Serve:
- Use a serrated knife to slice into super-thin slices.
- Wrap each piece, or two, in plastic and freeze.
- Remove the night before or an hour before you eat breakfast.
- Toast, and enjoy plain or with toppings like avocados, peanut butter, or jam.
Click here for a recipe card suitable for printing.
Peace and Good Health,
Sources:
Harvard Health Publishing
Nourished by Nutrition
Sunbasket
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FEB
