Super Simple Nut-Seed Bread

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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 🙂


Christy Begien | Christy's Non Toxic Lifestyle2 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:

  1. In a large bowl, add all the dry ingredients-oats, pumpkin seeds, sunflower seeds, almonds, flax, psyllium husk and salt.
  2. Mix together to evenly distribute the ingredients.
  3. Add the maple syrup and water.
  4. Stir well until the water is soaked up.
  5. Line an 8 X 4 pan with parchment paper.
  6. Pour the mixture into the pan and press the mixture firmly into the pan.
  7. Cover the dough with tin foil and let sit at room temperature for 24 hours.

To Bake:

  1. Preheat the oven to 350.
  2. Uncover the bread and place in the oven for 1 ½ hours or until the bread is dark and toasted.
  3. 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:

  1. Use a serrated knife to slice into super-thin slices.
  2. Wrap each piece, or two, in plastic and freeze.
  3. Remove the night before or an hour before you eat breakfast.
  4. 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,

Christy Begien | The Non Toxic Lifestyle



Harvard Health Publishing
Nourished by Nutrition

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  1. Kerstin Kim  March 31, 2021

    Great Post!

    • Christy Begien  September 21, 2021

      And thank you, Kerstin! It’s really so easy to make, healthy AND delicious! Enjoy!