Super Healthy Nut & Seed Bread
Incredibly healthy meets super satisfying in this nutty, seedy, yeast-free loaf.

Yield: 1 loaf or about 14 (1/2-inch) slices


  • 1/2 cup (56 grams/2 ounces) unsalted sunflower seeds
  • 1/2 cup (56 grams) unsalted pumpkin seeds
  • 1/2 cup (82 grams) flax seeds
  • 1/2 cup unsalted almonds (56 grams), roughly chopped
  • 2 Tablespoons (24 grams) chia seeds
  • 4 Tablespoons (20 grams) psyllium husk seeds (it looks powdery—see notes)
  • 1 1/2 cups (144 grams) rolled oats
  • 1/2 cup dried raisins, currants, apricots (roughly chopped) or chopped dried fruit of choice (a mix works well)
  • 1 teaspoon fine sea salt (add 1/2 teaspoon if flaky)
  • 1 tablespoon (15 grams) pure maple syrup
  • 3 tablespoons (42 grams) melted coconut oil (or olive oil)
  • 1 1/2 cups water + additional to thin batter if necessary


  1. Combine all the dry ingredients in the prep bowl of a food processor and quickly pulse 10-12 times. (You still want to be able to identify the ingredients while mixing and breaking them down enough that they will bind better later. Dried fruit may be added now or stirred in later. Big pieces like apricots should still be pre-chopped.)
  2. Transfer the pulsed mixture to a large bowl. Stir in the maple syrup, oil and water, and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick/dry add 1-2 teaspoons of water at a time until the dough is manageable). Continue to stir until everything is evenly distributed.
  3. Oil an 8- x 4-inch loaf pan (or use a silicone loaf pan) and add the batter to the pan. Press it down firmly and smooth the top with the back of a spoon. (Pressing it down will ensure this seedy, nutty loaf sticks together.) Let dough sit in the loaf pan on the counter for at least 2 hours or up to 8 hours before baking. (No need to cover for a rest of up to 2 hours. If it’s going to be longer, I recommend covering it with plastic wrap.)
  4. Preheat the oven to 350F.
  5. Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Remove the bread from the loaf pan (it should come out easily when you tip it upside down and pat down on the bottom of the pan with a spoon). Place the loaf of bread upside down directly on the middle rack (this will insure even baking) and continue to bake for an additional 30-40 minutes. Bread is done when it sounds hollow when tapped. (If you don’t like the idea of placing it directly on your oven rack—a few seeds will likely fall, although it shouldn’t be much–I recommend placing the loaf on an oven-safe cooling rack that’s been set over a baking sheet.)
  6. Let the bread cool completely before slicing (very important!). A serrated knife works well. Store in an airtight container for up to 5 days or pre-slice it and freeze (makes for really easy toast!)


  • *This recipe is an adaptation from My New Roots’ Life-Changing Bread. *Do NOT skip the psyllium husk seeds as it is critical to binding the loaf. Most large grocery stores and health food stores carry it.

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