Super Healthy Nut & Seed Bread

By Ann Fulton

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Two slices of this deliciously hearty, satisfying bread and a side of fruit is one of my new favorite ways to start the day.  I’ve been enjoying it on and off for several months now and, from the start, what surprised me the most was how long it kept me feeling truly full.

This recipe has been a sensation for all who just love a nutty, seedy piece of bread.  Consider the term bread loosely, however—this isn’t a replica of light and fluffy sandwich bread.  My recipe is adapted from My New Roots’ version, which she dubbed life-changing.  The only problem that people have experienced with some consistency with the original version is a crumbly loaf. To solve this, I came up with a variation that maintains the integrity of the original recipe but changes the ingredients and technique ever so slightly. I’ve made many loaves with these adjustments and they slice beautifully every time.

Briefly pulsing all of the ingredients in a food processor allows for better binding. This also breaks up the flaxseeds just enough to allow for better absorption. I also add 1/2 cup of dried fruit. This adds a little extra stickiness, and I like the extra hint of natural sweetness. The lone tablespoon of maple syrup called for in the recipe balances the flavors but isn’t enough to create notable sweetness.   You may omit the dried fruit if preferred—just don’t skip the psyllium seed husk. This is critical to binding, and incredibly healthy, too!

In this loaf, I added currants, but my favorite addition is a combination of finely chopped apricots and dried cherries.

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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    1. Ann Post author

      Hi Jennifer, You could replace the almonds with a different nut or seed, but the psyllium is critical binding and the ultimate success of this recipe.

  1. Beverley Press

    oh my this has all the ingredients that make my world go round. Have to give this a try and thank you xoxo

  2. Maggie Post author

    Bought the psyllium powder yesterday. The loaf was so easy to pull together and made an incredibly satisfying breakfast. So worth seeking out one new ingredient. I can see this being a new way to start my day. Thank you!