Nut & Seed Bread

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 544.1
  • Total Fat: 54.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.3 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Nut & Seed Bread calories by ingredient
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Dense, Hearty Bread made nearly entirely of seeds and nuts Dense, Hearty Bread made nearly entirely of seeds and nuts
Number of Servings: 15


    1 cup sunflower seeds
    1/2 cup flax seeds
    1/2 cup almonds (or hazlenuts)
    1.5 cups rolled oats
    2 Tbsp chia seeeds
    2 Tbsp sesame seeds (black or white or mixed)
    1/4 cup pumpkin seeds (pepitas)
    4 Tbsp psyllium seed husks (3 Tbsp if powdered)
    1 tsp fine grain sea salt
    1 Tbsp maple syrup (or pinch of stevia for sugar-free)
    3 Tbsp melted coconut oil (or ghee)
    1.5 cups water (I used warm)


Freezes well (slice before freezing)


Mix all dry ingredients, stirring well.
Whisk maple syrup, oil and water together in measuring cup. Add this to dry ingredients, and mix very well until everything is soaked, and dough becomes very thick (add more water, tsp at time, if necessary).
Place in silicone (flexible) loaf pan.
Smooth out top with back of spoon.
Let sit out on counter for at least two hours, all day, or overnight. If dough is ready, it should retain its shape when you pull sides of pan away from it.

Preheat oven to 350F.
Place loaf pan in oven on middle rack, and bake for 20 minutes.
Remove bread from loaf pan, place upside down diectly on rack and bake for another 30-50 minutes.
Bread is done when it sounds hollow when tapped.

Let cool completely before slicing.
Store tightly sealed in container up to five days.
Freeze already sliced, and take out for toast.

Serving Size: Makes one loaf, cut into 15 slices

Number of Servings: 15

Recipe submitted by SparkPeople user CMCOLE.

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