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4.88 from 8 votes
Gluten free bread
Nut and Seed Loaf
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Baking
Cuisine: American
Servings: 12 slices
Author: Sarah from My New Roots
  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds
  • ½ cup / 65g hazelnuts or almonds
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp . chia seeds
  • 4 Tbsp . psyllium seed husks
  • 1 tsp . fine grain sea salt
  • 1 Tbsp . maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 Tbsp . melted coconut oil
  • 1 ½ cups / 350ml water
  1. Combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Press into a small loaf tin ( this does not rise so it will come out the size it is in the tin) and smooth the top of the loaf. Allow to sit on the countertop for at least 2 hours, (I left it overnight)
  2. Preheat oven to 350°F / 175°C.
  3. Place loaf pan in the oven and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing .
  4. Store bread in a tightly sealed container for up to five days.
  5. It is great for freezing. Make sure you slice it first and wrap slices individually