Vegan Nutty Seed Bread
Packed with hearty, nutrient-dense ingredients, this Vegan Nutty Seed Bread is a wholesome, gluten-free loaf bursting with texture and flavor. Made with a medley of seeds, nuts, and oats, this bread is naturally high in fiber and plant-based protein, thanks to the addition of flaxseeds, chia seeds, and psyllium husk powder, which also ensures a perfectly moist and cohesive texture without the need for eggs or dairy. A subtle hint of sweetness from maple syrup balances the nutty flavor, while a touch of olive oil adds richness. This easy-to-make bread requires minimal effort, with no kneading involved—just mix, rest, and bake to golden perfection. Perfect as a hearty breakfast base, a snack, or an accompaniment to soups and salads, this versatile loaf is both delicious and nourishing.
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Ingredients
- 90 grams Rolled oats
- 30 grams Chia seeds
- 30 grams Flaxseeds
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
- 75 grams Almonds
- 75 grams Walnuts
- 45 grams Psyllium husk powder
- 5 grams Sea salt
- 2 tablespoons Maple syrup
- 3 tablespoons Olive oil
- 375 milliliters Water
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine rolled oats, chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, almonds, and walnuts.
Step 3
Add the psyllium husk powder and sea salt to the dry ingredients, mixing well to ensure even distribution.
Step 4
In a separate bowl, whisk together the maple syrup, olive oil, and water.
Step 5
Pour the wet mixture into the dry ingredients and stir until everything is fully combined. The mixture will be thick and should hold its shape.
Step 6
Transfer the mixture into the prepared loaf pan, spreading it evenly, and pressing down firmly to compact the mixture.
Step 7
Allow the dough to sit at room temperature for at least 2 hours, or overnight in the fridge, so the psyllium husk can absorb moisture and bind the ingredients together.
Step 8
Once the dough is rested, bake it in the preheated oven for 60 minutes or until the bread is golden brown and firm to touch.
Step 9
Remove the bread from the oven, and after 10 minutes of cooling in the pan, lift it out using the parchment paper to cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (902.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2817.4 |
| Total Fat 206.1g | 0% |
| Saturated Fat 23.8g | 0% |
| Polyunsaturated Fat 72.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2389.8mg | 0% |
| Total Carbohydrate 193.0g | 0% |
| Dietary Fiber 88.1g | 0% |
| Total Sugars 34.0g | |
| Protein 76.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 763.9mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 2301.9mg | 0% |
Source of Calories