Gluten-Free Nutty Seed Bread
Packed with wholesome ingredients and bursting with texture, this Gluten-Free Nutty Seed Bread is the ultimate homemade loaf for health-conscious bread lovers. Made with a nutrient-dense combination of sunflower seeds, chia seeds, pumpkin seeds, and almonds, this hearty bread is further enriched with ground flaxseeds, gluten-free rolled oats, and brown rice flour for added fiber and natural goodness. The addition of psyllium husk ensures a perfectly moist yet sturdy crumb, while a touch of honey or maple syrup adds just the right hint of natural sweetness. Ready in about 85 minutes with minimal prep time, this recipe is perfect for serving at breakfast, as a snack, or alongside your favorite soups and salads. Gluten-free, plant-based, and irresistibly nutty, this bread is as delicious as it is nourishing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Sunflower seeds
- 30 grams Chia seeds
- 50 grams Pumpkin seeds
- 100 grams Almonds, chopped
- 50 grams Ground flaxseeds
- 100 grams Brown rice flour
- 150 grams Rolled oats, gluten-free
- 50 grams Psyllium husk
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Honey or maple syrup
- 3 tablespoons Olive oil
- 500 milliliters Water
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the sunflower seeds, chia seeds, pumpkin seeds, chopped almonds, ground flaxseeds, brown rice flour, gluten-free rolled oats, psyllium husk, baking powder, and salt.
In a separate bowl, whisk together the honey (or maple syrup), olive oil, and water until well combined.
Pour the wet ingredients into the dry ingredients and mix thoroughly. The mixture will be quite thick and dough-like.
Transfer the dough into the prepared loaf pan, pressing it down evenly with a spatula or your hands.
Let the dough sit at room temperature for about 15 minutes to allow the psyllium husk to absorb the liquid.
Place the loaf in the preheated oven and bake for 70 minutes, or until the top is golden brown and firm to the touch.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack.
Slice the bread once completely cooled and serve. Store any leftovers in an airtight container and consume within 4 to 5 days.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 53.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 108.6 g | 388% | |
| Total Sugars | 47.1 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3804 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
