High Protein Nutty Seed Bread
Packed with protein, fiber, and healthy fats, this High Protein Nutty Seed Bread is a wholesome, gluten-free alternative to traditional breads. Made with a nutrient-rich blend of almond flour, rolled oats, and an assortment of seeds—including sunflower, pumpkin, flax, and chia—this recipe is a powerhouse of nutrition. Boosted with psyllium husk for structure, eggs for binding, and a touch of natural sweetness from honey or maple syrup, this hearty loaf bakes to perfection in just one hour. Ideal for breakfast, snacks, or as a base for your favorite toppings, this high-protein bread is easy to make, full of texture, and suitable for a variety of diets, including keto and low-carb lifestyles. Perfect for clean eating enthusiasts, it’s a satisfying way to fuel your day!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Rolled oats (gluten-free)
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.5 cup Flaxseeds
- 0.25 cup Chia seeds
- 2 tablespoons Psyllium husk
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 4 large Eggs
- 0.5 cup Almond milk (unsweetened)
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, rolled oats, sunflower seeds, pumpkin seeds, flaxseeds, chia seeds, psyllium husk, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.
In a separate bowl, whisk together the eggs, almond milk, honey or maple syrup, olive oil, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. The mixture will be thick and sticky.
Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then, carefully lift the bread out using the parchment paper and transfer it to a wire rack to cool completely.
Once cooled, slice the bread and enjoy it plain or with your favorite spreads.
Nutrition Facts
Calories |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 50.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 86.4 g | 309% | |
| Total Sugars | 49.2 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1371 mg | 105% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2775 mg | 59% | |
*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.
