Vegan Nutty Seed Bread
Discover the wholesome goodness of this **Vegan Nutty Seed Bread**, a nutrient-packed alternative to traditional loaves that’s bursting with flavor and texture. Made with a hearty blend of rolled oats, chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, almonds, and walnuts, this bread is a protein-rich, gluten-free option perfect for a healthy breakfast or snack. Bound together with nutrient-dense psyllium husk and naturally sweetened with a hint of maple syrup, this recipe delivers a moist, satisfying bread without any eggs or dairy. Its simple, one-bowl preparation requires just 15 minutes of prep time, and the rest is hands-off cooking and resting. Great for meal prep, this versatile loaf pairs beautifully with savory avocado spreads or sweet nut butters. Unleash the power of plant-based ingredients with this easy, oven-baked bread for a delicious and nutritious treat!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
In a large mixing bowl, combine rolled oats, chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, almonds, and walnuts.
Add the psyllium husk powder and sea salt to the dry ingredients, mixing well to ensure even distribution.
In a separate bowl, whisk together the maple syrup, olive oil, and water.
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.
Transfer the mixture into the prepared loaf pan, spreading it evenly, and pressing down firmly to compact the mixture.
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.
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.
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
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 2.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 189 mg | 4% | |
*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.
