Vegan Nut and Seed Bread - Nourished By Nutrition Print

Vegan Nut and Seed Bread

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5 from 1 review

A nutrient-dense bread made from a variety of nuts and seeds. I recommend cutting into very thin slices and toasting before serving.

Makes 22 slices


  • 2 1/2 cups rolled oats
  • 1 cup pumpkin seed
  • 3/4 cup almond
  • 1/2 cup sunflower seed
  • 1/3 cup ground flax seeds
  • 1/3 cup psyllium husk
  • 3 tablespoons chia seeds
  • 1 1/2 teaspoon salt
  • 1 tablespoon maple syrup
  • 2 1/2 cups filtered water


In a large bowl, add all the dry ingredients – oats, pumpkin seeds, sunflower seeds, almonds, flax, psyllium husk, chia seeds and salt. Mix together to evenly distribute the ingredients. Add the maple syrup (coconut nectar) and water. Stir well until the water is soaked up.

Line an 8×4 loaf pan with parchment paper. Pour the mixture into the pan and use your hands to press the mixture firmly together. Smooth the top and create a slight dome. Cover the dough and let sit at room temperature for at least 2 hours (you can let it sit overnight or up to 24 hours).

To bake, preheat the oven to 350F. Uncover the bread and place in the oven for 1 1/2 hours, or until the bread is dark and toasted. Remove the bread from the oven and let cool for at least 2 hours (don’t skip this part!). The bread needs to be completely cool before slicing.

To serve, use a serrated knife to slice into super-thin slices (around 1/2-inch, 12mm). Toast the slice and enjoy plain or with toppings of your choice.

To store, keep the bread in an airtight container for up to one week or in the freezer for a couple months.


Substitutions: There are so many great questions and substitutions in the comments on My New Roots and Green Kitchen Stories but from experience, you can substitute the nuts and seeds to suit your preference or what you have on hand just keep the total amount the same.

This recipe was kept plain so it could be used as an all-purpose bread but feel free to add any spices or herbs you’d like! To get your mind going, here are some options – cinnamon, cardamom, turmeric, garlic, oregano, onion powder, or maybe ever some everything bagel seasoning!

Psyllium husk: The psyllium husk is essential. It is more absorptive that both flax and chia and is needed to bind the loaf together. Luckily, it is not hard to find and is relatively inexpensive. I get mine from Trader Joes but most grocery store should carry it. Look for it in the supplement section of the store by the digestive support or in the bulk bins.