Gluten-Free Nut and Seed Bread

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Two of my favorite foods are bread and nuts. So it shouldn’t come as a surprise to anyone that this recipe is a fave of mine. It’s bread in that it’s baked in a loaf pan and sliced, but it’s not the kind you’re most familiar with. It has no wheat flour or yeast, and doesn’t produce a “dough” in any kind of traditional sense. Instead, it’s hearty and dense, and full of fiber and nutrients from a combination of nuts, seeds, and psyllium seed.
If you’ve never heard of psyllium seed, you’re not alone. Psyllium seed is basically just a plant based fiber that can be used as a binder in recipes like this. In fact, it’s the only ingredient in this recipe that you don’t want to swap or leave out.
You may have seen this recipe elsewhere, as there are lots of different variations out there, probably because it’s so versatile that you can use pretty much whatever nuts and seeds you like or have. This version uses almonds, sunflower seeds, and hemp. But I’ve used flax and hazelnuts with the same success. Just keep the measurements to about the same texture/size, and you should be fine. If you want it to be gluten-free, make sure the oats you use are certified. You can/should toast the nuts, or buy roasted and salted — but if you use salted, cut back a bit on the salt.
This bread is super easy to put together: Just mix the ingredients, pack into a loaf pan, let sit for awhile, and bake. The hardest part comes when it comes out of the oven — you want to let it cool. Like completely. It needs to be totally cool in order to come together nicely; otherwise you will end up with a crumbly mess. How do I know this? You can probably guess. As easy as it is, don’t plan starting this bread in the morning to have for lunch. It takes patience.

As to how to eat this bread? Well, it’s delicious on its own, but is best very well toasted, and slathered with butter and jam, or smashed avocado or hummus. I would say you could even spread it with your favorite nut butter, but that might be nut overload, even for me.

Gluten-Free Nut and Seed Bread

Hearty and full of fiber, this easy to make bread is perfect for snacking or a quick lunch.
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  • 2 cups rolled oats
  • 1 cup shelled sunflower seeds
  • 1/2 cup shelled pepitas
  • 3/4 cup almonds rough chopped
  • 3/4 cup hemp seeds
  • 1/3 cup psyllium seed powder
  • 3 tablespoons chia seeds
  • 2 teaspoons Colima Sea Salt
  • 2 tablespoons honey
  • 1/4 cup melted coconut oil or olive oil
  • 2 1/2 cups water


  • Put the oats, nuts, seeds, psyllium, and salt in a large bowl bowl and mix.
  • Whisk the honey, oil, and water together and add it to the mix. Stir well, and transfer to a loaf pan brushed lightly with oil. Pack it in and even out the top.
  • Cover the pan with a towel and let sit for several hours, at least 2, but you can leave it all day if you want.
  • When you’re ready to bake, preheat oven to 400 degrees.
  • Bake for about an hour, until the top browns. Remove from the oven and let cool, completely. This will take several hours.
  • Once cooled, carefully remove from pan and slice into thin slices. Toast and serve topped with whatever you like.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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