3/12/22, 6:08 PM Nut and Seed Bread - NUTRITION REFINED

Nut and Seed Bread

This nut and seed bread is quite unique in that it's not light, fluffy, and
airy like your typical flour-based bread. Quite the opposite - it’s chewy,
nutty, hearty, and filling. The recipe is vegan (dairy-free, egg-free), grain-
free (gluten-free), soy-free, and refined sugar-free.

Prep Time Cook Time Total Time

20 mins 1 hr 1 hr 20 mins
5 from 22 votes

Servings: 16 slices Calories: 229kcal

Equipment
food processor
loaf pan
mixing bowls
measuring 2 cup
measuring cups
measuring spoons

Ingredients
72.5 g almonds
67.5 g hazelnuts
64.5 g pumpkin seeds
140 g sunflower seeds
89 g golden flax seeds
96 g chia seeds
28 g golden flaxseed meal
40 g whole psyllium husks
45 ml coconut oil , melted
5.7 g salt
360 ml warm water (ideally about 100°F/38°C)

Instructions
1. Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.
2. Process the nuts. Add the almonds and hazelnuts into a food processor fitted with an S
blade and process into a fine meal. Be careful not to over-process the nuts. If you don't like a
lot of texture, you can also process the sunflower seeds and pumpkin seeds.
3. Mix the dry ingredients. Add the processed nuts, seeds, psyllium, and salt into a large bowl
and mix until well combined.
4. Make the dough. Add the coconut oil and water into the bowl and mix again. If the dough is
too thick or some of the dry ingredients aren't completely soaked, add more water, 1
Tbsp./15 ml at a time.

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3/12/22, 6:08 PM Nut and Seed Bread - NUTRITION REFINED

5. Bake. Transfer the dough into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and
press it into an even layer. Smooth out the top and bake for 45 minutes. After 45 minutes,
remove the bread from the pan and place it directly on a baking sheet (or an oven rack). Bake
for another 15-25 minutes.
6. Cool. Transfer the bread onto a cooling rack and let it cool completely before slicing. The
bread will continue to firm up as it cools.
7. Store. Leftover bread keeps well in an airtight container in the refrigerator for 4-5 days. For
longer term storage, slice the bread and store it in an airtight container in the freezer for up
to 3 months.

Roasted, chopped, and ground nuts go rancid more quickly than whole raw ones. So, storing
the bread in a cool place is really important.

Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own
calculations.

This recipe has been adapted from My New Roots.

Nutrition
Serving: 1slice | Calories: 229kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Fiber: 11g | Sugar: 1g

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