Brace yourselves for a savory, nutty delight with this simple grain-free seeded bread. This wholesome loaf is full of toasty, crunchy and seedy wonder, and is absolutely spectacular! It is my current favorite food vehicle.
First off, I must give credit where credit is due. This easy seeded bread was influenced by the life-changing loaf of bread and adventure bread. One was actually influenced by the other. But, unlike these two loaves that contain oats, mine is completely grain-free. I experimented making it grain-free a couple different ways and while both turned out delicious, this loaf is what I was shooting for. However, the other variety was wonderful in a different way, so I will probably share it down the road.
Aside from being grain-free (and also gluten-free by default), this seeded loaf is also dairy-free, egg-free and refined sugar-free. It is quite filling and one slice loaded with some legit toppings does the trick. My favorite way to eat it (granted, it’s delicious on its own too) is with avocado, greens and a jammy hard-boiled egg. It’s the best!
While this bread is easy to make, as its name indicates, it does take some patience in waiting. The assembly is a breeze, but the bread must sit for at least a few hours before baking and then cool for a minimum of two entire hours afterward. I promise it’s worth the wait!
The best part about this bread? The toasted seedy bits in every bite. It just can’t be beat. I love the rustic quality of the bread too. It kinda reminds me of a dense Scandinavian bread.
Anyway, I can’t wait for you to try this bread with all your favorite toppings! You are in for such a treat!
Cheers and enjoy!
Hearty, rustic and toasty, this healthy grain-free seeded bread is a dream come true! It's loaded with texture and flavor, and is so simple to make. The bread is dairy-free, egg-free and refined sugar-free too.
- 1 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 3/4 cup raw almonds
- 1 cup cassava flour
- 3/4 cup flax seeds
- 1/3 cup chia seeds
- 1/3 cup psyllium seed husks/flakes (not the powder)
- 2 tsp sea salt
- 2 cups filtered water
- 1/4 cup avocado oil
- 1 Tbsp raw honey or pure maple syrup
- 1 Tbsp apple cider vinegar
Preheat oven to 350 degrees F. Place sunflower and pumpkin seeds on one baking sheet and almonds on another (almonds need to be kept separate for chopping later and also take longer to toast). Toast in preheated oven. The seeds will need about 9-10 minutes with a stir halfway through and the almonds will need about 15 minutes, stirring halfway through. Once almonds are cool enough to handle, coarsely chop.
In a large bowl, mix together the toasted sunflower and pumpkin seeds, the toasted coarsely chopped almonds, flax seeds, chia seeds, psyllium seed husk, cassava flour and sea salt. Pour all the wet ingredients into the bowl and mix thoroughly with your hands, making sure everything gets mushed together really well.
Line an 8 or 9-inch loaf pan (I used a 8.5″ glass Pyrex loaf pan) with parchment paper. Scoop mixture with your hands into the loaf pan. Press down with your hands to pack the mixture in and then smooth out the top. Place in the fridge and leave for at least a few hours or up to a whole day.
When ready to bake, remove from fridge and let come to room temperature. Preheat oven to 375 degrees F. Bake bread in preheated oven for 45 minutes. Then, remove from the loaf pan by lifting it out with the parchment paper and carefully place top side down on a baking sheet. Bake for another 25-30 minutes. Remove from oven and let cool on a cooling rack for at least 2 hours (do NOT shortcut the cooling time — this bread is dense and sets up further as it cools).
When ready to eat, cut into thinner slices (about 1/4″ thick) since it is a hearty bread. Enjoy with eggs, avocado or guacamole, good-quality deli meat, bacon and tomato, or whatever else your heart desires. Store bread in an airtight container at room temperature (after 3-4 days, you may want to keep it in the fridge). This bread can also be sliced ahead of time and frozen.
Adapted from this recipe and this recipe.
I don’t want to buy psyllium seed husks/flakes just for this recipe. I do have the powder. Is there any way it could be used instead?
I haven’t tried it with the powder, so can’t say 100%, but I imagine it would work. You may need to experiment with using less though since it’s more concentrated than the husks/flakes. Good luck and hope it turns out well!