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The Easiest Grain-Free Seeded Bread

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. 

Course Breakfast, Snack
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword adventure bread, grain-free bread, paleo bread, seeded bread
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 1 loaf


Dry ingredients:

  • 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

Wet ingredients:

  • 2 cups filtered water
  • 1/4 cup avocado oil
  • 1 Tbsp raw honey or pure maple syrup
  • 1 Tbsp apple cider vinegar


  1. 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.

  2. 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. 

  3. 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.

  4. 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).

  5. 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. 

Recipe Notes

Adapted from this recipe and this recipe.