Gluten-Free Nut and Seed Bread

Prep Time 15 minutes
Cook Time 50 minutes
Servings 6 people
This very healthy gluten-free bread is full of nutrients. Try it with one of our homemade nut-spread recipes to make a delicious breakfast! This recipe is inspired by the Green Kitchen Travels' recipe "Vegan Nut and Seed Bread".

How It's Made


  • 1 cup of Sunflower Seeds
  • 1/2 cup of Pumpkin seeds
  • 1/2 cup of Flax Seeds
  • 1/2 cup of European almonds
  • 1/2 cup of Hazelnuts
  • 1/3 cup of sesame seeds
  • 3 tablespoons of chia seeds
  • 3 tablespoons of coconut oil
  • 2 tablespoons of maple syrup
  • 1 teaspoon of sea salt
  • A handfull of cranberries sweetened with apple juice
  • 1 and 1/4 cup of water
  • 2 tablespoons of psyllium powder


  1. Melt the coconut oil in a bain marie.
  2. n a large bowl, stir together the nuts, seeds, salt, psyllium powder, coconut oil and syrup.
  3. Add the water and mix with your hands until everything is consistently covered/mixed. This is important.
  4. Let the "dough" sit for an hour.
  5. Preheat the oven to 350°F. In a greased (or parchment paper lined) rectangular bread or cake mold, pour the dough and bake for 50 minutes. Remove from baking sheet and place on a cooling rack. Do not slice until completely cooled.
- Add chocolate and dried fruit for a different flavour. - Psyllium is rich in fibre, and can easily be found in health food stores or online. It cannot be substituted by any other ingredient in this recipe. - You can easily freeze this bread, simply slice it to your desired thickness and preserve in a ziploc bag.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.