Seed and Nut Bread
Recipe Type: Bread
Prep Time: 
Cook Time: 
Total Time: 
If you're trying to be more conscious about what you consume, this seed- and nut-studded loaf is the perfect anytime snack.
  • 100 g (1 cup) rolled oats (gluten-free if necessary)
  • 70 g (1/2 cup) sunflower seeds
  • 70 g (1/2 cup) pumpkin seeds
  • 90 g (1/2 cup) flax seeds
  • 26 g (2 Tbsp.) chia seeds
  • 80 g (1/3 cup) hazelnuts
  • 80 g (1/3 cup) almonds handful dried cranberries, cherries, or other fruit (optional)
  • 27 g (3 Tbsp.) psyllium seed husk powder large pinch kosher salt
  • 50 g (2½ Tbsp.) pure maple syrup
  • 360 ml (1½ cups) water
  • 35 g (2½ Tbsp.) cold pressed coconut oil, barely melted
  1. Grease loaf pan with coconut oil and set aside.
  2. In a large bowl, mix together all dry ingredients (oats through salt) with your hands.
  3. In a large glass measuring cup, stir together water and maple syrup and pour over dry ingredients. While mixing, add melted coconut oil.
  4. Stir until mixture is evenly moistened and all ingredients are evenly distributed.
  5. Pour into prepared pan, cover with plastic wrap, and let set overnight (or for a few hours).
  6. Position one oven rack in the middle of the oven and the other rack directly below it. Place a baking sheet on the bottom rack, and preheat oven to 350 degrees F. Bake loaf for 25 minutes.
  7. Invert loaf directly onto middle rack (you may lose a few nuts/seeds, that's ok, the baking sheet underneath will catch them!).
  8. Continue baking 35 minutes, until loaf is nicely browned.
  9. Let cool completely on wire rack before slicing.
  10. Loaf will keep in the fridge for about a week and freezes well. I typically slice before storing so that I have a quick and easy snack at the ready.
Recipe by Honest Cooking by Mercato Fabbrica at