Nut and Seed Bread (Grain & Gluten Free, Dairy Free)





Introduction: Nut and Seed Bread (Grain & Gluten Free, Dairy Free)

About: Real food recipes, healthy living and photography by May Ly. Born in Saigon, Australian raised, now living back in Vietnam. Mother of 3. Using food to heal, nourish and delight our tummies. Paleo Vegan (...

An easy nutrient dense bread alternative made from almonds, seeds and dates. Delicious on its own with the crunch of nuts, seeds and natural sweetness of medjool dates, even better smothered with tahini and honey. This nut and seed bread can be sliced and frozen for a quick healthy breakfast each morning during your busy week. The almonds can be replaced with any preferred seed to keep this nut bread free.

Step 1: You Will Need:

Prep Time: 5 minutes

Cook Time: 40 minutes Makes 1 loaf

  • 3/4 cup or 100 grams raw almonds (or equivalent in any seed for nut free option)
  • 3 eggs
  • 1/2 cup coconut oil
  • 1/2 cup or 75 grams linseeds
  • 1/2 cup or 50 grams sunflower seeds
  • 1/2 cup or 65 grams pumpkin seeds
  • 1/4 cup or 30 grams sesame seeds
  • 5 pitted medjool dates (approximately 80 grams without seeds, sliced into quarters lengthways)

Step 2: Method

  • Pre-heat the oven to 160°C degrees (325°F, Gas mark 3)
  • Grease and line a loaf tin with baking paper, leave the long sides overhanging
  • Mix all the ingredients in a bowl
  • Pour into loaf tin
  • Bake for 40 minutes
  • Remove from oven and allow to cool for 10 minutes
  • Remove from baking tin and sit on a wire rack to cool completely before slicing
  • If you wish to freeze the loaf, it's best to pre-slice it first and thaw in the fridge overnight
  • Slather with your favourite spread and enjoy!

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    Could you make it vegan by using Chia seeds soaked in water instead of the eggs?

    1 reply

    I haven't tried chia before but I think a flax egg would work. Let me know would love to know how it goes :)

    I feel like a step is left out.. you put the dates in whole??

    1 reply

    Thanks for letting me know, apologies, I have updated the recipe. The dates, should be de-seeded and quartered lengthways.

    This looks really yummy and nutritious. Thanks for the freezing tip, too!

    I really like this idea and the simplicity of it. I have one critique of your photos to help you sell the idea to readers and get more votes: the scattered seeds should not be in every photo. Although the seeds give it an artistic flair, there are no shots where seeds are not left lying around which makes it look like really crumbly seed bread that falls apart way too easily. I would suggest at least one photo without the scattered seeds to show that it is not a crumbly type of bread and slices nicely.

    I would really like to try this recipe. it looks simple, delicious and super healthy. Adding to my favorites. Thanks for uploading!

    1 reply

    Thank you Printy for taking the time to give me feedback :) much appreciated, I see what you mean! Hope you enjoy xx