Flourless Nut and Seed Bread (Vegan and Gluten Free)

Flourless Nut and Seed Bread is a healthy high protein, yeast free, vegan and gluten free bread loaded with seeds and nuts perfect for breakfast or lunch. This bread is simple to make, without any Baking Soda or Baking Powder and does not need any proofing time or waiting time. It is a simple one bowl bread, where you simply add all the ingredients and bake.  

Flourless Nut and Seed Bread


Nordic Stone Age Bread

I was inspired by this bread when I was googling for some healthy breads. At first I was shocked that such bread existed. I read multiple recipes and watch multiple videos. Though I have added oats here, the original Nordic stone age style of bread just has nuts, seeds, eggs, oil and salt. In the Netherlands or in Scandinavia cooking such breads are common. Though Rye is extensively used like my Rye Flatbread (Icelandic) and Knäckebröd – Swedish Multi-Seed Crispbread

Flourless Nut and Seed Bread


Egg Substitutes

I do not like the smell of eggs in my bakes especially when vanilla essence is not there. Hence I decided to skip the egg. But then I need a binding. So I added both the Chia seed and the flax meal which serves as a vegan egg and helps to bind the bread. One can even add Psyllium which helps to bind breads where egg is not used. However I have not used it and I am not missing it. 


Taste & Texture of Flourless Nut and Seed Bread

As you already know this bread does not have any flour in it, so definitely you cannot compare it to the usual breads. It does not have yeast, no Leavening agent i.e. not baking soda and baking powder. So this is not the fluffy kind of bread but a bread which tastes good and has real food in it. Yes it is definitely heavy as it is loaded with seeds and nuts. One slice of this bread and you are done. The bread is best eaten with some butter or you can toast it and slather some jam or Avocado hummus on it. Even an open sandwich with some salads or coleslaw on the side will be perfect for your lunch. 


Crumbly Texture of Flourless Nut and Seed Bread

I always go wrong when I measure salt and add and I felt a teaspoon of salt was less for this. Next time I would go with my free flow measurement for Salt. Also please note, you might not get a clean slice of this bread. I was finding a bit of a challenge to cut it into an even cut. You would need to go slow with the cutting and if at all the bread crumbles completely, you can always toast it on a pan or just add the toasted bread crumbs in milk and enjoy.

Closer Look of the Bread Slices


Storing Flourless Nut and Seed Bread

Of Course it is difficult to finish this whole bread unless all your family enjoys the same or you have a really big family. The best thing to do is freeze them. I have cut slices of this bread and freeze them. Whenever needed I can just pop it in the oven and enjoy with some hummus or jam.

The cut bread


The Theme

Before I head on to the recipe, I am sharing this with our Foodie Monday group where the #234 theme was Super Nuts and Seeds suggested by Swaty Malik. She has a versatile blog where she has recipes across the world. Recently she shared a low carb recipe,  Cauliflower and Peas Keema and Flax Seeds Chutney Powder and I am looking forward to trying both of these healthy recipes from her blog Food-Trials.


Here is the recipe for Flourless Nut and Seed Bread:

Ingredients

  • Chia Seeds – 100 grams (approx ¾ Cup)
  • Poppy Seeds – 100 grams (approx ¾ Cup)
  • Flax Seeds – 30 grams ( approx 2 tablespoon)
  • Flax Meal – 70 grams  ( approx ¼ Cup – See Notes)
  • Sesame Seeds – 100 grams (approx ¾ Cup)
  • Pumpkin Seeds- 100 grams (approx ¾ Cup)
  • Walnuts – 100 grams (approx 1 Cup)
  • Mix of Nuts Pecan + Brazil + Almond (One can just use one type of a mix of all) – 100 grams (approx 1 Cup)
  • Oats 130 grams ( Approx 1 Cup)
  • Olive Oil 60 ml (Approx ¼ Cup)
  • Luke Warm Water – 1.5 Cups (355 ml)
  • Salt to taste

Preparation

  1. Preheat the oven to 160 Deg C.
  2. Line a 9*5 inch loaf pan with parchment paper.
  3. In the meantime, in a wide bowl add in the chia seeds, flax meal and flax seeds.
  4. Add lukewarm water and give everything a mix.
  5. Let this rest for 5 minutes. The seeds will absorb moisture and become gel-like.
  6. Now add in the remaining ingredients mix everything nicely. Be sure to check the bottom of the bowl, as sometimes dry ingredients remain in the bottom.
  7. Once mixed, pour the batter in the prepared loaf pan.
  8. Flatten the top with the back of a spatula.
  9. Bake in a preheated oven for 1 hour.
  10. After 1 hour increase the temperature to 180 Deg C and bake again for 10 minutes. (Check notes)
  11. Remove and let it cool completely in the loaf pan itself on a wire rack.
  12. Cut the slices when cooled completely.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Any combination of seeds and nuts can be used or can be left out completely.
  • Lining with Parchment paper is advisable as it is easier to remove the bread.
  • Baking time varies, so do keep an eye after 50 minutes. I did an extra bake for 10 minutes, as I felt the bread was a little not cooked. After 10 more minutes it started leaving the edges and I was sure it was done. 
  • Baking time varies with the baking tin.
  • One can use egg too instead of chia seeds and flax seeds. If using eggs, use 5 eggs for the above ingredients and reduce the flax seeds to 50 grams and skip adding chia seeds.
  • I have added a mix of flax seeds and flax meal as I ran out of flax seeds. Also as I was not using egg, I wanted flax meal (flax seeds powder) for binding. It is better to use Flax meal when not using egg. .
  • Be sure to use pure Gluten Free Oats
Making of the Bread


5 from 6 votes
The cut bread
Flourless Nut and Seed Bread (Vegan and Gluten Free)
Prep Time
15 mins
Cook Time
1 hr 10 mins
 

Flourless Nut and Seed Bread is a healthy high protein, yeast free, dairy free, vegan and gluten free bread loaded with seeds and nuts perfect for breakfast or lunch.

Course: Breakfast, Lunch, Snacks
Cuisine: Scandinavian
Keyword: Almonds, Chia Seeds, Dairy Free, Eggless, Eggless Bakes, Flaxseed, Gluten Free, No Baking Powder, No Baking Soda, No Leavening Agent, No Yeast, Nuts, Oats, Pecans, Poppy Seeds, Seeds, Sesame Seeds, Vegan, Walnuts
Servings: 1 9*5 Loaf
Author: Renu Agrawal-Dongre
Ingredients
  • Chia Seeds – 100 grams (approx ¾ Cup)
  • Poppy Seeds – 100 grams (approx ¾ Cup)
  • Flax Seeds – 30 grams (approx 2 tablespoon)
  • Flax Meal – 70 grams (approx ¼ Cup – See Notes)
  • Sesame Seeds – 100 grams (approx ¾ Cup)
  • Pumpkin Seeds- 100 grams (approx ¾ Cup)
  • Walnuts – 100 grams (approx 1 Cup)
  • Mix of Nuts Pecan + Brazil + Almond (One can just use one type of a mix of all – 100 grams – approx 1 Cup)
  • Oats 130 grams (Approx 1 Cup)
  • Olive Oil 60 ml (Approx ¼ Cup)
  • Luke Warm Water – 1.5 Cups (355 ml)
  • Salt to taste
Instructions
  1. Preheat the oven to 160 Deg C.
  2. Line a 9*5 inch loaf pan with parchment paper.
  3. In the meantime, in a wide bowl add in the chia seeds, flax meal and flax seeds.
  4. Add lukewarm water and give everything a mix.
  5. Let this rest for 5 minutes. The seeds will absorb moisture and become gel-like.
  6. Now add in the remaining ingredients mix everything nicely. Be sure to check the bottom of the bowl, as sometimes dry ingredients remain in the bottom.
  7. Once mixed, pour the batter in the prepared loaf pan.
  8. Flatten the top with the back of a spatula.
  9. Bake in a preheated oven for 1 hour.
  10. After 1 hour increase the temperature to 180 Deg C and bake again for 10 minutes. (Check notes)
  11. Remove and let it cool completely in the loaf pan itself on a wire rack.
  12. Cut the slices when cooled completely.
Recipe Notes
  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Any combination of seeds and nuts can be used or can be left out completely. Lining with Parchment paper is advisable as it is easier to remove the bread.
  • Baking time varies, so do keep an eye after 50 minutes.
  • I did an extra bake for 10 minutes, as I felt the bread was a little not cooked. After 10 more minutes it started leaving the edges and I was sure it was done.
  • Baking time varies with the baking tin.
  • One can use egg too instead of chia seeds and flax seeds. If using eggs, use 5 eggs for the above ingredients and reduce the flax seeds to 50 grams and skip adding chia seeds.
  • I have added a mix of flax seeds and flax meal as I ran out of flax seeds. Also as I was not using egg, I wanted flax meal (flax seeds powder) for binding. It is better to use Flax meal when not using egg.
  • Be sure to use Gluten Free Oats.


Pin it for Later:

Flourless Nut and Seed Bread is a healthy high protein, yeast free, dairy free, vegan and gluten free bread loaded with seeds and nuts perfect for breakfast or lunch. This bread is simple to make, without any Baking Soda or Baking Powder and does not need any proofing time or waiting time. It is a simple one bowl bread, where you simply add all the ingredients and bake.


Sharing this with: 

Foodie Monday Bloghop Logo


Follow me on Facebook, Pinterest, Instagram, Twitter.

Sharing is Caring, Click one of the Social networking buttons below to share this recipe.

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

Disclaimer & Privacy Policy




14 thoughts on “Flourless Nut and Seed Bread (Vegan and Gluten Free)”

Leave a Reply

Your email address will not be published. Required fields are marked *