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The cut bread

Flourless Nut and Seed Bread (Vegan and Gluten Free)

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.
4.78 from 9 votes
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Course: Breakfast, Lunch, Snacks
Cuisine: Scandinavian
Keyword: Dairy Free, EggLess, Eggless Bakes, Gluten Free, No Baking Powder, No Baking Soda, No Leavening Agent, No Yeast, Nuts / Dried Fruit, Oats, Seeds, Vegan
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 1 9*5 Loaf
Author: Renu Agrawal-Dongre

Equipment

  • Oven

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

  • Preheat the oven to 160 Deg C.
  • Line a 9*5 inch loaf pan with parchment paper.
  • In the meantime, in a wide bowl add in the chia seeds, flax meal and flax seeds.
  • Add lukewarm water and give everything a mix.
  • Let this rest for 5 minutes. The seeds will absorb moisture and become gel-like.
  • 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.
  • Once mixed, pour the batter in the prepared loaf pan.
  • Flatten the top with the back of a spatula.
  • Bake in a preheated oven for 1 hour.
  • After 1 hour increase the temperature to 180 Deg C and bake again for 10 minutes. (Check notes)
  • Remove and let it cool completely in the loaf pan itself on a wire rack.
  • 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 Gluten Free Oats.
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.