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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.
4.75 from 8 votes
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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
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 1 9*5 Loaf
Author: Renu Agrawal-Dongre


  • Oven


  • 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


  • 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.


  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu