Nutty Seed Loaf

Nutty Seed Loaf

Don’t you hate it when you see an awesome recipe but then realise you don’t have the exact ingredients. There’s no altering the recipe and you just give up on the very thing you were so excited to start making.

Enter the whole-grain, gluten-free, no-knead, no-mess, life-changing loaf of bread. This bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and create a unique loaf every time you bake it. For example, we swapped out the ½ cup of linseed in the original recipe for ½ cup of our dehulled hemp hearts and as you can see from the photo, it's come out beautifully, and tastes soooo good!


  • 1 cup cup sunflower seeds
  • ½ cup hemp hearts
  • ½ cup whole almonds
  • 1 ½ cups rolled oats (or gluten-free oats)
  • 2 tbsp chia seeds
  • 4 tbsp psyllium seed husks (3 tablespoons if using psyllium husk powder)
  • 1 tsp salt
  • 1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 tbsp melted coconut oil or ghee
  • 1 ½ cups (350 mls) water


  1. Combine all dry ingredients in a bowl and stir well.
  2. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix until everything is completely soaked, and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
  3. Tip mixture into a flexible, silicon loaf pan or a standard loaf pan lined with parchment. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
  4. Preheat oven to 350° F / 175° C.
  5. Place loaf pan in the oven on the middle rack and bake for 20 minutes.
  6. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  7. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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