Vegan + Gluten Free Seed and Nut Bread!

Today I'm finally sharing the recipe for this dense, thick, and super nutritious seed and nut bread! This recipe is 100% inspired by Josey Baker's Adventure Bread - I just offer a few substitutions here and there.

Vegan and gluten free bread can be very hard to find in grocery stores, and when you do find it, it's insanely expensive and usually pretty crappy. A lot of them fall apart and taste like cardboard, quite frankly. Other than the Sprouted For Life breads that I buy on occasion, I've been making this delish seed and nut bread for a couple of months now and love it. It's super filling and thick so one loaf lasts awhile for me (sometimes...).

Feel free to get creative and add more or less of one ingredient. The recipe is pretty forgiving so if I don't have a particular nut or seed on hand, I just swap it out for another one or add double the amount of one I'm already using. It's also pretty painless to make and takes hardly any time to prepare - my kinda recipe. Have fun with it!

INGREDIENTS

  • 1/2 C sunflower seeds
  • 3/4 C walnuts
  • 1/2 C pumpkin seeds
  • 1/2 C almonds
  • 2 1/2 C gluten free oats
  • 3/4 C ground flax
  • 1/2 C ground psyllium husks
  • 3 tablespoons chia seeds
  • 2 teaspoons Himalayan pink salt
  • 2 tablespoons maple syrup
  • 1/4 C avocado oil (can sub with olive oil or coconut oil)
  • 2 1/2 C filtered water

HOW TO MAKE

  1. Preheat the oven to 350 degrees. Chop the larger nuts into smaller pieces and place on a baking sheet with the sunflower seeds and pumpkin seeds. Toast for 15 minutes or until golden brown - keep an eye on them because they'll burn quick!
  2. When the nuts and seeds are finished toasting, combine all of the ingredients into a large mixing bowl. Stir well to make sure everything is incorporated. The mixture should be mushy.
  3. Prepare a loaf pan by coating the bottom and sides with oil, then dump the bread mixture into the pan. Press it down slightly so all the ingredients are tightly packed together. Cover and let sit in the fridge anywhere from 10-24 hours.
  4. To bake, preheat the oven to 350 degrees and allow the bread mixture to come back to room temperature before baking it for 60-70 minutes.
  5. Put your patience pants on and let the bread cool for 2 hours before cutting into it - it's hard but worth it!

Top a toasty slice with anything you'd like - make it sweet or savory! Enjoy!

Half a slice topped with smashed avo + everything but the bagel seasoning and half topped with Coconut Cult probiotic yogurt and fresh blueberries - so gooooood.

Half a slice topped with smashed avo + everything but the bagel seasoning and half topped with Coconut Cult probiotic yogurt and fresh blueberries - so gooooood.

With love and light xx