Gluten Free Super Seed and Nut Bread

This gluten free super seed and nut bread recipe makes the crispiest, crunchiest toast ever! It's also yeast free and sugar free, making it a great choice if you’re following the Candida Diet. This bread is so easy to make, and perfect if you’re looking for a healthy alternative to bread for your meals.

You can find variations of nut and seed loaves all over the internet, but the first recipe I found and tried was one called The Life Changing Bread by My New Roots. Afterall, with a name like that, how could I resist?

I loved it so much that I now use this "bread" recipe almost every week! This is one of the first bread recipes I started using when I started the candida diet, and it has still stuck with me years later as a firm favourite.

I have since made a few adaptations including making the recipe sugar free so that it was suitable for the Candida Diet, but here is a link to the original recipe: The Life Changing Loaf of Bread Original Recipe by My New Roots

? Why You’ll Love This Recipe

The recipe is ridiculously straight forward and almost impossible to mess up. You just throw all the ingredients together – no kneading required - and bake. The cooking time is quite long at around 50 minutes but if you just pop it in the oven while you're cooking something else, it's no bother.

And as well as being easy to make, it is also so healthy as it contains no yeast, sugar, or preservatives. Not only that, it’s a good source of protein and absolutely packed with gut-loving fibre.

My favourite way to use this bread is by slicing it up once cooled down (I have to have a little taste to make sure it's OK too) and putting it straight into a freezer bag and into the freezer.

I love to eat this bread toasted for my breakfast or as a snack with almond butter. The slices need around two to three pops in a toaster because they're so dense, but it's worth it as they go so beautifully crunchy when re-heated.

? What Does it Taste Like?

Don’t expect a fluffy white loaf here, this bread if far more robust. Dark, dense, and flavourful, it’s more like European loaves such as Rye, however, the flavour is not as strong.

Expect a flavour like the crust of a farmhouse granary. Which reminds me, this bread will make your home smell incredible as it is cooking!

I wouldn't recommend this bread for conventional sandwiches, as it can be quite soft unless it's toasted. The centre is crumbly and delicate, and the crust will deliver an almighty crunch.

? Ingredients

This loaf calls for an array of wholesome nuts, seeds and oats that are bound together using psyllium husk. Here are some extra pointers:

Seeds

You can use any seeds that you like. I would recommend a mixture of different sized seeds for texture.

Flaxseed

I have tried both ground flax and whole flax seeds in the same weight, but find I prefer the result with the ground flax.

Nuts

I prefer almonds as it gives the bread a more neutral flavour, however, feel free to substitute for your favourite nuts such as hazelnuts, walnuts or pecans. The beauty of this recipe is that there is no need to chop or crush your nuts in advance. In fact, keeping them whole only adds to the crunch.

Rolled Oats

My favourite are jumbo organic gluten free oats.

Psyllium Husk

This is probably the most important component as it holds the rest of the ingredients together. I prefer to use psyllium husk powder to make the fibre more available, however, if you use whole husks, be sure to increase the quantity from 3tbsp to 4tsbp because the whole seeds are not able to absorb as much water.

Did you make this recipe?
Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!

Not sure how to use up your pack of psyllium husk? Why not try one of the following recipes which also calls for psyllium husk powder:

• Low Carb Soft Burger Bun Recipe (Gluten Free and Keto)

Gluten Free Super Seed and Nut Bread

This nut and seed bread recipe is healthy, gluten free, and high in fibre. It’s also yeast free and sugar free, making it a great choice if you’re following the Candida Diet.

5 from 2 votes

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Prep Time 2 hours hrs 15 minutes mins

Cook Time 1 hour hr

Total Time 3 hours hrs 15 minutes mins

Course Breakfast, Lunch, Side Dish, Snack

Servings 10

Ingredients

  

1x2x3x

• 70 g sunflower seeds
• 70 g pumpkin seeds
• 90 g ground flax seeds
• 65 g whole raw almonds
• 150 g rolled oats
• 20 g chia seeds
• 15 g psyllium husk powder
• ½ teaspoon pink salt
• 1 tablespoon melted coconut oil
• 350 ml room temperature water

Instructions

 

• Combine all of the dry ingredients in a bowl.
• Melt the coconut oil and add to the water. Add the oil and water to the dry ingredients.
• The mixture will be quite thick, so I like to repeatedly "smear" the mixture onto the side of the bowl to combine thoroughly.
• Add the mixture to a loaf tin lined with baking parchment, ensuring that the mixture is pressed into the corners of the tin and the top is pressed flat. With the parchment, there is no need to oil the tin.
• Allow to sit at room temperature for 2 hours, so that the water has a chance to be fully absorbed by the dry ingredients.
• Pre-heat the oven to 180°C/356°F.
• Place the tin into the oven and bake for the first 30 minutes. Remove the loaf from the tin (don't worry, it will have solidified enough by this point!) and replace the loaf in the oven and bake for a further 20-30 minutes.
• Your loaf is cooked when it sounds hollow once tapped.
• If you can, avoid slicing the bread until it has cooled completely, as it will be more likely to crumble apart. Having said that, there is nothing more delicious than a still warm, oven fresh, crunchy slice of crust from the end of the loaf!
• Store the loaf in the fridge for 3-5 days or preferably slice and freeze the same day. If freezing, be sure to add baking parchment between the slices or freeze the slices flat so that they do not stick together.
• Pop your frozen slices straight in the toaster a couple of times to defrost and get them nice and crunchy again.
• Serve with you favourite toppings such as almond butter, smashed avocado or poached egg.

Notes

Top tip: If you leave enough baking parchment to stick out the top of the tin, this will make it much easier to lift the loaf out during cooking.

Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!

Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.

Keyword Almonds, Bread, Oats, Psyllium Husk, Pumpkin Seeds, Sunflower Seeds

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