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Nut and Seed Bread

  • Author: adapted very slightly from Dishing up the Dirt and My New Roots


  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup flax seeds
  • 1/2 cup almonds (roughly chopped)
  • 2 Tablespoons chia seeds
  • 4 Tablespoons psyllium husk seeds (or 3 Tablespoons psyllium husk seed powder)
  • 1 1/2 cups rolled oats
  • 1 cup dried cherries, roughly chopped
  • 1 teaspoon salt
  • 1 Tablespoon pure maple syrup
  • 3 Tablespoons olive oil
  • 1 1/2 cups water + additional to thin batter if necessary


  1. Combine all the dry ingredients in a large bowl and mix until evenly distribute. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. My dough was quite wet, but if dough is too thick/dry add 1-2 teaspoons of water until the dough is manageable). Continue to stir/mix until everything is evenly distributed.
  2. Oil a loaf plan – 8’’ x 4’’ loaf pan is best, but 9’’ x 5’’ will work – and add the batter to the pan. Press it down firmly and smooth the top with the back of a spoon. Let dough sit in the loaf pan on the counter for at least two hours before baking, or place in the fridge overnight.
  3. When ready to bake, preheat the oven to 350F.
  4. Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Remove the bread from the oven, then remove the bread from the loaf pan (it should come out easily when you tip it upside down and pat down on the bottom of the pan with a spoon). Place the loaf back in the oven, upside down, directly on the middle rack (this will insure even baking) and continue to bake for an additional 30-40 minutes (possibly longer depending on your oven). Bread is done when it sounds hollow when tapped.
  5. Let the bread cool completely before slicing (very important!)
  6. Store in an airtight container for up to 5 days or pre-slice it and freeze (makes for really easy toast!)


  1. Do NOT skip the psyllium husk seeds they are critical – they act as the binder in the recipe
  2. The original recipe calls for unsalted nuts and seeds – I used salted, and skipped the salt – and thought the bread could use a little more salt. I’d use your own discretion around how much salt you like, and adjust accordingly
  3. The dried fruit is optional – I thought it could use more than the 1/2 cup the original recipe called for (I thought it added more depth and texture), and other tasters said they would have preferred the bread without any fruit (that the fruit was a distraction).