Seed & Nut Bread

by Vanessa Jaich

This easy homemade ‘grain-free’ bread recipe is delicious and super nutritious. It is incredibly versatile, and once you get in the swing of making this bread, you may try a range of different options: use a combination of various nuts, seeds, or us sweet potato or buckwheat flour instead of ground almonds. For a vegan option omit the eggs and replace with a flax egg (see note at bottom). Enjoy!

Seed & Nut Bread

Serves: 1 loaf
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 eggs (for flax eggs see below)
  • 60ml coconut milk
  • 1 tbsp maple syrup
  • 1 tsp Apple Cider Vinegar
  • 200g roughly ground mixed nuts (combination of sunflower seeds, pistachio, cashew or hazelnuts)
  • 100g ground almonds (or try sweet potato, buckwheat flour or other gluten-free flours)
  • 60g arrowroot flour
  • 2 tbsp coconut oil
  • 50g coconut flour
  • 1 tbsp chia seeds
  • 1 tsp bicarb soda
  • Pinch of salt
  • 20g black sesame seeds


1. Preheat the over to 170°/325°f and line a loaf tin 18cm x 9cm (7” x 3.5”) with baking parchment
2. Whisk the eggs with the coconut milk, maple syrup, apple cider vinegar and set aside
3. Combine ground nuts and ground nuts with the arrowroot flour, coconut oil, coconut flour, chia seeds, bicarb of soda and sea salt
4. Add the liquid ingredients to the dry ingredients and stir until everything is well combined
5. Pour the mixture into a lined tin and smooth out with a spatula
6. Top with black sesame seeds and press them gently into the dough
7. Bake for 20 minutes then turn the oven down to 150°/300°f for a further 10-15 minutes
8. Insert a skewer to the centre and it should come out clean.
9. This loaf will keep for a week in the fridge and freezes well

To Make a 1 Flax egg
Whisk together the 1 tbsp ground flax seeds and 3 tbsp water until well combined, then place in the fridge to set for 15 minutes.

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