Nut and Seed Loaf

Nut and Seed Loaf

Ingredients:nut and seed loaf

  • 1 ½ cups rolled oats
  • 1 cup sunflower seeds
  • ½ cup linseeds
  • 1 cup nuts (hazelnuts, brazils, walnuts or almonds)
  • 2 tblsp. chia seeds
  • 4 tblsp. psyllium seeds or milled chia seeds
  • 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
  • 1 tblsp. Blackstrap molasses
  • 3 tblsp. coconut butter
  • 1 ½ cups water


  1. In a large mixing bowl combine all the dry ingredients.
    OPTIONAL: For a finer textured bread grind the oats, nuts and seeds in a food processor. If adding spices such as cinnamon or ginger add these now.
    If adding dried fruit such as raisons, prunes or apricots, mix in with the dry ingredients to distribute them evenly.
  2. Combine chia seeds and water, stir and set aside, this acts as an egg substitute to bind the ingredients together.
  3. Melt the coconut butter in a glass jug, add the molasses and then whisk in the water. When blended add to the dry ingredients along with chia seed and water combination and mix until you have a thick, heavy dough. If your mixture is too wet add oats or milled linseed, or if too dry add more water.
  4. Line a baking tray with greaseproof paper and transfer your dough to the tray.
  5. Shape your loaf. Cover and leave to sit at room temperature for a couple of hours or so. The dough is ready when you can pull the sides away from the tray and it still retains it’s shape.
  6. Preheat oven to 350°F / 180°C.
  7. Place the loaf on the middle rack of the oven and bake for 50-60 minutes. Your loaf is ready once it sounds hollow when tapped.
  8. Allow to completely cool off before slicing or it will fall apart on you.

nut and seed loaf

Store in an airtight container for up to five days, or longer in a refrigerator. You can do many variations on this loaf, adding fruit, spices and any variety of nuts and seeds. Gluten-free, dairy-free, egg free.

Share this on: Facebook Twitter