There are some breads out there that look so healthy that they are not easily approachable on a sleepy Sunday morning, or on any other day of the week. They can look more like work than pleasure, if you know what I mean. This Toasty Nut and Seed Bread used to fall into that category for me, but I assure you, it’s best not to judge this bread by it’s cover!

Underneath a humble, crusty exterior, lies a roasty, crunchy, sometimes-a-little-tangy-with-sour-cherries interior that serves as the perfect base for any number of delicious toppings. Slice it thin, toast it, and top it with slices of avocado and flaky sea salt, or thinly sliced apples and a bright cheddar cheese, or a dollop of hummus. It can be the nutty canvas on which you paint your culinary creativity, one that happens to be high in protein, high in fiber AND supremely delicious.

I love it for those days when you are rolling out of the house with nothing but a cup of coffee. Instead of getting hangry, grab a few slices of this bread, and you will be heartily and happily sustained for whatever follows. It’s a snap to mix up and bake. Adapted from My New Roots’ Life Changing Loaf of Bread, this recipe only requires two bowls and a little stirring to put together. It also allows you to mix and match the ingredients you have on hand. No pumpkin seeds? Just double the sunflower seeds. The same goes for the nuts–use any combination of nuts that you like best. The only constant should be the psyllium seed husks and the chia seeds–those are the ingredients that hold this bread together. So break out your mixing bowls, create away and enjoy!  


Prep time: 10 min, plus ½ hour to let loaves solidify

Cook time: 1 hour

Serving size: 1 loaf. Adapted from My New RootsLife Changing Loaf of Bread


Dry ingredients:

  • 1½ cups / 145 g Rolled Oats
  • ½ cup / 70 g  Pumpkin Seeds
  • ½ cup / 70 g  Sunflower Seeds
  • ½ cup / 55 g  Hazelnuts
  • ½ cup / 35 g  Almonds or Walnuts
  • ½ cup / 90 g Flax seed
  • ¼ cup / 20 g Psyllium Seed Husks
  • 2 tbsp Chia Seeds
  • 1½ tsp salt
  • ¼ cup dried tart cherries
  • ¼ cup raisins

Wet ingredients:

  • 1½ cups / 350 ml water
  • ¼ cup / 60 ml Melted Coconut Oil
  • 2 tbsp Maple Syrup or Honey


  • Combine all dry ingredients in a large bowl and stir to mix.
  • In a small bowl, combine maple syrup, melted coconut oil, water and stir to mix.
  • Pour wet ingredients over the dry ingredients, mixing well until water is completely incorporated. (You can add 1 -2 tbsp of water if dough is a little hard to stir.)
  • Line a loaf pan with parchment paper so that paper extends over the top. Pour the mixture into the lined pan, press the dough into the pan until smooth, and let sit out on counter for at least 1/2 hour or overnight.
  • Preheat oven to 375 oF or 300 oF for a convection oven
  • This is an unusual step: bake the bread directly on a cooling rack so that the whole exterior of the loaf gets toasted. Before baking, remove bread from loaf pan and place it onto a cooling rack. Place the cooling rack into the oven and bake for 50-60 minutes. The bread is done when you tap it and it sounds hollow, it’s a beautiful golden brown and it smells delicious.
  • Let bread cool completely before slicing…if you can.

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