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Nut Bread.HEIC

Nutty Seedy Bread

A Hearty Slice of Nourishment 

This wholesome, nutrient-dense bread is packed with seeds, nuts, and natural goodness—no flour, no fuss, just pure nourishment in every bite. Rich in fibre, healthy fats, and plant-based protein, it supports digestion, balances energy levels, and provides a steady release of fuel to keep you feeling grounded. The mix of omega-3s, magnesium, and B vitamins helps nourish the nervous system, promoting a calm, uplifted mood. With its satisfying crunch and earthy, nutty flavour, this bread is more than just a staple—it’s a simple way to nourish both body and mind, one mindful slice at a time.

This recipe was originally created by Sarah Britton.  I adapt it to what I have on hand.  Never leave out the binding agents though.  Read on.....

Oats, sunflower seeds, chia seeds, nuts,

Ingredients

  • 1 1/2 cups Oats

  • 1 cup Sunflower seeds

  • 1/2 cup Flax seeds

  • 1/2 cup nuts - your choice

  • 2 T Chia seeds

  • 4 T Psyllium husk

  • 1 t Salt

  • 1 T Maple Syrup

  • 3 T Coconut oil/Ghee

  • 1 1/2 C Water

Ceramic bowl filled with oats, seeds, nu

Method

  • Line a loaf tin with baking paper.

  • Mix together all dry ingredients in a large bowl.

  • Add melted oil, syrup and water.

  • Quickly & thoroughly mix all together. The binding agents quickly thicken.

  • Pour/scoop into your lined baking tin and press down firmly to form your loaf.

  • Leave to sit while oven warms.

  • Heat oven to 180 degrees.

  • Bake loaf in tin for 25 mins. Using baking paper to assist, remove from tin and bake for another 25 mins.

  • Transfer to a wire rack to cool completely - important for slicing! 

Tips & Tricks in the kitchen magic wand

Tips & Tricks

  • I combine a various of rolled flakes.

  • Batch cook 2 or more.  Cut into 3rds and keep in the freezer til you need them.

  • Chill bread in fridge before slicing - this will make it easier.  Slice it all, wrap well and store in an airtight container in the freezer to keep ultra fresh and remove, and toast as needed.

  • Use a chef's knife to slice, not a bread knife as this will tear and crumble the bread.

  • Keep your bread in the fridge.  Nuts & seeds go rancid at room temp.

  • Press firmly down into the loaf tin for a firm easy to cut bread.  Otherwise you will have a crumbly mess.

  • If for some reason yours is crumbly, worry not, waste not!  Simply toast the crumbs on a baking trays and sprinkle over salads, soups etc

  • You can leave the unbaked bread in the tin overnight and bake in the morning if this suits your timings better.

  • Use whatever nuts you have on hand, or your preferred nuts.  I love walnuts, pecans, hazelnuts and macadamia.

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