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Nut and Seed Bread

There is a saying "Fire in the gut, fire in the brain" because what we eat impacts our mood and energy levels. When our gut is out of whack, so is the rest of our body. One of the best ways to create mental and physical wellness this fall is to eat nourishing foods. This Nut and Seed Bread is delicious and packed with protein, fiber, and nutrients. Just heat it up and top with your favorite jam or use it in avocado toast for a quick and healthy breakfast.

*Recipe adapted from Josey Baker Bread book


1 cup toasted sunflower seeds

1 cup chopped nuts (I use a combo of sliced almonds, pecans, and walnuts)

1/3 cup buckwheat groats

1/3 cup bulgar

2 1/4 cups rolled oats (I use sprouted oats when possible)

3/4 cup flax seed

1/3 cup chia seed

2 teaspoons sea salt

2 tablespoons maple syrup or honey

1/4 cup oil (I use a combo of coconut, olive and/or avocado oil depending on my mood)

2 3/4 cups water


  1. Mix all dry ingredients together in a large bowl.

  2. Add sweetener, oil, and water to the dry mixture. Combine thoroughly. You may need to use your hands to mix everything together as the mixture can get sticky.

  3. Line a loaf pan with parchment paper and spoon dough mixture into pan. Use fingers to smooth out the top of the loaf.

  4. Cover and let dough sit for 2 to 24 hours so that dry ingredients can soak up the liquid.

  5. When you are ready to bake the bread, pre-heat oven to 400 degrees. Uncover the loaf pan and cook for approximately 1.5 hours or until the top is golden brown. I usually check on the bread after 1 hour and 20 minutes.

  6. Remove the pan from the oven and let cool. Once the bread is cool, take off the parchment paper and store the bread in an airtight container in the refrigerator for up to 2 weeks.

  7. To serve, slice and heat in toaster oven.

*This bread also freezes well. I sometimes make a double batch and keep one in the freezer

PS If you liked this recipe, check out my Clean Eating Guide!

Mmmm... breakfast!

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