Seed and Nut Loaf (Gluten & Yeast Free)

This nut and seed loaf is not your typical loaf of bakery bread. It is nibby, moist, chewy and has the occasional crunch of hazelnuts. Packed with seeds like flax, chia and sunflower, it is incredibly rich in Omega fatty-acids, anti-oxidants and minerals like magnesium and selenium. The oats, psyllium, chia and flax seeds hold this beautifully-speckled loaf together in the absence of flour and provides your body with both soluble and insoluble fibre which has been shown to help alleviate symptoms of diarrhoea, constipation, and help with digestion and weight loss, as well as, reducing cholesterol levels. This loaf is vegan and gluten free. Try it toasted and topped with your favourite sweet or savoury spread.



135 g sunflower seeds

90 g flax seeds

65 g skinned hazelnuts or almonds

145 g Beleaf rolled oats

2 tbsp chia seeds

4 tbsp CED psyllium husk

1/2 tsp salt

1 tbsp CED honey

3 tbsp olive oil

350 ml filtered water



1. In a mixing bowl, combine the seeds, nuts, oats and psyllium husk.

2. In a separate bowl, combine the remaining ingredients and stir until salt and honey has dissolved together.

3. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until liquid has almost completely been absorbed.

4. Pour into a loaf pan and set aside for 12 – 24 hours.

5. Preheat oven at 180°C.

6. Place the loaf on the middle rack in the oven and bake for 20 minutes.

7. Unmould carefully and return to oven to bake for a further 40 – 50 minutes.

8. Allow to cool completely before slicing.

9. Enjoy with your favourite sweet or savoury toppings.


Recipe by Li Goh.

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Advancing food science, culinary & agrotechnology | MY • SG

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