Your whole food, plant-based life.

Super Easy Gluten Free Seed Bread

A couple of years ago, a recipe took the internet by storm. It was a seed bread posted by Sara Britton of “My New Roots“. She called it “The Life-Changing Loaf of Bread”.  It was stunning in it’s simplicity, delicious, and beautiful. Her recipe was inspired by a danish friend’s recipe that “changed her life”. Made from seeds, nuts, and oats, it was hearty and flavorful and required no yeast. I have made her recipe at least 20 times. It is perfect as it is.

 

Easy Walnut Raisin Seed Bread! Vegan and Gluten Free

 

When I made the White Bean Broccoli Soup, I wanted to whip up a seed bread to go with it. One that complimented the flavor of the soup. My body is not a fan of bread. Even sprouted, whole grain bread. But I have no problems with seed breads. Sara’s recipe is a super easy recipe to work off of to create different breads.

Broccoli loves walnuts and raisins so I decided to make a Walnut Raisin Seed Bread. Walnuts are a wonderfully healthy nut that we should be eating more of. I also substituted hemp seeds for part of the sunflower seeds to up the nutritional value even more. I even cut out the oil with great success. My method is a little different from Sara’s. I would encourage you to try her method, too.

 

Easy Walnut Raisin Seed Bread! Vegan and Gluten Free

 

This bread is amazing. It is loaded with fiber, high in protein, loaded with nutrients, super easy to make and delicious.

It is naturally gluten free but some oats can be processed in facilities that process wheat. If this is a concern, just use gluten free oats. You can find them here: Gluten Free Oats.

One last note, toast this! It will take you to bread heaven.

 

Walnuts, the Amazing Nut

Walnuts are one of the healthiest nuts you can eat. They contain all kinds of wonderful nutrients and phytonutrients to help keep you healthy. There are studies that show not eating walnuts can double your risk of dying from a heart attack*! It is recommended that you keep your consumption under 1.5 ounces or 3 tablespoons a day.

  • They contain anti-inflammatory phytonutrients.
  • They have a unique form of vitamin e called gamma-tocopherol which provides heart protection.
  • They are great for your heart as they improve arterial function.
  • They have cancer fighting properties.
  • They support bone health.
  • They contain omega 3 fatty acids.

Source: *Walnuts and Arterial Function, Walnut Health Benefits

 

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68 Comments

  1. Anne wrote on June 2, 2016

    Can you suggest a substitute for the walnuts. I am allergic to nuts. Thanks.

    Reply
    • Susan wrote on June 2, 2016

      You could try more seeds. Cheers!

      Reply
  2. Mairi wrote on April 6, 2016

    Hi, just wondering if there is a substitute for the oats as my son is grain sensitive? Thanks

    Reply
  3. D wrote on March 13, 2016

    Hi, I dont have access to psyllium husks… I dont have a wheat allergy and just wanted to try to make this bread since it looks yummy. Can I use baking soda? Does that do the same thing? Any other substitutes?

    Reply
    • Susan wrote on March 14, 2016

      Hi, D, I would substitute the psyllium with ground flax seed. Cheers!

      Reply
  4. Sandii wrote on March 8, 2016

    This recipe is fantastic…talk about a one bowl wonder!! I’ve made it several times mixing up the ingredients a bit. I’ve sub’ the raisins for chopped prunes and added pumpkin seeds. I have a loaf in the oven now and it has dried blueberries and unsweetened coconut mixed in, again sub’d for the raisins. Not that I don’t like raisins, but there are so many options for dried fruit! I’ve even sprinkled a little bit of coconut sugar on top just before baking to add just a touch of sweetness. Thank you for such a wonderful bread recipe. Forgot to mention it’s super yummy toasted with non dairy cream cheese schmeared over the top along with a cup of coffee!

    Reply
  5. Kathleen D'Angelo wrote on March 1, 2016

    Hi,
    I just prepped the ingredients and was wondering if you have ever used a dehydrator for this bread recipe?

    Thanks!
    kat

    Reply
    • Susan wrote on March 2, 2016

      I have not but others have. So I say go for it. Cheers!

      Reply
  6. Dr Judith Edwards wrote on January 28, 2016

    I’m munching a piece of this awesome bread as I write this! Susan we would love you to post your details on http://www.cansurviving.com when you have a moment– cansurvivors need you! Next time I make this (soon) I will substitute pomegranate seeds for the raisins, as the Ph Diet recommends them as being alkaline and not too sweet- ALSO I know I could slice and freeze, but how long will the bread last just covered and in the fridge? Thanks for your reply and keep on devising such great recipes…

    Reply
    • Pamela wrote on January 30, 2016

      Please tell me the best way to store the bread in order to keep it fresh and from drying out. Thank you!

      Reply
      • Susan wrote on January 30, 2016

        Hi, Pam, I keep it in a zip-lock bag in the refrigerator. Or slice and freeze it. Cheers!

        Reply
  7. Annie wrote on January 26, 2016

    Mmmmm. Made this 2 days ago. It hasn’t changed my life yet, but it still could… It’s delicious and I feel so good about eating all the nutrients in it! I eat it, toasted, in the morning with some cuties (small oranges). A perfect breakfast, in my opinion. It was super easy to make, and I’m planning to make it weekly. Thank you so much for this recipe!

    Reply
  8. Sheila wrote on January 25, 2016

    Hi Susan,
    I am in the process of taking the ecornell nutrition class. I have two more modules to go. It is because of your reference I learned about the course. I was wondering if there are any other on line courses you might recommend?

    I just made a large batch of white beans and I plan to make your broccoli and bean soup and as soon as I get all of the ingredients for your seed bread I will prepare that also.

    Thank you for all of your amazing recipes and for responding to us.

    Reply
    • Susan wrote on January 25, 2016

      Hi, Sheila, I am so glad you are taking the course. It was really life-changing for both me and my husband. He became vegan while I was taking the class. My other suggestion is the Rouxbe Plant-Based Professional cooking course. It is excellent and really teaches an amazing amount of technique. You can find a link for it at the bottom of this page on the right. Just click the photo and it will take you there. Cheers!

      Reply
  9. Peter wrote on January 25, 2016

    I am lucky enough to be taste tester for many of these recipes. I have to say that the combination of the seed bread with the white bean broccoli soup is fabulous!

    Reply
    • Susan wrote on January 25, 2016

      Thanks, Honey!

      Reply

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