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.
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.
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
Super Easy Gluten Free Seed Bread
MAKES ONE MEDIUM LOAF
- 1/2 cup hemp seeds
- 1/2 cup sunflower seeds
- 1/4 cup ground flax
- 1/4 cup psyllium husks
- 2 tablespoons chia seeds
- 1 1/2 cups rolled oats
- 1/2 cup toasted walnuts, coarsely chopped
- 1/2 cup raisins
- 1 3/4 cups water
- pinch himalayan salt
- Place all dry ingredients in medium bowl. Stir to combine.
- Add water, stir well until all water is incorporated.
- Leave covered on counter for at least 1 hour. You can leave this over-night, also.
- Pre-heat oven to 350.
- Transfer to parchment-lined glass loaf pan or a silicone loaf pan.
- Bake for 45 minutes. Let sit for 15 minutes before removing from pan.
- Slice, toast and enjoy!
Raine wrote on January 25, 2016
I made this, it is amazing! I can’t stop eating it! I froze half thinking I wouldn’t be able to eat all of it! I ordered the hemp seed and won’t get it until March, but substituted with sesame seeds. I just topped it with a 1/2 a banana squashed and mixed with maple syrup! Delicioso! Sorry, I have a sweet tooth sometimes:(
Susan wrote on January 25, 2016
Lol, Raine, Don’t apologize for your sweet tooth. I have one too. The loaf never gets frozen at our house, either! Cheers!
Sharyl wrote on January 25, 2016
I have not eaten gluten containing foods in over 2 years and feel better for it. But finding a decent bread is nearly impossible. I tried this recipe yesterday and had it for breakfast today – it is fabulous! No butter needed, no toppings. Just pure healthy deliciousness. Thanks for sharing a wonderful recipe. I will keep the ingredients on hand from now on. (P.S. I found the psyllium husk powder at Natural Grocers. It seems to be an important binder.)
Susan wrote on January 25, 2016
I so agree, Sharyl! That is why I love this bread, too. It’s a great idea to keep the ingredients on hand. Cheers!
Judith Harrington wrote on January 24, 2016
I have gone clean and sober from sugar and on day 20 I made this yummy bread. I used all the ingredients plus a couple of Tablespoons of Tiger Nut flour…..
Thank you so much for this possible to eat bread…..First bite was delish……
Susan wrote on January 25, 2016
I am so glad you liked it, Judith! Cheers!
Kristen wrote on January 23, 2016
Hi, I was hoping to make this today, but I’m in the midst of snowmageddon and am stuck in my house. I have everything but the psyllium husks. Can I substitute or omit them? Thanks!
Susan wrote on January 23, 2016
Hi, Kristen, The psyllium is pretty important in this recipe. You could try substituting it with more ground flax but I can’t guarantee the results. Cheers!
orly wrote on January 23, 2016
wonderful recipe! thank you so much!
Susan wrote on January 23, 2016
Hi, Orly, You are welcome! Cheers!
Disappointed wrote on January 22, 2016
Your website used to be the best raw website out there. Disappointed to see the switch to cooked food. Your choice, needless to say, but perhaps it should not be called raw since… it isn’t.
Susan wrote on January 22, 2016
Hi, Disappointed, It’s interesting, we have always had some cooked food on the site. But I can see if you are used to the raw recipes, that our adding a cooked food category could be confusing. I would like to note…we have not “switched” to cooked food. We have added cooked food to our repertoire. In fact, the last two recipes before this one were both raw. We have had our name for 7 years, it is our business, it is trademarked and we would lose all our rankings if we changed the name. There are still raw recipes coming all the time. Cheers!
Vege-tater wrote on February 6, 2016
Don’t feel bad for wanting to do the best thing for yourselves! We all need to eat some raw foods, but before the advent of grocery stores we had to eat what was local and available, and some of us still do. Unless you live in the tropics, food is seasonal and many of us aren’t privileged enough to afford the inflated and unnecessary costs of produce shipped from around the globe!
Our species has extra copies of amylase to digest the seasonal storage organs of plants, (seeds and tubers) and they are just far more nutritious and tasty cooked! Cooking food actually frees up a lot of nutrients and besides, it’s what separates us from the primates. Our discovery and ability to cook and utilize those starches especially, is probably what allowed us to move away from the equator and colonize the globe, and is likely what advanced brain growth, not meat eating as so many believe! So keep up the good work Susan, you are doing us a great service by sharing your talents! Thank you!
Susan wrote on February 8, 2016
Thanks, Vege-tater! It is always a little difficult when change is introduced. I appreciate the kind words. Cheers!
Vanessa Cassani wrote on January 22, 2016
I have everything to make this recipe! I’m gonna give it a whirl 🙂
Susan wrote on January 23, 2016
Hi, Vanessa! Have fun with the recipe! 🙂
Theresa wrote on January 22, 2016
I’ve got it sitting on my counter and will bake for supper. Can’t wait to see how it tastes! Thanks!!
Susan wrote on January 22, 2016
That is exciting! I hope you love it! Cheers!
suzie blair wrote on January 22, 2016
Susan, Thank-you so much for sharing this recipe. You are a wonder in the kitchen. Thank-you for sharing with all of us. Susie. P.S. With all the snow we will be getting the next two days, I am thinking this recipe will be the star. Susie
Susan wrote on January 22, 2016
Thank you, Suzie! I love hearing that. And you are welcome. I hope that the soup and bread will help with the storm! Cheers!