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Seed and Nut Bread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This wholesome seed and nut bread is a fantastic vegan alternative to traditional loaves, offering a dense, satisfying texture and a deep, nutty flavour. Naturally gluten-free, the recipe relies on a clever combination of chia seeds and psyllium husks to bind the ingredients, creating a sturdy slice that is perfect for breakfast or a savoury midday snack.

Packed with protein from the cooked quinoa and healthy fats from the flaxseeds and almonds, this bread is as nutritious as it is delicious. It is particularly wonderful when toasted and topped with freshly smashed avocado or your favourite nut butter. For those looking for a heart-healthy, homemade loaf that keeps well throughout the week, this simple bake is an essential addition to any plant-based repertoire.

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Ingredients for Seed and Nut Bread

  • 35g (50g or 50g ) chia seeds

  • 35g (20g or 20g ) psyllium husks

  • 475ml (320g or 325g ) cooked quinoa

  • 350ml (375ml or 375ml ) water

  • 240ml (160g or 160g ) sunflower seeds

  • 70g (80g or 80g ) flaxseeds

  • 110g (120g or 120g ) roughly chopped almonds

  • 60ml (60ml or 60ml ) extra virgin olive oil

  • 2 tablespoons maple syrup

  • 1/2 teaspoons sea salt flakes

How to make Seed and Nut Bread

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Preheat oven to 160°C (163°C). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.

Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.

Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.

Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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