Super Seedy Grain-Free Bread (Vegan Gluten-Free)

This is the ultimate vegan and gluten-free Super Seedy Grain-Free Bread made with wholefood ingredients, it’s much more affordable than buying expensive bread and is easy and quick to make with no proofing or kneading.

For a long while, I was obsessed with a seed and nut oat bread that was fully vegan and gluten-free, from a certain brand. Now, since no longer working with the brand, I was struggling to find an alternative, when mum asked me “why don’t you try making it yourself?” The answer was obvious, “yes I should totally do that” so I did and this loaf is the end result. After a few tweaks and testes, this is the best loaf, even better than my original shop-bought loaf, and I eat it basically every day. It is THAT good.

A slice of Super Seedy Grain-Free Bread leaning against a loaf on a wooden board
Super Seedy Grain-Free Bread

Why will I love this bread?

This bread is delicious, it is:

  • Nutty and seedy
  • Packed with savoury herbs, salt and umami flavours
  • Easy to make in one bowl
  • Requires no kneading, proofing or yeast
  • Thick, sturdy and hearty (like a rye bread as opposed to sandwich bread)
  • Great cold or warmed up as toast or croutons
  • Versatile and highly enjoyable to make
  • Only made with wholefood ingredients
  • Naturally vegan, fully gluten-free and egg-free
  • Cheaper than the shop-bought seedy and nut loaves

If you already love the sound of this Super Seedy Grain-Free Bread then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is simple and see below for my “shop the recipe” link to my favourite products.

  • Nuts: you can play around with nuts for different flavours and slightly different textures but my go-to are walnuts and hazelnuts. You can try cashews, almonds or pecans, too
  • Seeds: I love using a mix of seeds like pumpkin, sunflower and hemp seeds. Do not swap these seeds for flax or chia seeds as they serve different purposes, as mentioned below.
  • Golden linseed or flaxseed: these are great for absorbing liquid and binding the loaf while adding colour and crunch. I do not recommend swapping these.
  • Ground flaxseed or chia seeds: these help to bind the loaf and you can use either chai or flaxseed, as long as they are ground down to a powder. You can grind your own in a small blender, too.
  • Psyllium husk: this is the magic glue that holds the bread together and must not be left out or replaced. You can buy this in most health food shops or online and a bag goes along way. While it may seem expensive at first, you can make lots of loaves out of one bag!
  • Salt, pepper and seasoning: to flavour the seedy bread, I love to add a good pinch of salt and pepper, some dried mixed herbs, garlic granules, chilli flakes and nutritional east. You can play around with other flavours, like cumin, paprika and dried thyme.
  • Olive oil: I love the rich flavour of olive oil in bread so I use an extra virgin olive oil but for a milder flavour, use a light or sunflower oil. I dot recommend swapping this for coconut oil or vegan butter.
  • Water: hardly an ingredient, but for best results make sure that the water is lukewarm.

How do I make this?

This loaf is a cinch to make:

  • Blend together the nuts and seeds: I use my Magimix for this, to make a fine meal with some small chunks. This means the loaf will slice more easily and neatly and still has a lot of texture.
  • Add the blended nuts and seeds to the other dry ingredients: and stir well.
  • Pour in the olive oil and water and stir: to a sticky, firm dough.
  • Transfer to a lined loaf tin: and press down very well. All the mix will fit into the 9×5-inch loaf tin, just press very firmly.
  • Bake for 45 minutes, cover with foil and bake for 10 minutes more: util firm to touch.
  • Allow to cool fully before slicing: first in the tin and then carefully lift out to cool on a wire rack.
  • Slice and serve: with your favourite toppings and meals.

Is this really gluten-free and vegan?

Yes, this contains no grains so is gluten-free and does not contain any animal products.

Can I make this nut-free?

I have not tried this without the nuts, but I assume you can swap the nuts by weight for the same weight of seeds like sunflower and pumpkin seeds.

This bread is still expensive, though?

I do agree that this bread is more expensive than making a sandwich loaf, and that’s because we don’t use flour but nuts and seeds, which are expensive in themselves. I have costed this up, and using the ingredients I have at home, this loaf cost my £5.89 for just over 1kg of bread, whereas the loaf I previously had was £9.50 for a 950g loaf.

Top tips to keep the cost down:

  • Buy nuts and seeds in bulk for better value
  • The world food aisle in supermarkets often has better value nuts and seeds
  • Some nuts and seeds are cheaper than others, so shop around (online and in store)
  • Slice the loaf once it’s cool and freeze slices you don’t think you’ll eat in the next few days to eliminate waste

How can I enjoy this bread?

This bread is delicious:

  • Enjoyed as an open sandwich
  • Toasted/air fried till crispy and topped with smashed avocado (recipe for loaded avocado pesto beans on toast in coming soon)
  • Cut up and toasted as croutons for my Crispy Chickpea Crouton Salad
  • For dipping into soups
  • Spreading with peanut butter and banana for a quick snack

What else can I make?

If you are looking for more loaves, how about my:

Slices of Super Seedy Grain-Free Bread on a board

Super Seedy Grain-Free Bread (Vegan Gluten-Free)

Yield: 10-12 slices
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This is the ultimate vegan and gluten-free Super Seedy Grain-Free Bread made with wholefood ingredients, it’s much more affordable than buying expensive bread and is easy and quick to make with no proofing or kneading.


  • 70g walnuts
  • 80g hazelnuts
  • 80g pumpkin seeds
  • 150g sunflower seeds
  • 90g golden linseed or flaxseed (whole)
  • 90g whole chia seeds
  • 25g ground flaxseed meal
  • 40g psyllium husk flakes
  • 30g shelled hemp seeds
  • 1 tsp salt
  • Black pepper
  • Herbs: 1 tsp mixed herbs, 1 tsp garlic granules, ½ tsp chilli flakes
  • 2 tbsp nutritional yeast
  • 60ml (4 tbsp) extra virgin olive oil
  • 360ml lukewarm water


  1. Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf tin with parchment paper.
  2. Blend up the nuts and seeds: add the walnuts, hazelnuts, pumpkin seeds and sunflower reseeds to a blender or food processor and pulse to a fine mix, some small lumps are ok.
  3. To make the bread: pour the nuts/seeds into a large mixing bowl and add in the whole linseed/flaxseed, chia seeds, flaxseed meal, hemp seeds, salt, pepper, herbs and nutritional yeast. Stir well. Make a well in the middle and pour in the olive oil and water. Mix to a uniform, sticky mix
  4. For the loaf: pour half the mix into the tin and press down firmly. Now add on the rest of the mix and press down again to make a really compact bread loaf. Smooth over the top.
  5. To bake: place in the middle of the oven to 45 minutes, then cover with foil and bake for a further 10 minutes.
  6. To cool: remove from the oven and cool for 30 minutes then carefully lift out the tin to cool fully.
  7. To slice: make sure the loaf is totally cooled down and then slice with a sharp, big knife.
  8. To store: I like to slice the whole loaf and then keep them wrapped well in the fridge for 5-7 days or in the freezer for 1 month. Allow to defrost before eating.

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Stay in touch

I look forward to hearing what you think of this Super Seedy Grain-Free Bread so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With super seedy love x

  1. Janis Goodall says:

    It’s delicious! X

  2. jojo says:

    I’m going to try and bake in my bake option of my air fryer , will reduce temperatures and time a bit I think , hope it works !

    • Hi Jojo, let me know how it goes! Make sure it’s quite low, as it does need a longer bake in the oven, I don’t want it to burn on the outside but not cook inside in the air fryer! Looking forward to hearing back 🙂

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