Nut & Seed Loaf

Recipe from

This is a mix between a bread and a loaf, but there is no flour in the recipe. It makes for great gluten-free “toast” because it holds its shape really well. You can find psyllium husk powder in City Market’s Wellness Department. 

Prep Time

0 minutes

Cook Time

60 minutes


1 Loaf


1 cup sunflower seeds
1⁄2 cup flaxseeds
1⁄2 cup almonds
1⁄2 cup cherries, dried
1 1⁄4 cups oats, gluten free
2 tablespoons chia seeds
3 tablespoons psyllium husk powder
1 teaspoon sea salt
2 tablespoons maple syrup (or honey)
3 tablespoons ghee
1 1⁄2 cups water


In a flexible, silicon loaf pan combine all dry ingredients and stir well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add 1-2 tsp of water until the dough is manageable). Smooth out the top with the back of a spoon.

Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

Preheat oven to 350 degrees F. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important!).

Store bread in a tightly sealed container for up to five days. This loaf freezes well too – slice before freezing for quick and easy toast!