We searched high and low for a delicious vegan and gluten-free bread recipe that was satisfying, filling, and healthy. Other requirements: it didn't fall apart like so many other gluten-free breads and it didn't contain all sorts of weird filler ingredients. After some research and tweaking a few ingredients of other recipes we came across, we're happy with the results of this healthy, nutrient-packed loaf that uses a variety of seeds (like chia, poppy, sesame, pumpkin, sunflower, and hemp) as well as nuts, including cashews and almonds. The bread, held together with the binding help of psyllium husks, will keep refrigerated for about 4 days after baking and can also be sliced and frozen in individual servings. Simply toast the bread whenever you need a yummy snack or breakfast option. Read on for a vegan and gluten-free loaf that will change the way you think about bread!
1. Gather the ingredients.
- 1 cup rolled oats
- 1/2 cup sesame seeds
- 1/2 cup pepita/pumpkin seeds
- 1/4 cup almonds, sliced
- 1/4 cup cashews, chopped
- 1/4 cup sunflower seeds
- 1/2 cup oat flour (I made my own by blending rolled oats until they became a flour)
- 1/8 cup hemp seeds
- 1/8 cup poppy seeds
- 1/4 cup chia seeds
- 1/4 cup psyllium husks
- 2 tablespoons virgin coconut oil, melted
- 1/2 tablespoon coconut sugar
- 3/4 teaspoon fine grain sea salt
- 2 cups water
2. Toast the nuts and seeds.
Preheat oven to 325F. On a large baking sheet, place the oats, sesame seeds, pepita/pumpkin seeds, almonds, cashews, and sunflower seeds onto baking sheet. Toast in the oven for about 7-8 minutes until fragrant.
3. Pulse the nuts and seeds together.
Transfer nuts and seeds from the baking sheet to a food processor and pulse about 10-15 times so that the ingredients are chopped more finely.
4. Make the bread dough.
Pour the ingredients into a large bowl, add the remaining ingredients. and stir well. Don’t be alarmed that the mixture is watery at first — it will thicken up quite a bit. Cover the bowl with a towel and let it sit out on the counter for about an hour.
5. Put dough into loaf pan.
Line a small loaf pan with a piece of parchment paper so you can easily pull the loaf out. Rub a little coconut butter/oil on any sides or space where there isn’t parchment paper so that the loaf doesn’t stick there. Transfer the dough to the loaf pan and press down evenly.
6. Bake the loaf.
Bake the loaf at 325F for 30 minutes then remove the loaf pan from the oven and carefully lift out the loaf using the parchment paper as “handles.” On a clean baking sheet, carefully flip the loaf upside down and bake for another 40-45 minutes until the loaf is golden brown.
7. Let the loaf cool completely, slice, and serve.
Remove the baking sheet from the oven and let the loaf cool completely before slicing. Slather with coconut butter, jam, nut butters, sliced avocado, or any other topping you’d like. The bread is not sturdy enough to be used in a traditional sandwich, but it works great as an open-faced sandwich. Makes about 10-12 slices.