Balance Your Life

Healthy Home-Made Bread

This nut and seed bread is quite unique in that it’s not light, fluffy, and airy like your typical flour-based bread. Quite the opposite – it’s chewy, nutty, hearty, and filling. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. 

It’s also very easy to make!


  • 140g almond flour
  • 65g pumpkin seeds
  • 140g sunflower seeds
  • 89g golden flax seeds (whole)
  • 96g chia seeds
  • 28g GROUND golden flax seeds
  • 40g whole psyllium husks
  • 3 Tbsp. (45 ml) Olive Oil
  • 2 tsp. (12g) salt
  • 360 ml warm water (ideally about 100°F/38°C)


Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.

Mix the dry ingredients
. Add the nuts, seeds, psyllium, and salt into a large bowl and mix until well combined.

Make the dough
. Add the oil and water into the bowl and mix again. If the dough is too thick or some of the dry ingredients aren’t completely soaked, add more water, 1 Tbsp./15 ml at a time.

Bake. Transfer the dough into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and press it into an even layer. Smooth out the top and bake for 45 minutes. After 45 minutes, remove the bread from the pan and place it directly on a baking sheet (or an oven rack). Bake for another 15-25 minutes.

Cool. Transfer the bread onto a cooling rack and let it cool completely before slicing. The bread will continue to firm up as it cools.

. Leftover bread keeps well in an airtight container in the refrigerator for 4-5 days. For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months.


Roasted, chopped, and ground nuts go rancid more quickly than whole raw ones. So, storing the bread in a cool place is really important.

Recipe adapted from