Nut and Seed Bread

6 Reviews
100% would make this recipe again

This super easy low-carb bread recipe is inspired by the blog My New Roots.

Incubation : 2 h Preparation : 10 min Cooking : 1 h Standing : 1 h Cooking Dish : standard loaf pan (30x11x7cm) or (24x13x7cm)
160 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Heart-healthy


1 cup sunflower seeds 140 g
1/2 cup flax seeds 90 g
2/3 cup hazelnuts, shelled 65 g
1 1/2 cup rolled oats 150 g
3 tbsp chia seeds 30 g
4 tbsp psyllium husks 18 g
1 tsp salt 4 g
1 tbsp maple syrup 15 mL
3 tbsp canola oil 45 mL
1 1/3 cup water 330 mL


  1. Line a loaf pan with parchment paper. Set aside.
  2. In a bowl, mix the sunflower, flax and chia seeds, hazelnuts, oats, psyllium and salt.
  3. In a measuring cup, mix the water, maple syrup and oil. Pour into the dry ingredients and mix well for a few minutes until mixture thickens and there isn't any liquid left at the bottom of the bowl.
  4. Transfer the mixture into the loaf pan. Press the mixture using the back of a spoon. This is crucial to ensure that the bread does not crumble when slicing. Let rest on the counter for 2 hours.
  5. Preheat the oven to 175°C/350°F. Transfer the bread to the middle of the oven and bake for 20 min. Remove from the oven, unmold then put the bread back into the oven, directly on the oven rack. Bake for an additional 40 min, until golden-brown.
  6. Let cool completely, then slice.


For easier slicing, leave the bread for a couple of hours in the fridge beforehand. It will be much easier to slice then. The bread keeps for a couple of days in the fridge and several months in the freezer. Slice before freezing.

Nutrition Facts Table

per 1 serving (30g)


% Daily Value




11 g

18 %

Saturated 1.1 g
+ Trans 0.1 g

6 %


0 mg


100 mg

4 %


12 g

4 %


5 g

19 %


1 g

Net Carbs

7 g


5 g

Vitamin A

0 %

Vitamin C

0 %


5 %


10 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Manganese, Vitamin E
Good source of  :
Fibre, Folacin, Magnesium, Vitamin B1
Source of  :
Copper, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Selenium, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fats 2 ½
Other Foods 0

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Members' Reviews

6 Reviews (5 with rating only ) 100% would make this recipe again
september 14, 2018 | I would make this recipe again

This is excellent.

Useful 0

Top Reviews

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september 14, 2018 | I would make this recipe again

This is excellent.

Useful 0