Nut and Seed Bread: A Recipe I Can’t Get Enough Of
I’ve been experimenting with this recipe since late last year, even gifting mini loaves during the holiday season. After tweaking it multiple times, I’ve finally landed on what I consider to be the perfect nut and seed bread. It’s baked in the ideal-sized loaf pan and has become a staple in my kitchen—I’ve been enjoying it almost daily ever since.
The Health Benefits of Nuts and Seeds
Incorporating more nuts and seeds into my diet has been a focus for many years and has significantly improved my overall health. These nutrient-dense ingredients not only provide a boost of plant-based protein but are also rich in fiber, which helps me feel fuller for longer. Additionally, nuts and seeds are packed with essential vitamins and minerals, making them a priority when deciding what to include in my meals.
A Filling and Nutritious Afternoon Snack
One of my favorite ways to enjoy this nut and seed bread is as an afternoon snack. Paired with a cup of tea, I’ll toast a slice and spread a bit of almond butter, peanut butter or salted butter on top, alongside a few slices of apple. This “bridge snack” is guaranteed to keep you satisfied until dinner, providing a great mix of healthy fats, fiber, and protein to keep your energy steady throughout the day.
Tip: I recommend using the darkest setting on your toaster or toaster oven to get that crisp texture. In fact, I often hit the start button for a second round to make sure it’s extra crunchy.
This bread has been a hit with friends and family and I hope you enjoy it, too!
Cheers,
Christina
Heavily Seeded Cinnamon Raisin Bread
Ingredients
Dry Ingredients
- ½ cup raisins
- 2¼ cup old fashioned rolled oats
- 1 cup sunflower seeds
- ¾ cup sliced almonds
- ½ cup sprouted pumpkin seeds I like Go Raw brand
- ¾ cup whole flax seeds
- ¼ cup hemp seeds
- ¼ cup chia seeds
- 2 tsp cinnamon
- ⅓ cup psyllium seed husks I like Organic India brand
- 2 tsp kosher salt
Wet Ingredients
- 3 tbsp maple syrup
- ¼ cup melted coconut oil
- 2 ½ cups warm water
- 2 tsp vanilla extract
Instructions
- Lightly grease a loaf pan – a long narrow tea loaf or pullman pan works best (about 12 inch pan)
- In a small bowl, add raisins and cover with hot water. Set aside.
- In a large bowl, add the rest of the dry ingredients and mix well.
- In a medium bowl or large measuring cup, add the wet ingredients plus 2 tbsp of the raisin soaking liquid. Whisk until combined.
- Drain the rest of the liquid from the raisins and add to the dry ingredients. Add the wet mixture to the dry and combine using a stiff spatula. Let sit a few minutes and mix again allowing the dry ingredients to fully absorb the liquid. Repeat if necessary.
- When the mixture is fully hydrated with no visible extra liquid showing, add to the prepared pan, making sure to get it into the corners and smooth the top so it's flat. Cover and refrigerate for a few hours before turning on your oven to bake.
- When ready to bake, preheat your oven to 400°. Uncover the loaf and bake it for 50-60 minutes. It's finished when the loaf is golden on top and firm to the touch. Transfer to a baking rack and let cool for at least an hour before turning it onto a baking rack to finish cooling completely.
- To store: slice the loaf into thin slices and keep in the refrigerator for about a week or in the freezer for about a month.
- To serve: Toast well – two rounds in your toaster oven is best. The nuts and seeds get nice and golden and perfect with salted butter, chia raspberry jam or any nut butter. Enjoy!
Notes
Nutrition
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