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Seed + Nut Bread

 March 6, 2018

SEED + NUT BREAD - INGREDIENTS1 1/2 cups gluten free rolled oats1 cup pumpkin seeds (or sunflower seeds)1/3 cup almonds1/2 cup hazelnuts1/3 cup sesame seeds1 tsp salt2 1/2 tsp chia seeds3 tb psyllium husks1/4 cup ground flaxseed meal2 tb maple syrup3 tb melted coconut oil (or ghee)1.5 cups warm water

My love affair with seed and nut bread, aka “adventure bread,” began when I discovered the Adventure Bread loaf at The Mill SF. If you don’t know, the Mill is a collaboration between Four Barrel Coffee and Josey Baker, arguably the best bread slinger in San Francisco, and maybe the country. It also happens to be one of the cutest, most Instagram worthy coffee shops in San Francisco, with marble countertops and a sitting window.

In my book, Josey is the “king of toast.” He’s the one who basically turned bread into a trend, charging upwards of $6 for a slice of his delicious toast, topped with your choice of of toppings, such as local almond butter, honey, nutella, avocado, cream cheese, and house made jams. Every single loaf of bread he makes is like best thing you will ever put in your mouth. The perfect amount of crunch on the outside, and the perfect softness on the inside.  On a recent trip into the city a few months ago, I stopped by The Mill for a piece of “hipster toast,” as I jokingly refer to it, armed and ready to get my gluten on, and then discovered Adventure Bread, Josey’s first gluten-free bread, made with seeds and nuts. My gluten-sensitive belly and I will forever be indebted to this man, for creating a gluten free option, and turning me a lover of seed and nut breads.

Naturally, I came home and began testing various copycat recipes I found and started to tweak ingredients, coming up with my own version of seed and nut bread that I do believe is the best thing I’ve ever tasted. Ok, maybe Josey’s is a smidge better, but he’s Josey, and I’m just KALEJUNKIE. I shared my recipe with you guys on Instagram a few months back, and it went viral. I might be exaggerating on the viral part, but thousands of you saved the recipe, and so many of you made it, I lost track.

It’s time I got a blog post up, so that you can easily find this recipe any time you are looking for a gluten free, paleo, seed + nut bread that will change you forever. Let’s get to it!


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Nicole Modic
SERVES 1 loaf
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  • 1 ½ cups gluten free rolled oats
  • 1 cup pumpkin seeds (or sunflower seeds)
  • cup almonds
  • ½ cup hazelnuts
  • cup sesame seeds
  • 1 tsp salt
  • 2 ½ tsp chia seeds
  • 3 tbsp psyllium husks
  • ¼ cup ground flaxseed meal
  • 2 tbsp maple syrup
  • 3 tbsp melted coconut oil (or ghee)
  • 1 ½ cups warm water


  • Line a 9x5 loaf pan with parchment paper, making sure to rub some oil to the inside of loaf pan before placing the parchment paper down, so that the parchment paper sticks nicely.
  • In a medium bowl, mix together all the dry ingredients + the nuts.
  • In a small bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and stir together. 
  • The batter will seem somewhat liquidy at first, but it will firm up.
  • Pour mixture into the loaf pan, using the back of a spoon to flatten and even out.
  • Cover and let it sit on your counter for at least two hours. You can even leave it overnight.
  • Preheat oven to 350.
  • Bake for 20 minutes.
  • Remove from the oven.
  • Gently lift the bread out from the pan and flip it over, placing it face down directly on the baking rack.
  • Bake for another 30 minutes.
  • Remove from oven, flip it back over, and let cool before slicing.
  • Hope I've just changed your life, because this bread changed mine!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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  1. Have you tried freezing it? No one else in the house will eat it, so it lasts me two weeks. But I’m a little wary toward the end of that second week and end up tossing the rest. But it’s sooooo good….I might try to halve the recipe next time, but I figured I’d see if there were other options. Thanks!!

    • You can keep it on the countertop for a day or so, but I’d keep it in the refrigerator, it will last for up to one week!