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Nicole Modic
SERVES 1 loaf
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  • 1 1/2 cups gluten free rolled oats
  • 1 cup pumpkin seeds (or sunflower seeds)
  • 1/3 cup almonds
  • 1/2 cup hazelnuts
  • 1/3 cup sesame seeds
  • 1 tsp salt
  • 2 1/2 tsp chia seeds
  • 3 tbsp psyllium husks
  • 1/4 cup ground flaxseed meal
  • 2 tbsp maple syrup
  • 3 tbsp melted coconut oil (or ghee)
  • 1 1/2 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!