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  • Christine Millar

Nourishing Nut & Seed Bread

Updated: Nov 1, 2019

A few weeks ago we featured an image on our social media, by food stylist and personal coach Nicky Skinner, that included a delicious looking seedy bread loaf. We received a few requests for the recipe and Nicky has kindly agreed to share her recipe for her Vegan Buckwheat Nut & Seed Bread. What we love about this recipe is that it's a meal in a slice and can be modified to accommodate what's in your pantry.

Nourishing vegan nut and seed bread with breakfast

Time: make 5 mins + overnight, bake 90 mins

Makes: one large loaf


  • 1 cup buckwheat groats

  • 1/2 cup raw almonds

  • 1/2 cup raw hazelnuts (can substitute for chopped brazil nuts or cashew nuts)

  • 1/2 cup sunflower seeds + 2 Tbsp for topping

  • 1/4 cup black chia seeds

  • 1/3 cup psyllium husks

  • 1/4 cup sesame seeds

  • 1/4 cup hemp seeds (optional)

  • 1/4 cup golden flax seeds (or regular flax seeds or ground flax meal)

  • 1/2 tsp salt

  • 2 1/2 cups filtered water

  • 2 Tbsp coconut oil or olive oil

  • 1 Tbsp rice malt syrup (optional)


  1. In a large mixing bowl, combine all dry ingredients and stir until evenly distributed.

  2. Melt coconut oil and add to dry ingredients with water and rice malt syrup (if using). Mix well. The mixture will initially be very liquid-like but will begin to firm up in its consistency as the psyllium and chia gel.

  3. Place in the fridge for 1 hour.

  4. Line a large loaf pan with baking paper. Spoon firm mix into the loaf tin and press down with the palm of your hand until the top is flat. Use remaining 2 Tbsp of sunflower seeds to top loaf. Leave in the fridge overnight. *Alternately you can leave the mix in the bowl and transfer to the pan in the morning with the same result.

  5. In the morning, preheat over to 160 degrees. Place loaf in the oven and cook for 90 minutes.Remove loaf and rest for 5 minutes before slicing thinly.

  6. Top with you favourite spread. Nut butters, banana or avocado go down a treat.

Nicky says, "As long as you keep the wet to dry ratio intact and don’t alter the psyllium husk and chia seed quantities, you can actually make your own substitutions based on what nuts and seeds you’ve got on hand too!"

"This loaf freezes brilliantly, but be sure to slice it into the desired thickness pieces before freezing". It will keep in the fridge for up to a week and in the freezer for 3 months. So an easy one to have on hand when in need of a nourishing snack".

Recipe kindly supplied by Nicky Skinner