Gluten-Free, Vegan Protein Bread with Seeds: Easy, Nutritious, and Healthy

This gluten-free, vegan, protein-packed seed bread is not only easy and quick to make, but also delicious, nutritious, and high in protein. Simply mix all the ingredients in a bowl, pour the mixture into a loaf pan, and pop it in the oven. No need to let the dough rise! Thanks to psyllium, the ingredients quickly bind together to form a compact ball, making it perfect for a healthy, balanced diet.

Benefits of the Main Ingredients:

• Psyllium: The husk of blonde psyllium is an essential ingredient in gluten-free cooking. Used as a thickener, it helps make breads and baked goods softer and more flexible, while providing beneficial fiber for digestion.

• Flaxseeds & Chia Seeds: These seeds are an exceptional source of plant-based protein, minerals, essential fatty acids, and vitamins. Naturally gluten-free, they are also high in fiber and help keep you full, while optimizing bowel function. They act as an egg substitute in vegan recipes due to their gelatinous texture when mixed with liquids.

• Oats: Rich in fiber and plant-based protein, oats slow down the absorption of carbohydrates, promote satiety, and support healthy digestion. They are also a good source of essential vitamins and minerals. For those avoiding gluten, certified gluten-free oats are available.

Gluten-Free, Vegan Protein Bread with Seeds: Easy, Nutritious, and Healthy

Ingredients

• 135 g sunflower seeds

• 90 g ground or whole flaxseeds

• 65 g nuts (walnuts, hazelnuts, or almonds)

• 145 g rolled oats

• 2 tbsp chia seeds

• 3 tbsp psyllium powder

• 1/2 tsp unrefined salt

• 350 ml water

Instructions

1. Preheat the oven to 175°C (350°F).

2. In a large bowl, mix all the dry ingredients: sunflower seeds, flaxseeds, nuts, oats, chia seeds, psyllium, and salt.

3. Add the water and stir well to ensure all ingredients are fully combined.

4. Pour the mixture into a lightly greased loaf pan or a pan lined with parchment paper.

5. Bake for 20 minutes at 175°C. After 20 minutes, remove the bread from the pan and place it directly on a cooling rack. Continue baking for another 20 minutes.

6. Once baked, let the bread cool on the rack outside the oven. For a better texture, I recommend slicing the bread once it has completely cooled and freezing the slices. When you want a slice, simply toast it for perfectly crispy bread.