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Seed bread (gluten-free + vegan)

Seed bread (gluten-free + vegan)

This seed bread (gluten-free + vegan) is easy, quick to make, delicious, nutritious and healthy. All you have to do is place all the ingredients in a bowl, mix them together and then place everything in a loaf pan. There is no need to let the dough rise! Thanks to the psyllium, all the elements form a compact ball in a few seconds.


Blond psyllium husk is used in cooking as a cooking thickener in gluten-free cooking. It makes breads and pastries softer.


Naturally gluten-free, chia and flax seeds are a valuable source of minerals, essential fatty acids and vitamins. Rich in fiber, they have satiating properties and optimize intestinal function. They also replace eggs in vegan recipes thanks to their gelatinous consistency when in contact with wet ingredients.


Oat flakes are rich in fiber which slows the absorption of carbohydrates, promotes satiety and optimizes intestinal transit.

Oatmeal is rich in essential vitamins and minerals.

For people who cannot eat gluten, it is possible to find oatmeal certified gluten-free.

Seed bread (gluten-free + vegan)


  • 135 g sunflower seeds

  • 90 g of flax seeds, mixed or not

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

  • 145g rolled oats

  • 2 tbsp. at s. chia seeds

  • 3 tbsp. at s. psyllium powder

  • 1/2 tsp. c. unrefined salt

  • 350ml of water


  1. Preheat the oven to 175°C.

  2. In a bowl, combine all the dry ingredients.

  3. Add water. Mix immediately.

  4. Place the mixture in a loaf pan.

  5. Bake for 20 minutes at 175°C. After 20 minutes, take the bread out of the pan and place it on the grid. Bake the bread for another 20 minutes at 175°C.

  6. Once cooked, let it cool on a wire rack out of the oven. When I make this bread, I cut it into slices when cold and freeze the slices. When I want a piece of bread, I put the slice in the toaster.



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