Nordic Nut and Seed Bread


I wrote this recipe based on another recipe, but I tweaked it, and was really inspired by my mama and her period of where she was avoiding gluten.

This bread is easy, delicious and Nutrient DENSE. (protein + fiber galore!). It is also really adaptable to whatever you want: dried fruit, coffee, other nuts, etc.

It also happens to be something that freezes well too, so it's easier to make two loaves at a time, and freeze the second one!

Tip: My mama likes to eat this bread toasted with almond butter! But you can do whatever you want with it. However, this bread is a bit fragile, so it would be best to avoid making sandwiches with it.


  • 1 1/4 cups sunflower seeds, raw

  • 1 1/4 cups pumpkin seeds, raw

  • 1/2 cup golden flaxseeds

  • 1/2 cup chia seeds

  • 1/4 cup golden flax seeds, ground

  • 1/2 psyllium husk

  • 3 tbsp. coconut oil, melted

  • 1 tsp. salt

  • 1 1/2 cup warm water (this is important that it is warm)


  1. Preheat oven to *350.

  2. Put 1 cup of pumpkin seeds in food processor, and mix until it turns into a flour consistency (powdery).

  3. Combine pumpkin flour and the rest of the ingredients until combined (you can use a mixer if you want, but I enjoy doing it by hand).

  4. Press mixture into standard loaf pan lined with parchment paper.

  5. Bake for 45 minutes.

  6. After 45 minutes, take bread of out pan, and place on sheet pan. Bake for another 15-25 minutes.

  7. Cool before slicing.

  8. Store in fridge for 3-4 days, but can be frozen for up to 3 months.

Hope you love this as much as I do! Let me know what you think!

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