Well-Being for Moms

Nut Bread

Prep Time

10 minutes

Prep Notes

No gluten, dairy, sugar, soy, eggs. Yes nuts and seeds. Fills a 5-cup food processor to the rim.

Cooking Time

60 minutes


15+- slices


4 cups of nuts and/or seeds (raw, dry, no additives; I usually have sunflower, pumpkin, almonds and walnuts)

1 tsp salt (such as Celtic Sea Salt)

4 tbsp psyllium husks (I use these)

1 ½ cups (350ml) water


  1. Line your loaf pan with parchment paper.
  2. Place all ingredients in a food processor and grind to your likeness. (Or don't grind at all, and only stir for the whole seed version).
  3. Spoon into your loaf pan. 
  4. When ready to bake preheat the oven to 180°C (350°F) and bake for 20 minutes. After 20’ remove it from the pan and place upside down on the racks (leave it on the parchment paper). Bake another 40 minutes.
  5. Let cool completely before slicing.
  6. For storage, place slices in a zip-lock bag. Keep in a refrigerator for up to five days. Or indefinitely in a freezer (simply toast a slice whenever you fancy).


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Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.