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Seedy Paleo Bread(Paleo, Vegan)

Yields14 ServingsPrep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

One thing I have found very challenging and downright frustrating in my Gluten and Grain Free Baking Journey, is bread. Growing up my mum always baked homemade whole wheat bread with the occasional white loaf and cinnamon buns as a special treat. I learned to bake bread from her and went on to bake many a loaf. In fact in my early 20's I used to bake a hearty healthy whole grain seedy loaf or two every week for my roommates and I. Fast forward to my late 20's when I found out I had a wheat allergy, then to my 30's where I discovered I had a gluten intolerance, and sensitivity to yeasts. I tried making my own GF sourdough which turned out okay but not as good as I hoped. Then almost 9 years ago I moved back out to the west coast where I am now, after realizing I did better on a mostly grain free diet(hence Paleo) I set about developing more and more grain free recipes. Having an almond and an egg allergy(and being married to a lifelong egg allergy guy), it was challenging to find recipes that weren't loaded with eggs and almond flour. I came across this one on Instagram by "In the Glow Health" and I was I love. No eggs or yeasts and Gluten and Grain Free. It reminded me of the hearty rye breads I used to eat when I lived in Northern Europe and of the dark rye loaves I was always able to get at my favourite hometown German delicatessen, Runge's in Courtenay B.C. I made a few substitutions to make mine almond free and flax seed free(flax and my gut don't mix). You can replace the Walnuts in the loaf with hemp seeds or more Sunflower seeds to make this 100% nut free. As pictured, It is slathered with homemade Strawberry Chia Jam. This loaf freezes very well. Just slice in thin slices and store in an airtight container in your freezer. Pop out a few pieces and toast them up for breakfast or lunch. I find that from frozen I needed to double toast the slices. The prep time indicated in the recipe does not include the minimum 2 hour or overnight resting time before baking.

 ¾ cup Raw Sunflower Seeds
 ¾ cup Raw Pumpkin Seeds
 ½ cup Chia Seeds
 ½ cup Raw Walnuts, chopped or Hemp Hearts or Sunflower Seeds
 1 cup Coconut Flour
 ½ cup Sunflower Seed Meal (See recipe on my blog) or Almond Flour if not allergic
 1 cup Tapioca Flour/Starch
 5 tbsp Psyillium Seed Powder or Psyllium Husk Powder
 2 tsp Sea Salt, fine
Wet Ingredients
 2 tbsp Maple Syrup or Raw Local Honey
 4 tbsp Avocado oil
 2 ½ cups Warm Water

Line a bread pan with parchment paper ( I recommend using Kana goods precut parchment 8 1/4 '' x 11 1/4''). Mix all of the dry ingredients in a large bowl using a wooden spoon and/ or your hands.


Mix the wet ingredients in a separate bowl. Add the wet to the dry ingredients and stir well. Add the mixture to your prepared bread pan and allow it to rest for at least 2 hours. I prefer to let mine rest, covered in the refrigerator overnight.


Preheat oven to 400 F/200 C. Place the bread in the middle of your oven and bake for 30 minutes. Remove the bread from the bread pan and place on a baking sheet atop the parchment and bake for another 40-50 minutes or until nicely browned and firm to the touch.


Remove from the oven and allow to cool for at least 1 hour before enjoying. Once fully cooled you can slice the loaf into thin slices and store in an airtight container in your freezer and take out individual slices as you desire.

Nutrition Facts

Serving Size 1 slice

Servings 0