This nut and seed bread comes together in no time! Just chop the nuts, mix them together with the other ingredients and press the dough into the loaf pan. Bake for nearly an hour or until the bread has a lovely hard crust. 


150 g Foodin nuts such as hazelnuts, walnuts and almonds  
200 g Foodin seeds such as sunflower seeds, shelled hemp seeds, sesame seeds and pumpkin seeds. (1 dl seeds weighs about 50-55 g)  
30 g (about 0,5 dl) Foodin flax seeds 
30 g (about 0,5 dl) Foodin chia seeds
3 tbsp Foodin psyllium husk powder 
1 tsp Foodin Himalayan fine crystal salt 
0,5 dl Foodin almond butter 
3,5 dl water 


Preheat the oven to 180 C. Line a loaf pan (~10 x 26 cm) with parchment paper. 

Crush the nuts or chop into little pieces. 

In a bowl, mix the nuts with all the seeds, psyllium husk powder and salt. Add the almond butter and water and combine until you have a thick dough. 

Press the dough into the loaf pan and bake for 50-55 minutes or until the loaf has a hard crust. You can place a parchment paper on top of the loaf pan after about 40 minutes of baking so the loaf won’t get too brown on top. 

Let the bread cool for about 10 minutes in the loaf pan. Slice the loaf when it has cooled down. Store the slices in the refrigerator or freezer and take one slice at a time and warm it up in a toaster. 

Tip: You can use any Foodin nuts and seeds in the bread, but flax seeds and chia seeds are essential seeds to keep in the dough. 

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