Finding healthy gluten-free and grain-free vegan bread recipes is surprisingly difficult — but not anymore! This nourishing keto-vegan bread is both easy to make and it tastes wonderful.
What makes a perfect bread?
First of all, I prefer bread that holds well together. It’s easy to slice, and I can slice as thin or thick slices as I want to.
The texture is slightly moist but not soggy. The crust is crispy but not rock-hard. And naturally the bread is nutritious, without antinutrient-filled grains or starch that is pure sugar. My dream bread is filled with nuts and seeds that are very nutritious. There is also psyllium husk powder — it provides fiber that helps in detoxifying and simply keeps your system working.
Many gluten-free low-carb and ketogenic breads contain eggs. There is definitely no need for eggs here: psyllium is a perfect plant-based egg replacement. Forget all those starch-filled egg replacements; psyllium does all the job. This egg-free keto bread is a wonderful example.
This bread hits all the spots. It’s my dream bread, and I bet you will love it, too. It’s easy to slice, it holds well together, it’s nutritious, and it tastes amazing! And what is the most important thing: it’s perfect for the keto-vegan lifestyle. No grain, no pain!
Some tips to prepare this bread:
You can let the nuts and seeds soak overnight for better digestibility. In that case, you can reduce the amount of water. Start with 1/2 cup (120 ml) and add more in the end if the mass is too crumbly to shape into a loaf.
When processing the nut and seeds in the food processor, the result should remind coarse flour, or slightly bigger than breadcrumbs. Actually, you can see it from the progress photos and the video how the result looks like.
And when adding the psyllium husk powder, you can stir the mixture with a spoon if the mass is too stiff for the food processor to mix it properly. For me, this happens sometimes, and sometimes the food processor is capable of processing the mixture with the psyllium husk powder.
I didn’t add any seasonings to this bread, but feel free to use any seasonings you prefer to. Caraway seeds are tasty, so is rosemary or other dried herbs.
A final note: because this bread contains psyllium, remember to drink lots of water to help your system handle it.
Here’s how to prepare this wonderful nut and seed filled vegan bread:
Add water to the food processor.
Add raw almonds…
…raw sunflower seeds…
…raw pumpkin seeds…
…raw unhulled sesame seeds…
…and unrefined sea salt or Himalayan salt.
Place all ingredients except the psyllium into a food processor.
Process until the mixture is well mixed…
…and the almonds, nuts, and seeds are well crushed.
Add the psyllium.
Let set 15 minutes.
Place the mixture into an oiled glass or ceramic baking dish.
Shape and press the mixture into a tight loaf…
Approximately 8 inches (20 cm) long, 4 inches (10 cm) wide and 2-3 inches (5-7.5 cm) high.
At this point, your oven should be hot (350 °F = 175 °C). Bake in the preheated oven for 1 hour.
Don’t overbake and don’t underbake.
Remove the bread from the oven.
Let cool completely.
Remove from the baking dish and cut into slices.
- 1 cup = 240 ml water
- 1/2 cup = 120 ml raw almonds
- 1/2 cup = 120 ml raw hazelnuts
- 1/2 cup = 120 ml raw sunflower seeds
- 1/3 cup = 80 ml raw pumpkin seeds
- 1/3 cup = 80 ml raw unhulled sesame seeds
- 1/4 cup = 60 ml chia seeds or black chia seeds
- 2 tablespoons olive oil or Spanish olive oil
- 1 teaspoon unrefined sea salt or Himalayan salt
- 2 tablespoons psyllium husk powder
- Preheat the oven to 350 °F (175 °C).
- Place all ingredients except the psyllium into a food processor.
- Process until the mixture is well mixed and the almonds, nuts, and seeds are well crushed.
- Add the psyllium and mix well.
- Let set 15 minutes.
- Place the mixture into an oiled glass or ceramic baking dish (or onto a baking sheet lined with parchment paper).
- Shape and press the mixture into a tight loaf that is approximately 8 inches (20 cm) long, 4 inches (10 cm) wide and 2-3 inches (5-7.5 cm) high.
- Bake in the preheated oven for 1 hour.
- Let cool completely, remove from the baking dish and cut into slices.
Suzanne G says
Is it possible to cook it with Steam instead of in the Oven because I can’t eat cooked at high temp. Almond
Hi Suzanne, I haven’t tried out, but I doubt it works that well. I suspect the texture would be more porridge-like than bread-like. But if you try, please let me know how it turned out!