I just pulled a Nordic Nut Bread that slices like real bread, holds together like a champion, and has everyone convinced it must be cheating.

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I can’t stop making this Nordic Nut Bread because it’s dense, crunchy, and actually keeps me full. I love that it’s flourless and smells nutty without trying too hard.

And the texture from chia seeds and psyllium husk powder gives it that firm sliceable crumb I want for slammed mornings. No fluff, just flavor.

Toasted crust, nut bits, seeds everywhere. I bring it to friends and they ask for the recipe like it’s some secret.

Seeded Bread Recipes rarely hit like this. Obsessive?

Maybe. But I eat a slice straight from the pan and smile before I leave the house.

Ingredients

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Raw sunflower seeds: big crunch and nutty punch, plus loads of vitamin E.
Raw pumpkin seeds: earthy, chewy bits that add iron and zinc.
Basically hearty.
Whole almonds, chopped: crunchy pockets of protein and healthy fats you’ll notice.
Walnuts, chopped: buttery, soft crunch with brainy omega-3s.
It’s cozy.
Flaxseed meal: nuttier, helps bind crumbs and brings plant-based omega-3s.
Whole flaxseeds: little pops of texture, extra fiber that moves things along.
Chia seeds: gel when wet, adds moisture and body without tasting like much.
Sesame seeds: tiny toasty hits, subtle flavor and pleasant crunch throughout.
Psyllium husk powder: makes the loaf hold together and slice cleanly.
Fine sea salt: sharpens everything, prevents the bread from tasting flat.
Baking soda: gives a gentle lift and lighter crumb, nothing dramatic.
Eggs: binder and protein, gives structure and a slightly custardy crumb.
Water: basic moisture, keeps the mix from being too dense.
Olive or coconut oil: adds tenderness and a touch of richness.
Apple cider vinegar: bright little tang that reacts with soda for lift.
Optional dried herbs: rosemary or thyme for earthy aroma and savory notes.

Ingredient Quantities

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

1 cup whole almonds, roughly chopped

1/2 cup walnuts, roughly chopped

1/2 cup flaxseed meal (ground flaxseed)

1/4 cup whole flaxseeds

1/4 cup chia seeds

1/4 cup sesame seeds

1/3 cup psyllium husk powder

1 teaspoon fine sea salt

1 teaspoon baking soda

4 large eggs, room temperature

1/2 cup water

2 tablespoons olive oil or melted coconut oil

1 tablespoon apple cider vinegar

optional pinch of dried herbs like rosemary or thyme

How to Make this

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1. Preheat oven to 350 F (175 C). Line a 9×5 inch loaf pan with parchment, or grease it well so the dense bread releases easier.

2. In a large bowl combine 1 cup raw sunflower seeds, 1 cup raw pumpkin seeds, 1 cup roughly chopped whole almonds, 1/2 cup roughly chopped walnuts, 1/2 cup flaxseed meal, 1/4 cup whole flaxseeds, 1/4 cup chia seeds, 1/4 cup sesame seeds, 1/3 cup psyllium husk powder, 1 teaspoon fine sea salt and 1 teaspoon baking soda. Stir to make sure everything is evenly mixed.

3. If using the optional dried herbs, sprinkle in a pinch or two of rosemary or thyme with the dry mix.

4. In a separate bowl whisk 4 large room temperature eggs, 1/2 cup water, 2 tablespoons olive oil or melted coconut oil, and 1 tablespoon apple cider vinegar until combined. The vinegar will react a little with the baking soda so mix the wet ingredients quickly into the dry.

5. Pour the wet mixture into the dry bowl and fold together with a spatula until fully combined. Let the batter sit for about 5 to 10 minutes so the psyllium, chia and flax can absorb liquid and thicken. It should become sticky and moldable.

6. Transfer the batter to the prepared loaf pan. Use wet hands or a piece of parchment to press it down firmly and smooth the top. This prevents big air pockets and helps it hold together after baking.

7. Bake in the center of the oven for 50 to 65 minutes, or until the top is deep golden brown and a toothpick inserted near the center comes out mostly clean. If the top browns too fast, tent with foil for the last 15 minutes.

8. Remove from oven and let the loaf cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack for at least 1 hour before slicing. Cooling is key or it will be crumbly.

9. Slice with a serrated knife. Toast slices if you want a crisper texture or eat as is with butter, avocado, or cheese. Store wrapped in the fridge for up to a week or freeze slices for longer storage.

10. Tip: using room temperature eggs and pressing the batter firmly into the pan helps produce a tighter crumb. If you want a thinner crust, bake at 325 F for a slightly longer time.

Equipment Needed

1. Oven (preheated to 350 F / 175 C)
2. 9×5 inch loaf pan (lined with parchment or well greased)
3. Parchment paper (or nonstick spray)
4. 2 mixing bowls (one large for dry, one for wet)
5. Whisk
6. Spatula or sturdy spoon for folding
7. Cutting board and chef’s knife (for roughly chopping almonds and walnuts)
8. Cooling rack and serrated knife (for slicing after cool)
9. Measuring cups and spoons
10. Oven mitts or heatproof gloves

FAQ

Q: Can I substitute any of the seeds or nuts if I dont have them all?

A: Yes. You can swap similar-texture nuts or seeds — for example pecans for walnuts, or hemp seeds for sesame. Keep total weight similar so the loaf texture stays right. Avoid adding too many oily nuts or it can get greasy.

Q: Do I need to toast the nuts and seeds first?

A: Not required, but toasting for 5 to 8 minutes in a 350°F oven brings out more flavor. Let them cool before mixing though, or the eggs might start to cook if theyre still hot.

Q: How do I store this bread and how long will it keep?

A: Wrapped in plastic or in an airtight container in the fridge it lasts about 5 to 7 days. You can also slice and freeze for up to 3 months; toast slices straight from the freezer.

Q: My loaf is crumbly, how do I make it less dry?

A: Make sure you measured the psyllium and flax correctly, they soak up liquid. Try adding 1 to 2 tablespoons more water or an extra egg yolk next time. Also press the batter firmly into the pan before baking so it sets denser.

Q: Can I make this nut free or lower the carb count even more?

A: To make nut free, replace almonds and walnuts with extra sunflower and pumpkin seeds and a little extra flax meal to keep structure. For lower carbs, reduce pumpkin seeds slightly and add more chia or psyllium to maintain texture.

Q: Do I have to use psyllium husk powder or can I use whole psyllium?

A: Psyllium powder is best because it absorbs liquid quickly and binds the loaf. If you only have whole psyllium husks, grind them in a spice grinder first or increase soaking time, but expect a coarser crumb.

Flourless Nordic Nut And Seed Bread (gluten Free, Grain Free, + Keto) Recipe Substitutions and Variations

Sunflower seeds – swap with hulled hemp seeds (1:1) for a softer crumb and more protein, or use extra pumpkin seeds if thats all you got.
Whole almonds – replace with chopped pecans or hazelnuts (1:1) for a richer, slightly sweeter flavor; or use 3/4 cup almond flour if you want a finer texture.
Flaxseed meal – can be replaced with an equal amount of ground chia seeds (1:1) for the same gel/binding effect, or use extra psyllium husk powder but cut the amount in half then add a splash more water.
4 large eggs – for egg-free, make flax “eggs” (4 tbsp ground flax + 12 tbsp water, mix and let sit 10 minutes) or use 4 commercial egg replacer servings following the package directions.

Pro Tips

1. Toast the sunflower, pumpkin seeds and chopped nuts lightly in a dry skillet or 325 F oven for 6 to 8 minutes before mixing. It brings out nutty flavor and reduces any raw bitterness, but cool them completely first so they dont release extra oil into the batter.

2. Let the mixed batter rest at least 10 minutes, even up to 20 if you have time. Psyllium, chia and flax keep absorbing liquid after you mix, so a longer rest gives a firmer, less crumbly loaf and makes slicing much cleaner.

3. Press the batter into the pan very firmly with wet hands or a piece of parchment. Air pockets = crumbly slices. Also tap the filled pan on the counter a few times to dislodge trapped air before baking.

4. If the top browns too fast, loosely tent with foil for the last 15 to 20 minutes. For a thinner, softer crust bake at a lower temp (325 F) and add 10 to 15 minutes to the time. For extra crunch, flip slices into the toaster or under the broiler for a minute when serving.

5. Store and slice right: cool completely before slicing, then keep wrapped in parchment plus a loose bag in the fridge. Freeze individual slices between parchment sheets so you can grab and toast one at a time without thawing the whole loaf.

Flourless Nordic Nut And Seed Bread (gluten Free, Grain Free, + Keto) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just pulled a Nordic Nut Bread that slices like real bread, holds together like a champion, and has everyone convinced it must be cheating.

Servings

servings

Calories

359

kcal

Equipment: 1. Oven (preheated to 350 F / 175 C)
2. 9×5 inch loaf pan (lined with parchment or well greased)
3. Parchment paper (or nonstick spray)
4. 2 mixing bowls (one large for dry, one for wet)
5. Whisk
6. Spatula or sturdy spoon for folding
7. Cutting board and chef’s knife (for roughly chopping almonds and walnuts)
8. Cooling rack and serrated knife (for slicing after cool)
9. Measuring cups and spoons
10. Oven mitts or heatproof gloves

Ingredients

1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup whole almonds, roughly chopped
1/2 cup walnuts, roughly chopped
1/2 cup flaxseed meal (ground flaxseed)
1/4 cup whole flaxseeds
1/4 cup chia seeds
1/4 cup sesame seeds
1/3 cup psyllium husk powder
1 teaspoon fine sea salt
1 teaspoon baking soda
4 large eggs, room temperature
1/2 cup water
2 tablespoons olive oil or melted coconut oil
1 tablespoon apple cider vinegar
optional pinch of dried herbs like rosemary or thyme

Directions

Preheat oven to 350 F (175 C). Line a 9×5 inch loaf pan with parchment, or grease it well so the dense bread releases easier.
In a large bowl combine 1 cup raw sunflower seeds, 1 cup raw pumpkin seeds, 1 cup roughly chopped whole almonds, 1/2 cup roughly chopped walnuts, 1/2 cup flaxseed meal, 1/4 cup whole flaxseeds, 1/4 cup chia seeds, 1/4 cup sesame seeds, 1/3 cup psyllium husk powder, 1 teaspoon fine sea salt and 1 teaspoon baking soda. Stir to make sure everything is evenly mixed.
If using the optional dried herbs, sprinkle in a pinch or two of rosemary or thyme with the dry mix.
In a separate bowl whisk 4 large room temperature eggs, 1/2 cup water, 2 tablespoons olive oil or melted coconut oil, and 1 tablespoon apple cider vinegar until combined. The vinegar will react a little with the baking soda so mix the wet ingredients quickly into the dry.
Pour the wet mixture into the dry bowl and fold together with a spatula until fully combined. Let the batter sit for about 5 to 10 minutes so the psyllium, chia and flax can absorb liquid and thicken. It should become sticky and moldable.
Transfer the batter to the prepared loaf pan. Use wet hands or a piece of parchment to press it down firmly and smooth the top. This prevents big air pockets and helps it hold together after baking.
Bake in the center of the oven for 50 to 65 minutes, or until the top is deep golden brown and a toothpick inserted near the center comes out mostly clean. If the top browns too fast, tent with foil for the last 15 minutes.
Remove from oven and let the loaf cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack for at least 1 hour before slicing. Cooling is key or it will be crumbly.
Slice with a serrated knife. Toast slices if you want a crisper texture or eat as is with butter, avocado, or cheese. Store wrapped in the fridge for up to a week or freeze slices for longer storage.
Tip: using room temperature eggs and pressing the batter firmly into the pan helps produce a tighter crumb. If you want a thinner crust, bake at 325 F for a slightly longer time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.