Nut and Seed Bread

Nut and Seed Bread


Thank you to Dr John Douillard at for the inspiration for this wonderful recipe. It is so nice to be able to enjoy a really healthy slice of toasted bread and this is it…if you haven’t tried it yet, do yourself a favour and bake a loaf!


  • 2 cups raw sunflower seeds
  • 1 cup flax seeds
  • 1 cup hazelnuts or almonds
  • 3 cups rolled oats 
  • 4 tablespoons chia seeds 
  • 8 tablespoons psyllium seed husks 
  • 2 teaspoons sea salt 
  • 1 tablespoon Perfect Sweet™ xylitol  
  • 6 tablespoons plus 2 tsps coconut oil,  melted plus extra for greasing pans
  • 3½ cups water  


  1. Use solid (not melted) coconut oil to lather the inside of two bread pans. (Skip this step if using a silicon bread pan).
  2. In a large bowl, combine all the dry ingredients except for the xylitol and stir well. In a separate medium bowl whisk together the xylitol, oil and water.
  3. Add the liquid ingredients to the dry, and mix together with a spatula. At first the mixture will seem watery; keep stirring until the dough thickens and fully absorbs the water.
  4. Pour the dough into the bread pans. Smooth the top of the dough with the back of a spoon. Let the dough nap in its pan for 2 hours minimum, though you can also let it rest overnight! (Soaking nuts and seeds makes them optimal for digestion).
  5. When ready to bake, use a knife to separate the dough form the sides of the pan. If the loaves pull away and retains their shape, you are ready to bake!
  6. Preheat the oven to 180 degrees. Place the loaves on the middle rack and bake for 20 minutes. Remove the loaves from the oven and flip them upside down out of the pans and directly onto the oven rack (or another cleaner rack if you have one). Bake for about 45 minutes more. The bread is done when it sounds hollow if tapped.
  7. Let the bread cool completely before slicing; don’t let the warm, freshly-baked aroma seduce you into early cutting, or it will crumble! Store the bread in an airtight container for up to five days, or slice the bread and freeze it for toasting another day.
  8. I recommend toasting each slice before serving. Before toasting, each slice tends to retain a moist quality that isn’t as good as a firm, nutty toasted surface made perfect for eating plain or lathering with hummus. You can let it cool after toasting if you prefer room temperature bread.