Can I use roasted nuts or salted nuts?

While roasted and salted nuts can be delicious, I strongly recommend going with raw and unsalted varieties here. During baking, the nuts toast naturally, creating maximum flavor and perfect crunch. Salted nuts could make the loaf too salty, and roasting beforehand can intensify bitterness.

Is this bread gluten-free?

Absolutely! There’s no wheat or traditional flour here—only nuts, seeds, and eggs. Just make sure all your add-ins are also gluten-free if you’re adding anything extra.

What can I use instead of eggs for a vegan version?

If you’d like to experiment with a vegan version, try flax eggs! Mix ground flaxseed with water (about 1 tablespoon flaxseed to 2.5 tablespoons water equals one egg). The loaf will be more delicate, but still tasty.

Why does my bread crumble when I slice it?

If your bread crumbles, it’s likely because it wasn’t fully cool before slicing, or the nuts were chopped too coarsely. Give it time to set, and use a sharp serrated blade for the cleanest cuts.

Nut & Seed Healthy Fat Bread Recipe

Name: Nut & Seed Healthy Fat Bread Recipe
Prep time: 10 min
Cook time: PT-485242H18M42S
Total time: 1 h 10 min
Cuisine: Healthy
Ingredients: Main Ingredients; 5 large eggs, room temperature; 1 tsp fine sea salt; 1 cup raw cashews; 1 cup raw walnuts; 1 1/4 cups raw sliced almonds; 1 cup raw sunflower seeds; 3/4 cup ground flax seeds; 1/2 cup sesame seeds

Looking for an easy, nourishing bread that you can actually feel good about eating—anytime, any day? This Nut & Seed Healthy Fat Bread might just become your new go-to. It’s quick to prep, absolutely packed with rich, satisfying flavors, and has the kind of hearty texture that keeps you coming back for slice after slice. With no fancy flour, no kneading, and pretty much no fuss, it’s perfect for busy weeknights or rushed mornings alike. Each bite brings together the crunch of nuts and seeds, a toasty aroma, and a subtle, wholesome depth you’ll instantly crave. Whether you’re after a bread for breakfast, lunch, or to fuel your afternoon snack—this one hits the mark.

Why You’ll Love This Recipe

Ridiculously Easy: No yeast, no waiting for dough to rise—just mix, bake, and enjoy.
Incredible Crunch & Flavor: Every slice bursts with the natural crunch of raw nuts and seeds. If you love hearty, textural breads, this recipe is your dream come true.
High in Healthy Fats & Protein: Packed with nuts and seeds, this bread provides lasting energy and keeps you full for hours. It’s low-carb and gluten-free friendly, perfect for a wide range of diets.
Ideal for Meal Prep: Make a loaf, freeze what you don’t eat, and simply toast it when you need it—talk about convenience!

Ingredients You’ll Need

Gather these pantry staples and you’re halfway there!

Eggs: The glue of this recipe, eggs bind all the nuts and seeds together, creating structure and fluffiness without flour.
Fine Sea Salt: Adds balance and subtly enhances the nutty flavor—don’t go without it.
Raw Cashews: Mild and creamy; they toast beautifully and give the loaf a soft bite.
Raw Walnuts: Rich, hearty flavor (and countless healthy omega fats); walnuts also add a pleasant chew.
Raw Sliced Almonds: For crunch and mild sweetness; sliced almonds create slices that cut easily.
Raw Sunflower Seeds: These toasted sunflower seeds bring a warm, earthy crunch while packing in nutrients.
Ground Flax Seeds: A must for binding and fiber content; they help the loaf hold together and lend a faintly nutty aroma.
Sesame Seeds: Tiny pops of flavor and crunch with every bite, plus toasty undertones as they bake.

Tip: Make sure all your nuts and seeds are unsalted and raw—this keeps flavors pure and avoids excessive saltiness after baking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feeling adventurous? This bread recipe is a great canvas for customization. Here are some easy swaps and add-ins:

Mix up the nuts: Try pecans, hazelnuts, or even pistachios in place of any of the nuts listed.
Add spices: Toss in a little cinnamon or a pinch of nutmeg for a warm, aromatic twist.
Go sweet & savory: Stir in a handful of dried cranberries, chopped apricots, or even some fresh chopped rosemary for extra depth.
Vegan version: Use a vegan egg substitute like flax eggs, though the texture will be more delicate—experiment to find your favorite ratio.
Extra seeds: Pumpkin seeds are fantastic for added color and flavor.

How to Make Nut & Seed Healthy Fat Bread

Step 1: Prepare Your Pan and Oven

Heat your oven to 320°F. Line a loaf pan with parchment paper; this ensures the bread pops out easily after baking (nobody wants to lose half the loaf to the pan).

Step 2: Mix the Eggs and Salt

In a large bowl, crack all your eggs and whisk thoroughly with the sea salt. This step not only distributes the salt but starts to build the structure for the loaf—make sure the mixture is slightly frothy.

Step 3: Combine the Nuts and Seeds

Add the cashews, walnuts, sliced almonds, sunflower seeds, ground flax, and sesame seeds straight into the bowl with the eggs. Stir everything together until coated. Don’t be shy—mix well so you don’t have dry pockets.

Step 4: Fill the Loaf Pan and Bake

Spoon the nut and seed mixture into your parchment-lined loaf pan. Press it down lightly so it’s evenly distributed, but don’t pack it too tightly. Slide it into your preheated oven and bake for 55–60 minutes, until the loaf is golden on top and feels firm when pressed gently.

Step 5: Cool and Slice

Remove from the oven and let the bread cool completely on a rack. Seriously, let it cool—this helps it set so you get lovely, sturdy slices. Once cool, use a sharp, serrated knife for clean cuts.

Note: Trying to slice while warm is tempting, but you’ll end up with crumbled pieces. Patience pays off!

Pro Tips for Making the Recipe

Line your pan: Parchment paper is non-negotiable. You want the loaf to pop right out when it’s fully cooled.
Let it cool: Don’t rush slicing; waiting helps the structure set and makes for tidy slices.
Use fresh nuts and seeds: Since the flavors are front and center, stale ingredients just won’t do—always check for freshness.
Toast before serving: A quick pop in the toaster enhances all the nutty notes and makes each slice even more irresistible.
Freeze for convenience: Slice the loaf before freezing so you can grab a piece whenever you like—no need to defrost the whole thing.

How to Serve

This bread is so versatile, you’ll find a million reasons to put it on your plate:

Breakfast: Top toasted slices with smashed avocado and a sprinkle of sea salt, or slather with creamy nut butter and berries.
Lunch: Use as a base for open-faced sandwiches—try hummus, sliced tomato, or smoked salmon with fresh dill.
Snack: Pair with a bit of honey or a dab of ricotta for a wholesome energy boost.
Cheese Board: Cut into thin slices and pile up next to your favorite soft cheeses, olives, and fruit.

It stands up well to both sweet and savory toppings—get creative!

Make Ahead and Storage

Storing Leftovers

Once the loaf is completely cooled, slice it up and layer the pieces between parchment paper. Store in an airtight container in the fridge for up to a week. This keeps each slice fresh and prevents them from sticking together.

Freezing

For longer storage, freeze the slices! Stack them with parchment between each one to make grabbing a single serving easy. Bread stays fresh in the freezer for up to 2 months.

Reheating

To reheat, simply toast straight from the fridge or freezer—no need to thaw first. Toasting brings all the flavors back to life and gives the bread a delightful crunch.

FAQs

Can I use roasted nuts or salted nuts?

While roasted and salted nuts can be delicious, I strongly recommend going with raw and unsalted varieties here. During baking, the nuts toast naturally, creating maximum flavor and perfect crunch. Salted nuts could make the loaf too salty, and roasting beforehand can intensify bitterness.
Is this bread gluten-free?

Absolutely! There’s no wheat or traditional flour here—only nuts, seeds, and eggs. Just make sure all your add-ins are also gluten-free if you’re adding anything extra.
What can I use instead of eggs for a vegan version?

If you’d like to experiment with a vegan version, try flax eggs! Mix ground flaxseed with water (about 1 tablespoon flaxseed to 2.5 tablespoons water equals one egg). The loaf will be more delicate, but still tasty.
Why does my bread crumble when I slice it?

If your bread crumbles, it’s likely because it wasn’t fully cool before slicing, or the nuts were chopped too coarsely. Give it time to set, and use a sharp serrated blade for the cleanest cuts.

Final Thoughts

Nut & Seed Healthy Fat Bread is proof that nutritious eating and pure deliciousness absolutely go hand in hand. It’s reliable, it’s rich in flavor, and it honestly couldn’t be easier—so don’t hesitate to try it out. There’s joy in every slice, and it might just become your newest staple. Give it a bake, have fun experimenting with your favorite additions, and savor the wholesome goodness you’ve created!