Gluten-Free Nut & Seed Bread (Adventure Bread)
If you can’t eat gluten but still want something wholesome to spread your hummus on, this nut and seed bread is a delicious, nutrient-packed alternative that keeps you full and fueled.
A few weeks ago as I was scrolling through my Instagram feed I came across a post for an Adventure Bread Recipe by one of my favourite creators, @shutthekaleup .
I was intrigued but a little sceptical because, ingredient-wise, it looked very similar to the Life-Changing Bread recipe I had tried years ago on Pinterest.
Gluten-free and life-changing, I had thought back then… Sign me up!
Well… it didn’t quite change my life 😅
Here’s why:
- I wasn’t yet a fan of nuts or seeds
- I wasn’t used to dense breads
- I didn’t enjoy food with “too much texture”
It wasn’t the bread’s fault – it was me. I just wasn’t ready yet.
So if you’re early in your gluten-free journey and you’re not a fan of dense breads, it might be better to start with my newbie gluten-free bread recipe instead. But trust me, keep an open mind, this one’s different, and you might just fall in love.
Why You’ll Love This Nut & Seed Bread
✅ Gluten-free + vegan
✅ Packed with protein and fibre
✅ Perfect for meal prep
✅ Freezes and toasts beautifully
✅ Seed-cycling friendly
Adventure Bread, as I later learned, is a creation of San Francisco native Josey Baker It’s a rich, dense, nut-and-seed loaf that’s hearty enough to get you through any adventure.
Whether you’re hiking a trail, chasing a toddler, or just surviving Monday, one slice will power you through 😅
From Adventure Bread → Life-Changing → Truly Life-Fitting Bread
The first time I made Adventure Bread, I followed @shutthekaleup’s recipe to a tee. But by my second attempt, I started to make it my own with a few tweaks.
Tweak #1 – The Seeds
As you might know, I’m a big advocate of seed cycling a food-as-medicine practice that supports hormone balance. I adjusted the seeds in my bread so that they align with the follicular and luteal phases of the menstrual cycle.
Tweak #2 – The Nuts
Over time, I’ve grown to love nuts and seeds, especially almonds and hazelnuts. They add a rich, slightly sweet flavour that pairs beautifully with oats and olive oil.
Tweak #3 – The Texture
I like my seed bread to have texture, but not big chunks.
So I lightly pulse the nuts and seeds in a food processor – just enough to break them down without turning them into flour.
How to Make This Gluten-Free Nut & Seed Bread
This gluten-free nut and seed bread couldn’t be easier – no kneading, no yeast, no fancy equipment. Just mix, rest, and bake!
Full Instructions can be found in the recipe card below but here’s the basic rundown.
Ingredients You’ll Need
- Rolled oats – the base that holds everything together. Make sure they’re certified gluten-free.
- Mixed nuts & seeds – add protein, healthy fats, and crunch. Use what you love or have on hand.
- Psyllium husk – the secret to that perfect sliceable texture. Don’t skip it!
- Olive oil – adds moisture and richness. You can sub liquid coconut oil if preferred.
- Honey or maple syrup – just a touch for flavour and to help it brown nicely.
- Sea salt – enhances every nutty, toasty bite.
Method (Simple & Foolproof)
- Toast (optional, but worth it): Toast the nuts and seeds at 350°F / 180°C for about 10–15 minutes to bring out a deep, rich flavour.
- Pulse: Once cooled, blitz the mixture in a food processor until the nuts and seeds are broken down but still have texture — you don’t want flour.
- Mix: Combine the dry mix with oats, psyllium husk, salt, olive oil, water, and your sweetener of choice. Stir well until it forms a thick batter.
- Rest: Pour into a loaf pan (I love using a silicone one so it pops right out) and let it sit for at least 2 hours — this allows the psyllium and oats to absorb the liquid.
- Bake: Bake until golden, firm, and fragrant. Cool completely before slicing (trust me, it’s worth the wait!).
How to Store & Serve Gluten-Free Nut and Seed Bread
This bread keeps beautifully – in fact, the texture and flavor improve after a day or two.
To Store:
- Let the loaf cool completely before slicing.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
💡 Tip: Freeze individual slices between parchment paper – that way you can pop one straight into the toaster whenever you need it.
To Serve:
- Delicious toasted and topped with hummus, chia seed jam, or nut butter.
- Try it as a hearty base for open-faced sandwiches or alongside a warm bowl of soup or stew.
- Since it’s packed with protein and healthy fats, one slice makes a satisfying on-the-go breakfast or snack.
FAQs About Nut & Seed Bread
Absolutely! This bread freezes beautifully. Slice it first, freeze flat, then store in a reusable freezer bag. Toast slices straight from frozen – no need to thaw.
It’s grain-free adaptable, but not strictly keto since it includes oats. For a paleo version, replace oats with extra nuts and seeds and use coconut flour to help bind.
It’s usually a sign that the mixture didn’t rest long enough before baking. Psyllium husk needs time to absorb moisture and hold everything together — give it at least an hour to set before baking.
The name comes from San Francisco baker Josey Baker, who created it as a nutrient-dense loaf for hiking and outdoor adventures. It’s hearty, portable, and keeps you fueled for hours – whether your ‘adventure’ is a trail, a toddler, or just Monday. 😅
This gluten-free nut and seed bread might not taste like traditional bread, but that’s exactly what makes it special. It’s hearty, nourishing, and deeply satisfying
If you give this nut and seed bread recipe a try, I’d love to hear how it turns out! Leave a comment below :)
Gluten-Free Nut & Seed Bread (Adventure Bread)
Equipment
- Large mixing bowl
- food processor
- Measuring cups & spoons
- Loaf pan (9×5-inch or silicone loaf pan)
- Parchment paper (if not silicone)
- Spatula or wooden spoon
- Oven
Ingredients
- 2 ½ cups water
- 2 cups certified gluten free rolled oats
- 1 cup almonds
- 1 cup pumpkin seeds
- ¾ cup flax seeds
- ½ cup hazelnuts
- ½ cup psyllium husk powder
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons honey or maple syrup
Instructions
- Preheat your oven to 350ºF (180ºC) for toasting the nuts and seeds. This step is absolutely optional but makes for a much improved flavour. If you buy toasted unsalted nuts and seeds you’re already winning!
- Toast nuts and seeds in the oven at for about 15 minutes. Keep a close eye on them as they can burn easily.
- Blitz the toasted nuts and seeds in a food processor until the nuts and seeds are broken down but not completely flour like in consistency. You’re going for some texture but not whole chunks of nuts.
- In a large bowl combine the semi ground nuts and seeds with rolled oats and remaining ingredients.
- Mix, mix mix until you have a unified batter.
- Pour your adventure bread batter into a silicone loaf pan or a regular loaf pan lined with parchment paper.
- Cover the loaf pan with a kitchen towel or plastic wrap and place it in the fridge for a few hours or overnight. This step is very important! There are no eggs or gluten in this bread to bind the ingredients together. Psyllium husk is doing the binding and this step allows all the ingredients time to marry together for a bread that slices well and does not fall apart.
- When you’re ready to bake your bread remove the loaf from the fridge and allow it to come to room temperature on the kitchen counter. Preheat your oven to 400ºF (200ºC) and bake the bread for 55 minutes.
- Remove the bread from the oven and allow it to cool on a wire rack for at least 2 hours. Yes 2 hours! This step is uber important! If you slice this adventure bread before it has completely cooled it might be gummy on the inside or crumble.
- Slice up your bread. Thin slices are best (around ½ inch / 12mm) I usually get 12 slices out of my loaf. Adventure bread slices can be wrapped in parchment paper and frozen for later consumption. The frozen slices can be placed directly into your toaster.
- Enjoy! I like to top mine with hummus and radishes or almond butter and chia seed jam for a sweet treat.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 3 months. Toast straight from frozen.
- Resting Time Matters: Don’t skip the chilling/resting step — it helps the psyllium husk bind everything so the loaf holds together perfectly.
- Sweetener: Maple syrup or honey both work — choose based on your dietary needs.
- Nut-Free Option: Replace almonds and hazelnuts with extra seeds (try sunflower or pumpkin seeds).
- Flavour Boost: Toasting the nuts and seeds first makes the bread more aromatic and rich.
- Serving Ideas: Delicious with hummus, smashed avocado, or nut butter + banana.
Hey Krystal, does each slice contain 339 cal or the whole bread? Can i pair it with eggs for breakfast?
Hey Michelle! Yes you can most definitely pair it with eggs. As I mentioned in the post I prefer it toasted and you might too :) 339 is per serving. One loaf = 12 servings in total. It’s high calorie because its almost all nuts and nuts are a calorie dense food.Hope you enjoy it!
Hi Krystal – this is so fascinating. I love your posts on seed cycling. I’m confused a bit though–I thought you said that the seeds have to be raw but this is baked. So how does that work with the raw issue? Thanks! And by the way, I think we “met” on Google + or somewhere a long time ago so nice to reconnect!
Hi Adrienne, so nice to hear from you. You’re right, to reap the full benefits of seed cycling the seeds should be taken raw and ground. The Adventure Bread Recipe is very flexible so you could easily use any type of nuts and seeds. I have chosen to use flax and pumpkin to keep it seed cycling friendly for those who are following the protocol because what I’ve found is that if you’re doing seed cycling its best to not ‘mix’ the seeds, raw or cooked. Hope that makes sense :)
Darnit! I was so excited to try this recipe, but I do not tolerate oats, even GF ones. What do you think about trying it with Cassava flour?
Hi Abby, perhaps another grain of similar consistency like quinoa flakes could work.If you use flour the liquids will probably have to be adjusted.