Vegan nut and seed bread

Vegan nut and seed bread

Green Kitchen Travels

I am Danish, so Copenhagen is naturally the destination our family travels to most often. Every time we go back home, we are invited to a smørrebrød gathering at my grandparents’ house. They fill their table with different jams, spreads, pickled fish, vegetables and egg salads that we all use to top our rye bread. As the Paleo diet has become trendy in Denmark, a nut, seed and egg bread has lately started to replace the rye bread on many smørrebrød tables. Even if my grandparents prefer the traditional version and I will never give it up myself, I think the nut bread is brilliant. We have tweaked the original recipe to make it completely vegan.

You can use any seeds or nuts for this recipe, or make it nut-free and add just seeds (made up to the relevant quantity). Remember that the psyllium husks powder is essential for this recipe as an egg substitute. If you can’t find it in health food stores, you can order it online – it’s not expensive. To use eggs instead, see the tip at the end of the recipe. The bread is also really delicious with added grated vegetables such as carrots, courgette, beetroot or apples. — Luise


Quantity Ingredient
2 tablespoons psyllium husks powder
350ml water
100g almonds
100g hazelnuts
100g sesame seeds
100g sunflower seeds
100g flax seeds
100g pumpkin seeds
1 teaspoon fine sea salt
3 tablespoons cold pressed coconut oil, melted, plus extra for greasing
or 3 tablespoons olive oil, plus extra for greasing
a handful raisins, (optional but delicious)
or a handful dark chocolate, chopped, (optional but delicious)


  1. Preheat the oven to 180°C. Mix the psyllium husks powder and water very well together in a bowl and set aside for 5 minutes until it forms a thick gel.
  2. Meanwhile, place all the nuts and seeds in a bowl, add the salt, oil and raisins or chocolate, if using, and stir. Add the psyllium gel and give it a good stir with your hands – it is important to combine it well or you will end up with gel-like lumps in your bread. Set aside for 1 hour (this step is optional but the end result will be better). Pour into a greased loaf pan (30 x 10 cm 12 x 4 in) and bake for 60–70 minutes. Alternatively, spoon the batter into a greased 12-cup muffin pan and bake for 45–50 minutes. Remove from the oven and leave to cool completely (we know it is difficult, but it is very important) before slicing. Store wrapped in a clean tea towel in the fridge for up to a week, or put in the freezer – it freezes well.


  • Eggs are used in the original Paleo recipe and for a non-vegan version you can replace the psyllium husk powder and water with five eggs. Simply mix into the bread, tip into the tins and bake – there is no need to set aside for an hour.
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