Nutty Seedy Bread, grain-gluten-dairy free!

When you need a bread without grains, gluten and dairy free, I have one delicious solution! This bread made with nuts, seeds and eggs, is a great treat when you try to eliminate grains. It is also a very high protein snack and goes great with any kind dips or nut butters.

I discovered this bread when I was detoxing and it really satisfied my need for a bread when I was eliminating grains.

You can make with any nuts and seeds available at home and here is my version.

I added some Ayurvedic spices but you can add any spice of your choice to add flavor and support digestion.

Enjoy with my sunflower seeds spread or guacamole or any dip of your choice!


  • 5 big eggs (or you can replace these with “chia eggs” by mixing 5 tbs of chia seeds with 10 tbs of water and keeping it 5-10 minutes to become jelly-like regular eggs. 1 egg equals 1 tbs of chia seeds + 2.5tbs of water)
  • 1 teaspoons of sea salt and 1tsp of mix of grinded cumin-coriander-fennel seeds
  • 3 table spoon of olive oil
  • 1 Cup of each nuts and seeds, grinded as small as possible:
  • Raw almonds
  • Raw hazelnuts and/or walnuts, pecans
  • Pumpkin seeds
  • Sunflower seeds
  • Sesame and nigella seeds (plus 1 tbs for sprinkeling on top)
  • 1/2 cup of mixed dry fruits, chopped in small pieces like apricots, dates, plums, or cranberries, raisins (sparing a few to decorate on top)
Nutty Seedy Bread, grain-gluten-dairy free


  • Preheat oven to 170 degrees Celsius
  • In a food processor, blender, or coffee bean/nut/seed grinder take all the nuts and seeds and grind them until a fine powder is created. Pour into a large mixing bowl, add salt, mix all well and set aside.
  • In a small mixing bowl, whisk the eggs and then add olive oil. If you are using “chia eggs” mix seeds with water and let it sit 5-10minutes
  • Add the eggs & oil to nuts/seeds and add the dried fruits and mix well. Use you hands to knead the dough and get a texture that holds on. If not, add some water to make it moister.
  • Pour the mixture into a small rectangular cake or bread pan, press with your fingers to place the dough firmly.
  • If you have time, cover the dough and let sit at room temperature for 2 hours and up to 24 hours. If you don’t have time, it is still good! Just continue 🙂
  • You can decorate the top with sesame or nigella seeds and/or dried fruits or any herb you like e.g. oregano.
  • Bake for 60 minutes
  • Let cool at room temperature before slicing.
  • Store the bread in an airtight container in the refrigerator for 5-7 days.
  • Toast the bread before you eat!
  • You can also freeze this loaf in individual slices.
  • Enjoy!

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