meal prep healthy seed bread (plant-based + gluten-free)
if you’re looking for a nutrient-packed bread that’s perfect for both sweet and savory meals, this meal prep healthy seed bread has your name on it.
it’s plant-based, gluten-free, and loaded with wholesome ingredients like seeds, oats, and almond flour.
whether you’re making avocado toast or pairing it with almond butter and jam, this bread is as versatile as it is delicious.
taste & texture
this bread has a hearty, nutty flavor that comes from the mix of seeds and oats.
it’s naturally earthy with the absolute slightest hint of sweetness from the maple syrup.
the texture is dense yet moist, with just the right amount of chewiness from the psyllium husk and oats.
the seeds give it a satisfying crunch, making every bite a textural piece of heaven.
health benefits
this seed bread isn’t just delicious—it’s a nutritional powerhouse.
sunflower seeds and pumpkin seeds are rich in healthy fats, protein, and essential minerals like magnesium and zinc.
chia seeds and flaxseed meal add omega-3 fatty acids and fiber, which promote heart health and digestion.
oats and psyllium husk provide even more fiber, helping you stay full and satisfied.
it’s the ultimate bread for those who want to enjoy bread while fueling their body with nourishing ingredients.
the seeds and substitutions
this recipe uses sunflower seeds, pumpkin seeds, chia seeds, flaxseed meal, and sesame seeds for a rich variety of flavors and textures.
if you want to mix it up, feel free to swap in hemp seeds, poppy seeds, or even crushed nuts like almonds or walnuts.
no almond flour? coconut flour or additional oat flour can be used as a substitute but the texture will change
how to make it
making this bread is as simple as mixing the ingredients together and letting the dough rest.
the psyllium husk and chia seeds do most of the work, binding the ingredients together and creating a dough that’s easy to shape.
after resting, it’s baked to golden perfection!
letting it cool completely is key to achieving clean, perfect slices.
storage tips
this bread is a meal prep dream because it stores so well. keep it in an airtight container in the fridge for up to a week, or slice it and freeze the slices for up to 3 months.
frozen slices can be popped directly into a toaster for a quick and easy snack or meal base.
enjoy it sweet or savory
this bread is incredibly versatile and works for both sweet and savory dishes.
for a sweet option, try spreading almond butter and banana slices or a drizzle of maple syrup.
for savory, it’s perfect with avocado, hummus, or your favorite vegan cheese.
you can even use it as a base for open-faced sandwiches or mini toasts at your next gathering.
with its incredible taste, texture, and health benefits, this meal prep healthy seed bread is bound to become a staple in your kitchen.
it’s easy to make, endlessly customizable, and perfect for any time of day.
whether you’re a seasoned baker or a total beginner, this recipe is as foolproof as it gets. happy baking!
if you love Meal Prep Healthy Seed Bread (Plant-Based + Gluten-Free), then try these other recipes from upbeetandkaleingitblog!
Decadent Healthier No Bake Ferrero Rocher Cups
Delicious Cinnamon Apple Cream Cheese Bake
The Best No Bake Healthy Brownies with Cookie Dough Date Caramel
The Best No Bake Peanut Butter Chocolate Cheesecake
Healthy Vegan and Gluten-Free Fluffy Apple Rings
Gluten-Free Miso Banana Cake with Cinnamon Frosting (Plant-Based!)
Unreal Plant Based Chocolate Protein Cheesecake
The Ultimate Vegan and Gluten-Free Banana Cake
Healthier Vegan and Gluten Free Thin Mint Cookies
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Amazingly Vegan and Gluten-Free Flourless Brownies
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Ingredients
Method
- in a large mixing bowl, combine all the dry ingredients: sunflower seeds, pumpkin seeds, chia seeds, flaxseed meal, sesame seeds, gluten-free oats, psyllium husk, almond flour, and salt. mix well.
- pour the wet ingredients into the dry ingredients and mix until everything is fully combined. the mixture should form a thick dough.
- line a loaf pan with parchment paper and press the dough evenly into the pan. smooth the top with a spatula.
- let the dough sit at room temperature for about 30 minutes. preheat your oven to 350°f (175°c). place the loaf pan in the oven and bake for 50 minutes (we used a Caraway brand standard 1 lb bread pan).
- remove the bread from the oven and let it cool completely (at least 30 minutes) on a wire rack before slicing.
- serve with your favorites and enjoy!
I cant use almond flour any other flour?
please see the post for substitution options 🙂
Can you use a loaf pan not a bread pan i dk where to find one
hi! if you’re using a larger pan, be sure to adjust the baking time accordingly :)!
I believe its only the US that uses the “cup” measurement – makes no sense to us in the UK – as the “cup” measurement (when I google it) seems to vary, so it be really useful to know what grams to use in this recipe as its the only one I can find that is gluten AND egg free. Thanks
hi! there are lots of online converters :)!
Yes but the “cup” seems to change as a measurement between sugar and flour – it’s crazy?!
Made this today loved it! Can’t wait to make and share with my healthy loving friends! Thanks for sharing your recipes!
YAY and thank YOU!
This bread is incredible! Thank you!! It reminds me of the gluten free bread from Le Pain Quotidien.
amazing!! thanks so much, Brianne!
For any UK people who prefer grams and mls
147 g sunflower seeds
74g pumpkin seeds
42g chia seeds
37g flaxseed
42g sesame
150g gluten free rolled oats
41g psyllium husk
24g almond flour
1tsp sea salt
1 tbsp maple syrup
60 mls olive or avocado oil
350 mls water
Oh ….and I just made it! Delicious topped with humous, grated carrot, pomegranite, arugla and olives!! Thank you for sharing this recipe!
YUM!
Hi! Do you have nutrition info?
hi!! not for this one but there are lots of online calculators to plug in ingredients :))!
I made this bread today and it is a WINNER. Wow – completely easy, quick, and so so delicious. We had it for dinner with soup. My husband topped his with cream cheese. I ate mine plain, blissfully happy and marveling at the the wholesome ingredients. Thank you, Mary! Thank you!
that’s so wonderful to hear! thank you, Jean!!
i made the bread. The recipe was lovely but to be honest the bread was still very wet, so baked it for another 18mins. And even now, when toasted, the bread falls apart. Would more almond flour help for keeping it together? Or more psyllium husk? Its a nutritionally packed bread for sure:)