It was some time ago that a recipe for flourless seed bread went viral on the internet. I’ve had the ingredients all ready for ages, just no time to roll up my sleeves and get to baking. So when I found myself wondering what I should bring to a friend’s party that would be both tasty and wholesome, I didn’t have to search long.

The method was very simple. The bread looked interesting, but I couldn’t eat more than two slices in one sitting, it was so dense! It’s great as an interesting deviation from the norm and could work as a substitute for regular flour bread, but I simply can’t live without my good old sourdough wheat and rye loaf.

Flourless Seed Bread


For a loaf pan 20cm long
Preparation 10 min. + 2 hours resting + 1 hour baking

150g oats (I used spelt)
125g sunflower seeds
100g linseeds
50g roasted hazelnuts
3 tbsp chia seeds
4 tbsp psyllium
1 tbsp maple syrup
1 tsp salt
3 tbsp melted coconut oil
350ml cold water


Toss together all the seeds and oats. Add the salt, maple syrup, coconut oil, and combine. Pour the water over and leave to rest for 10 minutes.

When the water has been absorbed by the dough, transfer it into a loaf pan lined with parchment paper. Press down the dough to make a uniform, dense mass. Leave to rest for 2 hours (or overnight).

Bake at 170C for 20 minutes. Carefully take out the bread, turn it upside down in the pan and bake for another 30-40 minutes until golden.

Let cool completely before serving.

Inspiration: recipe here