Gluten-free nut bread with hemp and chia recipe


An essential part of our Christmas menu is this delicious gluten-free nut bread. Look no further, you’ll fall in love with it!

This bread keeps for long if stored in the fridge, it’s filling and goes well with any savoury or sweet spread for breakfast or soup for lunch. The best thing about it post-holidays is that you can take a few slices and enjoy it as a post workout snack: it’s rich in dietary fibre and protein.

I wouldn’t say that it’s an easy bake. After all, what kind of bread is easy to make? You need a bit of planning to start with, but it’s a bread recipe that cannot fail!

First of all, you will need to hydrate the seeds, nuts and other secret ingredients, at least two to three hours before baking. This is a nut and seed mixture (and feel free to use your favourites). You’ll have to add raw chia seed powder and psyllium husks, the two ingredients that will help in tying the dough. They will give your bread a nice nutty taste. On top of that, adding raw hemp seed powder will bring some more plant protein and fibre that is great for digestion.

In the following step, baking is pretty simple, although it takes longer than for a regular bread. Half way through, you will need to take the bread out of its tray and bake it for another half an hour. If you have a longer and higher tray, the bread will rise but after it has cooled down, it will collapse. Don’t worry, that’s normal. This isn’t a type of bread that needs to rise! It’s a moist and compact bread, very similar to the German rye bread.

I recently served this yummy bread at a family and friends reunion; it came as an avocado & hummus toast. Everyone was impressed with the combination of flavours! The bread goes perfectly with avocado and some fresh veggies. It is a real gold, especially for those who are gluten intolerant and need a daily substitute. So, go ahead, try it and share with us your version and bread pictures!


Makes 1 bread, prepares in 1h 30 mins if you soak the mixture ahead.

100% plant-based, gluten-free and vegan


How to:

  1. Mix all the ingredients in a bowl adding water and stirring really well.

  2. Leave to rest for at least 2-3 hours, the mixture to absorb all the liquid and hydrate.

  3. 15 min before baking, set the oven on 175º C.

  4. Prepare a bread tray with parchment paper.

  5. Pour the mixture into the tray and even out with a spatula.

  6. Bake for 50 min, then take out of the tray and bake again for 30 min.

  7. Take out of the oven and let it cool down before slicing.

  8. Once cooled down, store in the fridge (for 5-7 days). Enjoy!