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    Home > Recipes > Gluten-Free Vegan Recipes

    Nut Free "Life-Changing" Bread

    Updated: Apr 2, 2021 | Published: Feb 16, 2018 | by Amanda | 12 Comments

    Skip to Recipe

    I am a little obsessed with this nut-free loaf. Based on Sarah Britton's life-changing recipe, this also contains a little sneaky pumpkin because, well, I'm a Mum with a fussy kid. Sneaky is my middle name.

    A loaf of seeded pumpkin toast sliced on a wooden board
    Slices of vegan seeded pumpkin toast topped with mayonnaise and avocado on a wooden board

    I wish I could lay claim to this genius bread but it was introduced by Holistic Nutritionist and all-around awesome blogger Sarah from My New Roots. A few years ago Sarah posted the Life Changing Loaf of Bread and it turns out it is a little life-changing. I am an openly content non-breakfast eater, coffee is my morning master, but this bread in all its wonderful simplicity has me reaching for the toaster before I've finished my first jar of brew.

    My seeded pumpkin toast is a twist on the original recipe being nut-free and I've toasted the seeds and buckwheat to really bring out the flavours of those delicious elements. I've also added pumpkin and a touch of onion powder for texture and flavour. I am a firm believer in sneaking in vegetables wherever they can be snuck. The Elf is yet to outgrow her fussy stage - I totally thought she'd be over this by now - and is currently exploring a diet where she only eats white food and occasionally tan.

    So, while I have snuck in a vegetable here, it didn't hit its intended target. She took one look at the seeds and walked away. However, every adult that's tried this has loved it. So, while my daughter works on her scurvy, us adults are feeling great.

    I devour this toast, and I do mean devour, twice toasted (I love to really toast the seeds) with a good smear of chutney and a slice of vegan cheese. I love it with avocado too. If I'm not careful, this bread will make a morning person out of me.

    A close up image of seeded pumpkin toast topped with mayonnaise and sliced avocado

    If it being delicious wasn't reason enough to make this seeded loaf, the no-kneading, no temperamental flours or techniques clinches it for me. This bread doesn't rise, it doesn't grow, it has no leavening agents; its size is purely from the bulk of the ingredients. Mix, sit, bake, cool. Done.

    Enjoy, x.

    NB: For a gluten-free version, simply use gluten-free oats.

    More gluten-free recipes:

    Vegan Gluten-Free Chocolate Beetroot Cakes

    Coconut Gluten-Free Vegan Pancakes with Banana

    Flourless Tahini Caramel Black Bean Brownies

    Make This Recipe

    Sliced seeded bread topped with avocado and greens on a white background.

    Nut-Free "Life Changing" Bread

    Based on Sarah Britton's life-changing recipe, this nut-free seeded toast also contains a little sneaky pumpkin.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Vegan Bread
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 10 slices
    Calories: 289kcal
    Author: Amanda Logan

    Ingredients 

    • ¾ cup sunflower seeds 125 grams
    • ½ cup pepitas 90 grams
    • ½ cup flaxseed or linseeds 60 grams
    • ½ cup buckwheat groats 75 grams
    • 4 tbs psyllium husks
    • 1 cup mashed pumpkin 175 grams
    • 1 tbs maple syrup
    • 2 cups gluten-free rolled oats 225 grams
    • 1 teaspoon sea salt
    • 1 teaspoon onion powder
    • ¼ cup coconut oil melted (60ml)
    • 2 ½ cups water 590 ml

    Instructions

    • Pre-heat the oven to 350 degrees F.
    • Line a baking tray with baking paper and spread the sunflower seeds, pepitas, flaxseeds and buckwheat groats out.
    • Bake the seeds in the oven for fifteen minutes or until nicely toasted.
    • Combine the psylliam husks, mashed pumpkin, maple syrup, oats, salt, onion powder and coconut oil in a large mixing bowl. Add the cooled toasted seeds and fold through. Add the water and stir well.
    • Pour the mixture in to a large, lined bread pan and sit covered for at least two hours and up to 24 hours.
    • To bake, pre-heat the oven to 190 degrees C (375 degrees F) and place the loaf in the oven on the middle rack. Bake for one hour and fifteen minutes. Remove from the oven and allow to cool completely. Store in an airtight container in the fridge for up to a week.
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    Nutrition

    Calories: 289kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Sodium: 242mg | Potassium: 312mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3813IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    A close up image of vegan seeded pumpkin bread loaf sliced on a wooden board
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    Comments

      5 from 3 votes (2 ratings without comment)

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    1. Josh says

      May 13, 2021 at 12:21 pm

      5 stars
      Hi Amanda, have you tried sourdough? Such a great easy vegan food and so delicious, plus all the benefits of fermentation! I smother mine in Avocado (like way more than you have in the photo above haha) and its amazing

      Reply
    2. mary says

      November 06, 2020 at 3:24 am

      Oh my goodness this looks SO good. I love that you're using buckwheat groats. Do you think I could substitute something for the oil? I try hard to be oil free?
      Thanks:)

      Reply
      • Amanda says

        November 06, 2020 at 1:39 pm

        Hey there, Mary. Buckwheat groats are awesome! One of my favourite things to cook with. I haven't tried this without the oil but you could try subbing in some more pumpkin or add 1/4 cup of a nut butter. I'd love to know how it goes! x

        Reply
    3. Jojo says

      May 27, 2019 at 2:55 pm

      Hi,
      I am allergic to psyllium husk. Have you tried this bread with chickpea flour? It looks amazing and I would really like to try it.

      Reply
      • Amanda says

        May 27, 2019 at 9:18 pm

        Hi Jojo,

        I haven't tried it with chickpea flour but it is such a good natural binder, it should work. I'd love to know how it goes. Also you could try crushed chia seeds - they bind well too.

        Thanks for stopping by, Jojo. Let me know how it all turns out. A, x.

        Reply
    4. Patty says

      November 17, 2018 at 3:47 pm

      IYour site is delightful...iin the past I have steered clear of psyllium husk recipes because they have been gummy. What brand are you using? Whole or milled? I so want to make this bread. Also, I am glad I found your site.

      Reply
      • Amanda says

        November 17, 2018 at 8:37 pm

        Hi Patty! Thanks so much for stopping by - I am glad you found me too :-). I use milled psyllium husk to bind this bread. I am in Australia so I simply use the Macro brand from my Woolworths. I was planning on trying this recipe with a few tablespoons of chickpea flour. Chickpea flour coagulates beautifully when baked so it might work too. Stay tuned!

        Reply
    5. Chelse says

      March 29, 2018 at 5:10 am

      Seeded pumpkin toast sounds amazing. Can't wait to try this.

      Reply
    6. julie says

      February 23, 2018 at 4:59 pm

      Hi, could I make this without oil? How you you substitute it?

      Reply
      • Amanda says

        February 23, 2018 at 9:08 pm

        Hi Julie, I haven't tried but I think you could get by without the oil. Perhaps add a little more pumpkin to keep things moist. Let me know how you go!

        Reply
    7. Natalia says

      February 16, 2018 at 9:18 pm

      This bread looks amazing. Definitely going to give it a try!

      Reply
      • Amanda says

        February 16, 2018 at 9:19 pm

        Oh, cheers Natalia. I love this bread. I toast it up and eat it by the truckload. Thanks for the lovely note.

        Reply
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