Superfood Bread - Healthful gluten-free and vegan bread, high in fiber


  • Author: Kelly
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 mins
  • Yield: 2 loaves - 24 slices 1x
  • Diet: Gluten Free


Superfood Bread – Healthful gluten-free and vegan bread, high in fiber



  • 2 cups almond flour
  • 2 cup rolled oats
  • 1/2 cup hemp seeds
  • 1/3 cup chia seeds
  • 1/2 cups flax meal
  • 1/2 cup psyllium husk
  • 1 tbsp maple syrup
  • 3 cups water
  • 1 tsp salt
  • 1/2 tsp baking soda with 1 tsp apple cider vinegar (optional)
  • 1/3 cup seeds or nuts of your choice (optional)
  • Pumpkin seeds or other seeds for toppings


  1. Preheat oven at 350F
  2. Mix all the dry ingredients together in a mixer bowl
  3. Add water and let sit for 1 minute
  4. Mix well using the mixer or your hands
  5. Grease 2 loaf pans or line with parchment paper.
  6. Divide the mixture into the pans.
  7. Top with seeds if desired
  8. Bake for 1h
  9. Cool for 5-10 minutes and remove from the mold
  10. Slice each loaf into 12 slices. Toast if necessary or can be reheated in the oven.
  11. Serve with nut butter, avocado, hummus…
  12. Keeps well in the freezer for 3 months or in the fridge for 5 days.


The baking soda and apple cider vinegar will help the bread to rise as there is no egg. However it’s not mandaroy and the bread will be just a bit more compact without.

You can make 1 large loaf and not 2 if you prefer. However, I noticed that the bread bakes better when you make 2 loaves. If you do make only 1, lower the temperature and increase the baking time. When you remove the bread from the mold slice it and if the inside is still a bit too moist, either freeze and toast each slice as you eat or put back in the oven for 5 minutes at 350F.

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