Superfood Bread – Gluten-free Vegan Oat & Seeds Bread (no flour or yeast!)

  reading time: 3 min

Today I want to share with you a recipe for a gluten-free, flour-free bread that has been shared on several platforms by various authors such as The Healthiest Bread in the World (2017), or Life Changing Bread (2014), or Vegan Gluten Free Seeded Oat Bread (2014) or Superfood Bread (2013), and it was even covered by The Telegraph in 2014. In Germany it was shared by Silke Leopold, and has even been dubbed a "Wunderbrot" (Miracle Bread) by the German youtube channel Weltverborgen, which shared basically the same recipe last year that went pretty viral. I tried tracking the recipe back to its original source, and I think it was first published on the website My New Roots under the name of The Life-Changing Loaf of Bread in 2013 – who was introduced to it by a friend.

Basically, it's a nut & seed superfood bread with psyllium husks as the key ingredient that is packed with seeds, nuts and oats, in other words: FIBER and HEALTHY FATS! As a result, this bread is nutty, crunchy, satisfying and keeps you full for hours.

Psyllium husk is used as a binding agent for the rolled oats to compensate for the lack of gluten which is usually found in wheat and spelt flour. It is also said to be beneficial for heart conditions, regulate blood sugar levels and even aid in weight loss.

This bread is
& incredibly healthy!

If that doesn't convince you yet, it doesn't require any kneading, and is whipped together within 5 minutes. The process of resting, baking and cooling does take up half the day (or the night), but the result is more than worth your wait!

A delicious, nutritious energy-booster to kick-start the day with or as an afternoon pick-me-up.


Preparation time: 1 hour 5 mins (+ 2 to 12 hours soaking time)
Main ingredients: oats, sunflower seeds, psyllium husk
difficulty level: easy
makes: 1 loaf
suitable for: vegan, lactose-free, gluten-free, soy-free, sugar-free, low-sodium


145 g (1 1/2 cups) rolled oats, about 1/2 cup whole, 1 cup ground (buy certified gluten-free if this is a concern)
135 g (1 cup) sunflower seeds, whole
90 g (1/2 cup) flax seeds, ground

2 tbsp chia seeds, ground
65 g (1/2 cup) walnuts, ground
4 tbsp psyllium seed husks
1 tsp salt
3 tbsp coconut oil, melted
350 ml (1 1/2 cups) water



Grease a loaf tin, or line with parchment paper.

Combine all dry ingredients in a large mixing bowl.

Add melted coconut oil and water. Quickly mix everything together vigorously, and immediately pour the dough into the prepared loaf tin (the mixture thickens as soon as you add the liquid).

Leave the dough to rest in the refrigerator for at least 2 hours, preferably 10 to 12 hours (e. g. overnight), covered with a tea towel.

After 2 to 12 hours, preheat oven to 200 °C / 400 °F.

Place the prepared loaf tin into the preheated oven, and bake the bread for 30 minutes at 200 °C / 400 °F. Gently remove the bread from the tin, place it upside down directly on the rack, and bake for another 20 to 30 minutes at 180 °C / 350 °F. The bread is done when it sounds hollow when tapped.

Remove the bread from the oven, and leave to cool completely on a wire rack before cutting, otherwise it will fall apart!

Once cooled completely, slice and enjoy plain, or with a smidge of butter or your favourite spread on top. Leftover slices can be toasted up until they are nice and crisp.

Store in an airtight wrapping or container for up to 5 days. It freezes well, too – slice before freezing, and toast to eat.

This bread makes the perfect base for avocado, hummus, (vegan) cream cheese, smoky tofu slices, my homemade red onion & redcurrant relish or with something sweet like raw honey or my Himalayan Balsam jelly, and and and ... 😊

To make the seedy version, mix all the dry ingredients without grinding them first, add melted coconut oil and water, and mix everything together vigorously. Continue with the rest of the recipe.
- Feel free to use
almonds or hazelnuts (or a mix of both) instead of walnuts. If you can't tolerate nuts, replace them with more sunflower seeds, or pumpkin seeds!
- Instead of chia seeds, you could use hemp seeds or even desiccated coconut.
- Instead of rolled oats, use another kind of gluten-free flakes such as quinoa flakes, rice flakes, or millet flakes, perhaps adding a bit more water as they might absorb more. Basically: As long as the type of ingredients (flakes, seeds, nuts, water) stay in the same proportion, you should be fine. However, there is no substitute for the psyllium husk! This is what holds the bread together.
- You could also add 1 tbsp of maple syrup, agave syrup, date syrup or honey to the mixture, if you feel like adding a little bit of sweetness to the bread. Even more wholesome sweeteners would be a handful of raisins, chopped dates, apricots or figs! Perhaps with a dash of cinnamon as well?

Looking for more gluten-free recipes? Check out some of my favourites:

 Red Lentil Rice Burgers (vegan, gf)