If you’re on a mission to lose weight, you know the importance of finding nutritious, satisfying meals. Our Nut and Seed Bread is here to help! Packed with wholesome ingredients like walnuts, pumpkin seeds, and gluten-free oats, this bread not only supports your weight loss journey but is also a delightful addition to your meals.
This easy-to-make recipe offers a blend of healthy fats, fiber, and protein, making it an ideal choice for those in the US looking for satisfying low-calorie options. Enjoy it toasted with your favorite avocado spread or as a healthy alternative to regular bread.
Ingredients
- 1 1/2 cups raw walnut halves
- 1 cup raw unsalted pumpkin seeds
- 2 3/4 cups gluten-free old-fashioned rolled oats
- 1 cup dried cranberries
- 1/2 cup flaxseeds
- 1/3 cup psyllium husks
- 1/4 cup chia seeds
- 2 teaspoons kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 can (15 ounces) unsweetened pumpkin puree
- 1 cup water
- 1/4 cup maple syrup
- 1/4 cup vegetable oil (can substitute with avocado, sunflower, or light olive oil)
- 1 tablespoon sesame seeds (optional)
Step-by-Step Instructions
- Preheat the Oven
- Preheat your oven to 325°F (165°C). Spread the walnut halves and pumpkin seeds on a sheet pan and toast them in the oven until they are golden, which should take about 10 to 15 minutes. Once toasted, set them aside.
- Mix Dry Ingredients
- In a large mixing bowl, combine the rolled oats, dried cranberries, flaxseeds, psyllium husks, chia seeds, kosher salt, ground cinnamon, and freshly grated nutmeg. Stir well to ensure even distribution.
- Incorporate the Nuts and Seeds
- Add the toasted walnuts and pumpkin seeds into the mixture, stirring them in until they’re evenly distributed.
- Combine Wet Ingredients
- Now, pour in the pumpkin puree, water, maple syrup, and your choice of vegetable oil. Using a wooden spoon, stir thoroughly until all ingredients are mixed well together.
- Form the Loaf
- Line a 9×5 inch loaf pan with parchment paper. Transfer your dough into the pan, gently packing it in while rounding the top slightly. Cover the pan tightly with plastic wrap and let it sit at room temperature for 2 to 8 hours to firm up.
- Bake the Bread
- Preheat the oven to 400°F (200°C) when you are ready to bake. Bake the loaf for 1 hour and 15 minutes or until the top is deeply bronzed.
- Cool and Store
- Allow the bread to cool completely before slicing. Store it in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Why This Recipe Helps You Lose Weight
This Nut and Seed Bread is incredibly rich in fiber and healthy fats, which can help keep you satiated and reduce unhealthy snacking throughout the day. High fiber foods are known to be beneficial for weight loss as they help regulate digestion and prevent overeating. Additionally, with wholesome ingredients that provide lasting energy, this bread can be a key player in a balanced diet as you work toward your weight loss goals.
Calorie-Conscious Tips
- Serving Size Control: Slice the bread evenly to avoid taking larger portions unknowingly.
- Healthy Toppings: Pair with low-calorie options such as avocado or hummus to enhance flavors without adding too many calories.
- Sugar Substitutes: You can replace maple syrup with a sugar-free syrup or reduce the amount used for a lower-calorie option.
Meal Prep and Storage Tips
- Make in Bulk: Baking multiple loaves at once allows you to freeze them for quick meals and snacks later.
- Airtight Containers: Ensuring proper storage can keep your bread fresh and flavorful longer.
- Versatile Meals: Use the bread as a base for sandwiches, a side with soups, or even as a breakfast with nut butter and sliced bananas.
Nutrition Highlights
This Nut and Seed Bread is not only a delightful treat but also offers several nutrition benefits. Made with a variety of nuts and seeds, it is rich in antioxidants, protein, and heart-healthy fats, ensuring that you’re getting a nutrient-dense food to help you on your journey to lose weight.
With this Nut and Seed Bread, you’ll enjoy every bite while making strides toward your health goals. Whether you’re looking to lose weight or simply energize your day, this recipe is an excellent addition to your meal prep rotation. Happy baking!
Nut and Seed Bread
A nutritious and satisfying bread packed with walnuts, pumpkin seeds, and gluten-free oats, perfect for weight loss.
Nuts and Seeds
- 1 1/2 cups raw walnut halves (Toasted before use)
- 1 cup raw unsalted pumpkin seeds (Toasted before use)
- 1/2 cup flaxseeds (Add for fiber)
- 1/4 cup chia seeds (Adds healthy omega-3 fats)
- 1/3 cup psyllium husks (Plant-based fiber source)
- 1 tablespoon sesame seeds (Optional topping)
Grains and Sweeteners
- 2 3/4 cups gluten-free old-fashioned rolled oats (Base ingredient for bread)
- 1 cup dried cranberries (Adds sweetness and flavor)
- 1/4 cup maple syrup (Natural sweetener)
Flavorings and Liquids
- 2 teaspoons kosher salt (Enhances flavor)
- 3/4 teaspoon ground cinnamon (Adds warmth and aroma)
- 1/2 teaspoon freshly grated nutmeg (Adds an additional flavor note)
- 1 can unsweetened pumpkin puree (Makes the bread moist)
- 1 cup water (To combine with dry ingredients)
- 1/4 cup vegetable oil (Can be substituted with other oils)
Preheat the Oven
- Preheat your oven to 325°F (165°C). Spread the walnut halves and pumpkin seeds on a sheet pan and toast them in the oven until golden, about 10 to 15 minutes.
Mix Dry Ingredients
- In a large mixing bowl, combine the rolled oats, dried cranberries, flaxseeds, psyllium husks, chia seeds, kosher salt, ground cinnamon, and freshly grated nutmeg. Stir well to ensure even distribution.
Incorporate the Nuts and Seeds
- Add the toasted walnuts and pumpkin seeds into the mixture, stirring until evenly distributed.
Combine Wet Ingredients
- Pour in the pumpkin puree, water, maple syrup, and your choice of vegetable oil. Stir thoroughly until all ingredients are mixed well.
Form the Loaf
- Line a 9×5 inch loaf pan with parchment paper. Transfer your dough into the pan, gently packing it in and rounding the top slightly. Cover the pan with plastic wrap and let it sit at room temperature for 2 to 8 hours.
Bake the Bread
- Preheat the oven to 400°F (200°C). Bake the loaf for 1 hour and 15 minutes or until the top is deeply bronzed.
Cool and Store
- Allow the bread to cool completely before slicing. Store it in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Calorie-Conscious Tips: Slice the bread evenly to control serving sizes. Pair with low-calorie toppings like avocado or hummus. Use sugar-free syrup as an alternative for maple syrup. Meal Prep Tips: Bake in bulk and store properly to maintain freshness.
