Now, you may or may not have heard of the life-changing loaf of bread, made infamous by Sarah Britton of My New Roots back in 2013, but the concept of eating bread made entirely of nuts and seeds is not ‘new’ by any means. But the everything seeded life-changing loaf of bread I am sharing with you today is a whole new version of the infamous loaf, and it is literally EVERYTHING! And trust me when I say that this grain-free, gluten-free, nut-free, vegan & keto friendly bread is absolutely going to go down in history as one of the best things to come out of our kitchen.
Now, the concept of transforming the original life-changing loaf (which featured various nuts, seeds, oats, etc.) into a nut-free version was pioneered by my friend Sher Castellano of With Food and Love. After trying Sherrie’s seeded version, we were convinced that an all seed version was the way to go for us. Toward the end of our first loaf of the seeded bread, a genius idea came to me: what if I added everything but the bagel seasoning (EBTB) to this seeded bread!?!?! My hubby was immediately on-board with this idea, and I could not wait to get to recipe testing!
I found after several test loaves of this everything seeded life-changing loaf of bread, that there were just a few tweaks necessary to produce the exact flavor profile I was looking for. I added a generous amount of EBTB seasoning, a bit more coconut oil for a crisper crust, and a tablespoon of apple cider vinegar to give the loaf just a touch of acidity.
Now, you may be wondering, why would someone want to eat “bread” made entirely of seeds. Well there are many reasons, some people choose to limit their carbohydrate intake if they are following a certain way of eating (keto, paleo, whole 30, gluten intolerance, etc.) We personally have switched to eating this everything seeded life-changing loaf of bread as our toast and we have experienced some wonderful benefits: we feel more satiated, less bloated, and have more energy. Regardless of what you may or may not be eating, this seeded loaf is truly amazing and most definitely worth a try ;)
EVERYTHING SEEDED LIFE-CHANGING LOAF OF BREAD
- Total Time: 1 hour 10 minutes
- Yield: 24 slices 1x
MACROS: 2 grams net carbs, 6 grams fat, 8 grams fiber, 7 grams protein
- 1 1/2 cups raw pumpkin seeds (divided)
- 1 cup raw sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1/4 cup psyllium husk powder
- 4 tbsp everything but the bagel seasoning (*see note)
- 1/2 tsp fine grain salt
- 1 tsp golden monk fruit sweetener (or substitute with 1/16 tsp stevia powder, or 1 tsp maple syrup)
- 4 tbsp coconut oil (melted)
- 1 tbsp apple cider vinegar
- 1 1/2 cups warm filtered water
- Preheat your oven to 350°F and line a 1 pound loaf pan with parchment paper and set it aside.
- Pulse 1 cup of raw pumpkin seeds in your food processor or blender until nicely ground into a flour of medium-coarse consistency
- In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, sunflower seeds, flax seeds, chia seeds, psyllium husks, everything but the bagel seasoning, salt and sweetener of choice.
- Add in the warm water, melted coconut oil, and apple cider vinegar & stir with a spatula until the mixture is well-combined and thick. Use the spatula to press and pack the batter into the loaf pan, evening the top until it is nice and smooth.
- Bake the loaf for 45 minutes, then take the loaf out of the oven and flip the bread onto a baking sheet so the top is facing down. Remove the loaf pan and return the now upside down loaf to the oven to bake for the remaining 15 minutes.
- Once the bread is done baking, allow it to cool completely and then slice into 24 pieces (each slice will be approximately 1/4″ thick.
- For optimal eating enjoyment, serve slices very well toasted and topped with cream cheese & avocado (or any topping of your choice ;)
- Store bread in a re-usable bag in the freezer
*everything but the bagel seasoning is available at Trader Joe’s & Costco stores and also on Amazon
(to make it yourself, check out this recipe)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: keto, bread, breakfast
What are the macros per slice? 1 gram net carbs, 4 grams fat, 5g fiber, 4.5g protein
Is there a substitute for the psyllium husk or can I leave it out? The psyllium husk is critical to the texture of this seeded bread, so I do not recommend substituting or omitting. There are some options you can try if you simply cannot find psyllium husk where you live, but I cannot guarantee the results: https://www.ruled.me/faq/can-i-remove-psyllium-husk-powder-from-a-recipe/
Can you slice the bread thicker? This is a very dense loaf, so for best results, I highly recommend slicing into 24 slices, this makes for 1/4″ slices that toast perfectly, leaving you with crisp edges and just the right thickness of toast to support whatever you top it with.
It looks delicious and healthy, wish I had time to bake more often!
Thank you Anna! It is really so easy, the loaf literally comes together in 10 minutes and then bakes in an hour! We make it about once every two weeks and store it in the freezer, so we always have some on hand! I hope you get a chance to make it!
Yummmm Bella you read my mind – I was literally just sitting here thinking about how I want to make some of this bread to use up a bunch of seeds we have in our house, and this is perfect! I am excited to make – going to pick up some psyllium husk on the way home from the gym! x
Oh amazing! I am so excited to hear what you think Erin!
This post is so perfect for the clean eating change we have made at our house. I have been researching bread substitutes and this recipe seems to be a good fit! Excited to try it.
Oh yay! That makes me so happy! I hope you guys enjoy it as much as we do!
How do you recommend slicing this so thinly?
Yes, we have had no issues slicing it this thinly and we love how crispy the bread gets when we toast it!
How can I replace phsylium husk? I can not found it in my country (Argentina). Apple cider vinegar….We have apple vinegar here, is it the same?
This bread looks really delicious!
Hope you can help me.
Here is a link that talks about how to replace psyllium husk: https://www.ruled.me/faq/can-i-remove-psyllium-husk-powder-from-a-recipe/
Although I have not tried it, I think one of these suggestions should work out okay! And apple vinegar should work just fine!
This IS life changing for sure!! We tried all the original versions of this bread and my entire family hated them all……..
oh no! Taking away the nuts and using only seeds is a game-changer for sure!
When my wife said that she wanted me to try YOUR version I was like “i LOVE all of ful.filled’s recipes but these breads are horrible”, and my wife said that your version was totally different and to just try it.
HAHA! Well, your wife was right this time I am assuming!?!?!
our ENTIRE family LOVES it, we’ve been eating non-stop since you posted it, TRUELY life-changing!!! thank you so much, the “everything but the bagel” seasoning is THE perfect flavor profile along with having ZERO nuts, we can’t get enough!!
YAY! That makes me SO happy!
Oh and by the way, the photos are out of this world beautiful, they totally sold me on trying your breakfast toast exactly the way you showed it, your styling makes people actually want to not only eat the screen, but to invest into the making homemade process, this recipe was so absurdly easy and quick to make, my wife and i were shocked and super impressed with the entire process, THANK YOU THANK YOU!!!
Oh, that is amazing! Thank you so much!
I really want to try this! If I omit the sweetener I can have this during the rest of my whole30 yay!
Yay! You can totally omit the sweetener! I cannot wait to hear what you think!
Do you have the nutrition info? Like the serving size and so on? I want to be able to account for it when I’m counting my macros. I’m a total bagel fanatic, and I’m really missing bread, so I’m hoping this helps satisfy my craving. This may be a lifesaver! I can’t wait to try this!!
Hi Shauna! I went ahead and added the macro info to the recipe for your reference! This bread is a TOTAL gamechanger! So much so, that I make a loaf every week and it has become a staple in our kitchen! I cannot wait for you to try it! And please let me know what you think when you do!
Thank you so much for this super easy recipe. I made my own EBTB seasoning from here https://www.onelovelylife.com/everything-bagel-seasoning/ and this bread truly is life changing. I have been looking for a recipe like this for a long time. It is the perfect low carb freezer bread. It’s now up there with one of my other favourite recipes – minimalist baker’s freezer fudge.
Reading your comment makes me SO happy! I am just delighted that this loaf has been life-changing for you, because it really has been for us too! (hence the reason I used that term when I named the recipe!) I am so honored that it has become a favorite recipe of yours! Thank you so much for letting me know <3
A fabulous recipe Bella. So easy to whip up, and has a brilliant texture. Will be making this one often. It will be great on charcuterie boards!
Thank you Jennifer! I am SO excited that this recipe will be making a regular appearance in your house! And YAS to having it on charcuterie boards!
I’m a huge fan of the seeded rye bread from Gjusta in Venice Beach, and this bread is easily the closest to it! (Possibly even better 😉). I got all the ingredients at Whole Foods, made it easily at home, and it turned out amazing. It will be a staple in our house, hands down. Thank you for this!
Reading your comment made me SO happy! I am beyond thrilled and so touched that my recipe has allowed you to experience one of your favorite loaves of bread at home! Thank you so much for leaving a comment! You are so welcome, I am truly honored that you love my recipe so much!
This loaf was spectacular. I loved everything about it- the crunch, Savory flavour, the texture… everything! I will be making this again and again.
That makes me SO happy! So glad that this loaf will be a part of your life <3
Thank you for this recipe! Can you replace the pumpkin seeds with another flour (like almond flour)? Thank you!
Yes, you absolutely can replace the pumpkin seed flour with almond flour!
This is on the top of my “to try” list, and will then end up on my can’t live without list. I cannot wait! Yummy!!!
I am SO excited to hear what you think of this Aubree! We constantly have a loaf in the freezer! I like to toast a couple of slices for breakfast spread with cream cheese and topped with avocado, it keeps me going for hours!
This bread really is life changing! I’m in love with the texture, it has the perfect balance of sweetness, and to top it all off it even freezes well! Topped it with some vegan cream cheese & my homemade cured salmon for the win 🙌
I am SO happy that you made the bread Candice – and that you loved it! Love your topping selection too! Thank you so much for stopping by the blog to comment…it means so much!
I was first drawn to this post by its ethereal images and then the recipe quickly ratified the interest! Love how this is toss-and-bake recipe compared to my previous favorite that was a overnighter. Loved incorporating your ideas into my recipe Bella, it has not become a cherished staple, a one-handed bake that is so nutritious, delicious and accessible! Thank you xx
Thank you SO much for sharing on your blog and here in the comments! I really appreciate you taking the time to let me know how much you enjoyed my recipe! You are so welcome!
I’m so excited to make this loaf, but I have a few questions. I have allergies to chia and flax seeds, gluten, eggs and more. My question is, what can I substitute for the flax and Chia seeds? Is it possible to add more psyllium husk powder or some other substitute? Thanks!
I would increase the psyllium husk to 1/2 cup and add in more sunflower seeds since you are removing a good amount of bulk by not using the chia or the flax. Let me know how it goes! I am excited for you try it!
Thanks so much Bella!! I will let you know how it turns out.
I made the loaf this evening and it turned out beautifully! I had to tweak a few things because of my allergies, but I’m so pleased! Thank you again for sharing this with all of us! 🌹
Oh yay! I am SO happy that it turned out well for you! Would you be willing to share how you adapted the recipe in case someone else needs to?
Sure! I increased the psyllium husk powder to 1/2 cup, as you instructed, and added more sunflower seeds. I have an allergy to coconut so I used olive oil instead of coconut oil. It tasted a bit strong, so next time I’m going to use avocado oil to see if that makes a difference. It was still yummy!
Thank you for sharing that these adaptations were successful for you Peggy! SO happy you enjoyed the loaf!
Hello, thanks for a great recipe but I have one major concern which is never mentioned in most US paleo/GF/keto sites. Don’t flax seeds, when cooked, become harmful as their precious Omega-3 fatty acids are extremely vulnerable to heat and become oxydized, producing free radicals etc (so not very different from trans-fats)? Wouldn’t using nuts here, such as almonds, be a better alternative? The information and research here is contradictory. Thanks!
Hi Amy! While I can understand your concerns, there does seem to be conflicting opinions about cooking flax seeds, so I do not feel comfortable chiming in on whether it should or should not be done. You could most definitely replace the flax seeds with more chia seeds or sunflower seeds for example :)
According to the Mayo Clinic, cooked or toasted is the way to go: https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-and-a-flaxseed-a-nutritional-powerhouse/
Hey, I’m really interested! Do I use the sunflower seeds like from David’s with the shells, or do I buy the kernels only (the bits that you don’t spit out when you eat David’s roasteds). Thank you!
Raw sunflower seeds with no shell! I will update the ingredients to reflect this :) I hope you enjoy this recipe!
Made this tonight, only had toasted pumpkin seeds instead of raw, and no sunflower seeds so substituted sesame. It came out great! Super dense, next time I will add sunflower seeds in place of some of the pumpkin seeds for a more varied flavor. I am keto, started about 5 months ago, recently had health issues due to a lack of fiber in my diet. Choking down psyllium husk (while healthy) is HORRIBLY nasty, no matter how much water you add! This is a great way to get the fiber that I need without a blood sugar spike. Thank you!!
This makes me SO happy! I have used toasted pumpkin seeds as well :) When my hubby and I did keto together I really struggled with the whole fiber thing, hence I developed this recipe and my Winter Citrus Chia Pudding (https://www.ful-filled.com/2019/01/19/winter-citrus-coconut-chia-pudding/) and I noticed so much improvement in my digestion! Thank you for sharing your experience of my recipe! I wish you the best on your keto journey!
This looks very much like a seeded spelt bread, which did contain spelt and wheat flour, that I recently purchased from a bakery while I was visiting the North Bay Area in California. It’s incredibly dense, jam-packed with seeds, so it’s lasting me a long time and I’m enjoying it immensely. So I’m very happy to find your simple and similar looking recipe. However, based on the ingredient list on their website, their bread did use a sourdough starter, and I’m a sourdough lover. I know you have recipes for starter on your site, but I’m wondering if there is any way you would recommend incorporating sourdough starter into this bread, or would it simply not work because of too much additional fluid volume? Thanks very much!
Hi Nancy! I am pretty sure I have had the bread that you are describing! I am honestly not sure how using sourdough would work in this recipe because it is essentially flourless. This recipe may be a better place to start: https://thehappyfoodie.co.uk/recipes/multiseeded-sourdough
Hi Bella, thank you so much for your suggestion of the other recipe with sourdough. I decided to start with this one, finally. I made a few tweaks, but the main one, and this is why I wanted to write to you, was that I used one of the psyllium substitutes from the link that you provided. I wound up using xanthan gum because that’s what I had. And because I do have nuts as regular part of my diet, I used walnut flour instead of grinding the pumpkin seed flour, and added the rest of the pumpkin seeds as directed. I also added a half a cup of hazelnuts. I went a little lighter on the flaxseed because all that I had was ground flaxseed, and something I read in looking through the couple of recipes related to this one indicated that flaxseed when ground ducks up a lot of water, which requires more water. I didn’t want to mess around with adjusting the water so I just used about a third of a cup of ground flaxseed. I also added about a quarter of a cup a poppy seeds, since I like them and I don’t get to use them in a lot of things. The taste of everything is delicious, but the bread is extremely gummy, and feels wet. The outside crust is nice and crispy, but the interior is not.) I am guessing this is because I switched to the xanthan gum. I can’t really even slice the bread very well, and I certainly can’t go as narrow as you recommend, it breaks into large chunks. I ran some of it through my microwave for a little bit to see if that would solidify it up, and I think it helped a bit, but at this point in time I would not recommend people using the xanthan gum as a substitute for the psyllium. I will probably try to make it again with the psyllium once I find that. Also, I will try the other recipe you were kind enough to send me which uses a sourdough starter.
I will definitely try out this version! I regularly do the original Life-changing loaf and was just searching for a lower-carb version. The only thing is – the original recipe says “Let sit out on the counter for at least 2 hours, or all day or overnight.” Do you completely skip that part?
SO excited you’re going to try this version! And yes, you completely skip letting the loaf sit for hours because they are seeds, they are so small that they don’t need to soak!
i noticed that you gave the macros, but do you have the calorie number per slice?
Hello Abby! The nutrition facts are auto-generated, so I don’t have the calories per slice, but I am sure you could use a food calorie calculator to figure it out :) https://www.webmd.com/diet/healthtool-food-calorie-counter
Really good recipe !!! Delicious and full filling
Thanks a lot 🤗
So happy you enjoyed it Cecilia! Thanks for commenting :)
I was looking for a variation on Life Changing Bread because I”m totally grain-free and nut-free these days and with it getting colder wanted have some warm bread. I don’t like ETB seasoning. DO you think it would taste ok without it?
Hi Belinda! You could absolutely make this without the ETB seasoning! You should use a total of 1 tsp fine grain salt instead!
Thank you Bella! I’ve made the bread once with no extra seasonings and once with dried cherries. Both are great! I’m going to try making it with apples and cinnamon next. I’ve done this before with the origianl Life Changing Bread, when I was still eating grains, and it worked well.
Sounds so good! Thank you for sharing your experience and these tasty adaptations!
Just put this in the oven. I reduced some of the pumpkin and sunflower seeds and added a 1/2 cup of hulled hemp seed, also some sesame seed. I added a tsp of inulin powder to the warm water and 2 tsp of rapid yeast to bloom and add that yeasty flavor. I am excited to see how it turns out.
I also make the Kvali Nordic Seed and Nut bread that uses egg instead of psyllium as the binder which is also very good.
I will report back.
At some point I am going to try to develop a lowcarb or keto sourdough starter as I love the taste of sourdough also.
I have added some pureed sauerkraut ( 1/2cup) and caraway seeds to the Nordic bread to give it more of that rye caraway sour tang and that came close flavour wise.
For those that cannot tolerate psyllium I would try 3-5 eggs or just eggwhites and reduce the water by the same amount of volume. The psyllium, chia and flax seed bind the water and act as binding agents in this bread.
Excited to try a new to me recipe, even though I did make some changes.
Happy Baking everyone!
Thank you for sharing all of these tips and variations Ellen! I am sure others will find your experience so valuable! I am really excited for you to try this version because the flavors are amazing! Happy baking :)
As the name says it.. life changing! What an amaziiiing recipe and so fast and easy! loving it!
AMAZING! I am SO happy you loved this recipe! Thank you for taking the time to comment :)
Made this for the first time tonight. I subbed a few things- half cup of pumpkin seeds for sliced almonds and wheat germ instead of flaxseed. I was trying to use some pantry items already on hand. Turned out beautifully though I don’t think I could have sliced it as thin as you suggest. Will try without substitutions next time. But LOVED the outcome!!
I think the flaxseeds definitely contribute to the bread staying together better, but so happy you made substitutions and enjoyed it so much :)