Healthy recipes from GILVERDI

Flourless Nut Grain Bread


  • 1 cup sunflower seeds (you can also use half sunflower seeds and half pumpkin seeds)
  • 1/2 cup flaxseed
  • 1/2 cup hazelnuts or almonds, (or any other nut you prefer)
  • 1 1/2 cups oats (regular, not the quick prep oats)
  • 2 tablespoons chia seeds
  • 4 tablespoons psyllium seed husks, (available at health food stores and according to Vered, they are critical to the recipe), can be substituted with 2 eggs
  • 1 1/2 teaspoons salt
  • 1 tablespoon apple concentrate
  • 3 tablespoons olive or coconut oil
  • 1 1/2 cups water


  • cup
  • tablespoon
  • baking paper
  • rectangle pan
  • bowl
  • Cutting Board
  • Towel
  • Wire rack


  • Place a strip of baking paper in a rectangular pan.
  • Mix all the dry ingredients and place in the pan. Mix well the wet ingredients (water + oil + apple concentrate).
  • Gently pour the liquid into the pan – making sure it is evenly wet, if needed you can add 2 more tablespoons of water.
  • Straighten the wet loaf with the back of a spoon or with your hands and leave for 2 to 12 hours, if possible, overnight in the refrigerator (meanwhile all the ingredients stick to each other.)
  • Preheat the oven to 190 degrees, bake for approximately 20 minutes in the pan on a wire rack in the center of the oven.
  • Remove and gently invert the pan onto a cutting board with a towel.
  • Release the bread and put it back on the oven rack. If the baking paper is very sticky, you can reapply the paper and take it off later after baking.
  • Bake for another 40 minutes without the pan. The bread is ready when the loaf is golden on all sides. The toothpick inserted inside should be dry, and when patting the loaf, it should sound hollow.
  • Cool completely before slicing.
  • The bread can be kept in an airtight box for 4-5 days, though it is best to slice and freeze – then reheat in a toaster.

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