Vegan Paleo Bread

I’m wrote this sitting in a hotel in Manchester whilst waiting for Andy (my husband) to take his practical yoga exam, so I spent a lovely day with lots of soon to be yoga teachers.

I’m quite excited about this recipe, I created it on Saturday during an afternoon of cooking and it’s a super delicious vegan paleo bread which packed full of nuts and seeds. I’ve actually had my eye on this bread recipe from Green Kitchen Stories (amazing blog) for a little while as it sounded so delicious.

I’m happy to say it turned out really well, rich, dense and moist. I’ve adapted the recipe slightly, mainly because of the ingredients I had to hand ie I used pistachios, peanuts and dates rather than raisins and hazelnuts (I think any combination of nuts and seeds would be delicious).

The bread is ‘glued’ together with psyllium husks, a magic vegan binding ingredient which acts like egg. By the way, it’s also fantastic if you are you have digestive issues (just take a tsp in water before bed for a few day).

As I said this bread is deliciously dense so you won’t need much as it’s super filling. Two small slices with smashed avocado and hummus was perfect for lunch!

I’ll definely be making this again, but I think I’m going to add some beetroot or carrots – watch this space.

Note – yoga practical passed. Happy days!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-6 servings
  70 mniutes preparation time
  70 minutes cook time


  • 2 tbsp. psyllium husks powder with 1 1/2 cups water
  • 1/2 cup hazelnut’s
  • 1/4 cup peanuts
  • 1/4 cup pistachio’s
  • 1/2 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup ground flaxseeds
  • 1/1/2 tsp pink himalayan salt
  • 3tbsp melted coconut oil (I like Lucy Bee) and a little more for greasing.
  • 3 chopped dates


  1. Pre-heat your oven to gas mark 3/350F
  2. Mix the psyllium husks with the water, leave this for around 5 minutes until it becomes gel like.
  3. Add all the nuts and seeds to your food processor and pulse a few time (you want to retain some texture and whole nuts).
  4. Add the mix to a large bowl and mix with the salt, melted coconut oil and dates, then stir in the psyllium husks. Stir this well to combine. Set aside for an hr.
  5. Add the mix to a greased loaf tin and bake for 60-70 minutes.
  6. Allow to cool completely before slicing.

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