Cinnamon Nut Bread - Gluten Free

Prep Time

20 minutes to prepare - plus two hour sitting time.

Prep Notes

If you are suffering from gluten-intolerance - Giving up gluten feels "tragic" at first!

So it is IMPERATIVE to find delicious, crunchy, satisfying breads to fill the void that chewy gluten-filled goodies leave behind.

The best practice - when making diet - life-style changes - is to use the "crowd-out" method... not the DO NOT EAT method!

When we focus on what we CANNOT HAVE - we begin to fixate and crave 'forbidden' foods and feel deprived and our 'victim' comes out to comfort, console and tempt us to stop making these difficult changes.

Here is a delicious bread recipe you can make ahead, slice and freeze and pop into the toaster any time for a crunchy treat or a tasty breakfast with a nice cup of tea and home-made applesauce.

The best news about this bread is - it is full of healthy protein and omega three anti-oxidants that help boost your immune system and strengthen your cells with protein. Good stuff!

Cooking Time

50 - 60 minutes


One loaf of bread - about 10 slices.



·       1 cup sunflower seeds (mixed in food processor until crumpled & almost powdery)

·       1/2 cup flax seeds

·       1 cup almonds (mixed in food processor to medium - small chunks)

·       1 1/2 cups organic rolled oats

·       1/2 cup shredded unsweetened coconut

·       2 Tbsp chia seeds

·       4 Tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)

·       1 tsp fine grain sea salt (add 1/2 tsp if using course salt such as pink Himalayan or Kosher)

·       2 teaspoons cinnamon

·       1/2 teaspoon nutmeg

·       1/2 teaspoon allspice


·       2 Tbsp maple syrup -or Agave nectar - or honey (for sugar-free diets & the 21-Day Elim use 2 Tbsp stevia).

·       3 Tbs melted coconut oil or ghee - or MCT oil

·       1 Tbs pure vanilla

·       1 1/2 cups water


Preheat oven to 350 degrees F

 Prepare your pan.

1. Spray the bottom & sides of a loaf pan with coconut oil.

2. Cut two strips of parchment paper the width of your loaf pan. Place the two strips cross-cross onto the pan.

Press the parchment paper down onto the sprayed pan, and it will stick to it fairly well. The sheets of parchment paper act as "handles" to remove this bread 1/2 way through the cooking process. When bread mixture is ready you will press it into this prepared pan.


3.  Use a small food processor to process sunflower seeds until they are uniformly crumbled. 

Remove sunflower seeds and add the cup of almonds to the same processor and process almonds until they are medium chunks.

4.  Add all dry ingredients including spices in mixing bowl and stir to mix thoroughly.

5.  Mix together all wet ingredients until thoroughly blended and pour wet mixture over the top of the dry ingredients and combine thoroughly. 

6.  Press the bread mixture into the bottom of your prepared loaf pan.

Cover lightly with saran and let rest for a minimum of two hours. This bread is full of fiber and this two hour rest time allows the water to absorb into the fiber.

7.  After bread rests for two hours - Bake in 350 degree oven for 20 minutes. Remove from the oven and carefully using your parchment paper "handles" remove bread from the loaf pan. 

8.  Place partially cooked bread loaf onto a baking rack and place directly onto the middle rack in the oven and continue cooking for an additional 30 to 40 minutes. 

Bread is done when it has a nice crunchy exterior and sounds slightly "hollow."

Allow bread to cool thoroughly, slice and serve!


You can also slice and wrap individual servings and freeze them in order to have a fast breakfast in the morning.


This recipe has been adapted from Sara Britton's The Life-Changing Bread. I have used more almonds, and mixed the ingredients to create a finer texture. I have also added spices to kick up the flavor a bit. The original recipe is "savory" and can be made to accommodate other spreads for variety.

Original Life-Changing Bread recipe: