Gluten-Free Homemade Almond & Oat Flour Black Seed Bread a.k.a. My Take On The Healthiest Bread Ever!

Gluten-Free Homemade Almond & Oat Flour Black Seed Bread a.k.a. My Take On The Healthiest Bread Ever!

Hey loves!


This is what happens when I have leftover almond pulp!

Whoever said homemade bread had to take hours to prep & be the messiest task in the world ain’t never made THIS!

In the past, I’ve made sweet & savoury crackers with leftover almond pulp, as well as some baked treats & an almond vegan spread! And TBH, all those recipes were absolutely delicious! You can search “almond pulp” on the blog & you’ll find them! BUT THIS ONE… THIS ONE IS A FREAKING KEEPER & A HALF!

It’s full of nutritious, wholesome & real ingredients, plant-based protein, anti-inflammatory omega fatty acids, fibre, good carbs & vitamins & minerals, such as iron, magnesium, vitamin E & antioxidants.

It works great with both sweet & savoury toppings or spreads & it’s gluten free but you’d never know it! You are not compromising texture with this recipe! I know what you’re thinking… but all gluten-free breads taste & look like cardboard, right?! NOT THIS ONE! The crust is crispy, full of flavour & the inside is moist & delicious! IT’LL BE LOVE AT FIRST BITE.

The hardest part when making this bread is not devouring your oven as it bakes because you have been warned: it will turn your kitchen into a bakery!


  • 1 cup leftover almond pulp (or 1.5 cups almond flour)
  • 1 cup gluten-free oat flour
  • 1/4 cup psyllium husks
  • 1/4 cup raw organic slivered almonds
  • 2 tsp. baking soda
  • 2 tbsp. organic coconut vinegar (or apple cider vinegar)
  • 1 tbsp. pure organic maple syrup
  • 1/4 tsp. sea salt
  • 1/4 cup ground flaxseed
  • 2 cups filtered water
  • Coconut oil cooking spray
  • TOPPING (For pressing into the loaf): 2 tbsp. more raw organic slivered almonds & 1 tbsp. black sesame seeds


  • Preheat the oven to 350F & line a loaf pan with parchment paper. Lightly grease it with coconut oil spray.

  • In a large bowl, add all the ingredients, except the water & mix until combined & incorporated.


  • Add the 2 cups of water & mix again. Allow to sit for a few minutes until the dough firms up.
  • Press the mixture into the lined loaf pan & press the slivered almonds & sesame seeds into the loaf.


  • Bake for 60-65 minutes or until the top is golden & crisp.


  • Allow to cool completely before slicing through it with a bread knife.



  • Once cooled, slice at your desired thickness.
    • The bread will keep fresh for a few days if kept in the fridge, but it’s best to freeze it right away to preserve freshness.
    • Place a small piece of parchment / wax paper between each piece (to keep it from sticking together OR place in a tupperware or container large enough that the pieces aren’t stuck together & store in the freezer.
  • ENJOY!






Here’s a yummy way to enjoy it:


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