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Paleo Nut & Seed Bread with Rosemary & Olives

Sliced Paleo Nut Bread

A rustic nut and seed paleo bread with rosemary and olives. Gluten free, grain and yeast free this is one bread that is not only tasty but nutrient dense and will leave you feeling satisfied!

This paleo nut bread is so easy to throw together, you really can’t go wrong! It tastes delicious either eaten as is, or toasted with your favourite savoury spread – butter, hummus, pesto or avocado are all great options.

This rustic nut and seed bread is so versatile – enjoy it alongside a hearty bowl of soup or as a side along with a salad or with a poached egg on top!

After one or two slices of this bread you will not be left hungry – I promise! Packed with nutritious nuts and seeds this bread is chock full of protein and healthy fats leaving you feeling full!

I first tasted a nut and seed bread similar to this many years ago when I was living in the UK and a danish workmate bought some in for morning tea. This particular bread contained rye but was still very dense with lots of nuts and seeds. I can remember being very impressed having never tasted anything quite like it before.

Many years later I tasted a nut and seed bread at a local farmers market and it reminded me of the danish bread I had tried. This lead me to investigate further where I came across the life changing loaf of bread by Sarah at my New Roots.

If you haven’t heard of Sarah she is the author behind My New Roots, a beautiful blog where you will find some mouth watering plant based recipes and stunning photography. Her life changing loaf of bread is a vegan nut and seed bread that also contains psyllium and oats and is very tasty indeed.

After being inspired by all of the versions of this bread I had tasted, I played around and wanted to come up with a paleo version, and this is the result.

This paleo bread is now a staple in our house and is often served as a side when having guests for lunch.

Paleo Nut and Seed Bread with Olives and Rosemary

If you are looking for some homemade spreads to enjoy with this bread you may life to try:

Kale, Basil & Walnut  Pesto – Dairy Free/Vegan

Roasted Butternut Squash and Turmeric Hummus

Creamy White Bean Dip with Garlic and Sage

If you are looking for some other gluten free or paleo bread you may like:

Spiced Pumpkin Paleo Bread

Banana & Feijoa Loaf

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Have a lovely week!

Hope x

Additional Recipe Notes for making Paleo Nut and Seed Bread

  1. I have added olives and rosemary into this bread which gives the bread some extra flavour. If olives or rosemary are not your cup of tea then you can leave one or both of these ingredients out – this will give you other options for enjoying the nut and seed bread with sweeter toppings such as chia jam, homemade nutella or almond butter if you prefer.
  2. I have left the nuts and seeds in this bread to soak for better digestion and absorption. This is always a good idea, particularly if you have a sensitive digestive system. Soaking breaks down phytic acid which can interfere with the absorption of minerals, so by soaking the nuts beforehand you increasing the nutritional value of the bread and making the nuts and seeds easier to digest and absorb. Another option is to use nuts that are already activated in the bread. If you do this you will not need to use the cup of water that is listed in the ingredients.
  3. This bread can be sliced and frozen for later use if needed. It is not like your usual doughy type of bread, it is very dense, so thin slices work better.

Serves 12 slices

Paleo Nut & Seed Bread with Rosemary & Olives

Yields 1 loaf of bread

A delicious paleo nut and seed bread with olives and rosemary

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

Save RecipeSave Recipe

5 based on 4 review(s)


  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 3/4 cup almonds
  • 3/4 cup walnuts, chopped
  • 3/4 cup flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1/2 cup water
  • 1 tspn salt
  • 5 eggs
  • 1/4 cup coconut oil, melted
  • 1/2 cup black olives, pitted
  • 1 Tbspn fresh rosemary


  1. Place all of the nuts and seeds in a large bowl. Add the salt and water.Cover and leave from 2 hours to overnight.*See additional recipe notes in blog post.
  2. Preheat oven to 160C/320F
  3. In another bowl whisk the eggs, add the coconut oil. Add the wet ingredients to the bowl of soaked nuts. Add the olives and rosemary and mix together. Leave to sit for a couple of minutes so the egg has been absorbed slightly into the dough.
  4. Add the mixture to a prepared loaf tin.
  5. Bake for 60-70 minutes until firm and slightly golden on top.
  6. Remove from oven and leave to cool completely before slicing.
  7. Store in an airtight container in the fridge for up to 6 days. Slice before freezing.


The soaking time is optional, please see additional recipes notes in blog post,this is not included in the prep time above.


gluten free
dairy free
soy free
wheat free
peanut free



385 cal


32 g


12 g


14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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  • Reply
    June 7, 2018 at 12:53 pm Yum! This would go so well with my favorite pesto sauce. I'm sure my kids would love this paleo bread too.
    • Reply
      Hope Pearce
      June 7, 2018 at 1:48 pm Thanks Iryna! Hmmm yes pesto sauce would go really well with this bread :)
  • Reply
    Jessica Levinson
    June 7, 2018 at 2:58 pm This really looks so delicious! Sounds great along with a bowl of soup for lunch!
    • Reply
      Hope Pearce
      June 11, 2018 at 11:29 am Thanks Jessica, yes it is the perfect addition to enjoy with a tasty bowl of soup :)
  • Reply
    June 7, 2018 at 4:27 pm Wow, this looks A-Mazing!!
    • Reply
      Hope Pearce
      June 11, 2018 at 11:28 am Thank you Jillian!
  • Reply
    Brian Jones
    June 7, 2018 at 4:53 pm Wow that is seriously nutty and seedy, not in that way of course ;) Looks fantastic I bet it is a great flavour sensation.
    • Reply
      Hope Pearce
      June 11, 2018 at 11:28 am Haha thanks Brian, yes nutty and seedy it is! :)
  • Reply
    June 7, 2018 at 4:59 pm Wow, this bread is gorgeous! I can see why you'd want it in your house at all times!
    • Reply
      Hope Pearce
      June 11, 2018 at 11:28 am Thank you Demeter :)
  • Reply
    June 7, 2018 at 5:06 pm What a beautiful nut bread- I've never seen anything like it actually! Looks so delicious!
    • Reply
      Hope Pearce
      June 11, 2018 at 11:27 am Thanks so much Emily!
  • Reply
    December 16, 2018 at 5:33 am I thought that flax seeds aren’t digestible unless ground but it seems you are using them whole. I’ve got some flax meal in the house and all other ingredients except walnuts. Think I could just increase one or more of the other ingredients like the pumpkin, sunflower seeds or almonds. (Maybe 1/4 cup more of each). Thinking I froze this I could mail it from Tennessee to South Carolina? (Thinking my vegan sis would love it but not much of a baker)
    • Reply
      Hope Pearce
      December 21, 2018 at 3:07 pm Hi Wendy, I have suggested in the recipe to leave all nuts and seeds to soak which helps improve their digestibility but no you won't reap the exact same nutritional benefits from the flaxseeds than if you were to grind them. I haven't tried making this bread with ground flaxseed, it would change the overall texture and consistency of the bread but if you decide to give it a go then would love to here how you get on. Yes you can certainly swap out any of the nuts to add in other nuts of your choice just make sure the overall nut ratios are the same :) Yes it can certainly be frozen. I hope your sister enjoys it! Hope :)
  • Reply
    Racheal Paton
    March 25, 2019 at 10:02 pm Hey, quick question.. do you rinse the nuts etc after soaking and before combining ingredients? Would it work eliminating the liquid and grinding the nuts down a little? Just wasn’t sure if you were supposed to discard the soaking water cheers
    • Reply
      Hope Pearce
      March 27, 2019 at 3:26 pm Hi Rachael - no you don't need to rinse them, the water should have pretty much absorbed, so you should be left with a wet seedy dough like mixture. Hope :)
  • Reply
    April 8, 2019 at 1:27 pm WOW! This is so delicious! And as easy to make as you said! I didn't have rosemary on hand so simply left it out. It baked up perfectly and makes a beautiful presentation when sliced. I'm thinking a (dairy free) spinach artichoke dip would be a delicious spread for this. I'm eager to try it with other herbs/spices combos and also plain. Thanks so much for this!
    • Reply
      Hope Pearce
      April 9, 2019 at 7:59 am Thanks so much Maia, I'm so pleased you liked it! Ooh yes I think a spinach artichoke dip would be lovely to enjoy with the bread :)

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