Seeded Fiber Bread
The bread that helps you meet your
daily fiber needs.
This Seeded Fiber Bread brings together milled flaxseeds, chia, oats, carrots, pumpkin and sesame seeds, coconut flakes, and psyllium husk, all in one gut-loving, fiber-packed loaf. Each slice delivers diverse fiber types, healthy fats, and prebiotics that feed your microbiome, balance blood sugar, and support digestion and hormone resilience.
And here’s the real kicker: a 2023 meta-analysis (3.5 million people across 64 studies) shows that higher dietary fiber was linked to a 23% lower risk of death from any cause, 26% lower risk of heart disease mortality, and 22% lower risk of cancer death PubMed.
So go ahead, bake once, slice all week, and let your bread do the healing work.
Ingredients
1 cup milled flaxseeds
¼ cup chia seeds
1 ⅔ cups rolled oats
2 cups grated carrots
1 cup pumpkin seeds
⅓ cup sesame seeds
½ cup coconut flakes
¼ cup psyllium husk powder
Turmeric, to taste
Sea salt, to taste
Freshly ground black pepper, to taste
2 tbsp extra virgin olive oil
1 ½–1 ¾ cups water
Instructions
In a large bowl, combine all the dry ingredients: milled flaxseeds, chia seeds, oats, grated carrots, pumpkin seeds, sesame seeds, coconut flakes, psyllium husk powder, turmeric, sea salt, and pepper.
Add olive oil and water. Stir well until you have a thick, sticky dough. Let it sit for 30 minutes so the psyllium and chia can absorb the liquid.
Transfer to a pan, press down firmly, and smooth the top.
Bake at 350°F (180°C) for about 45 minutes, or until firm and golden.
Let cool completely before slicing.
*Also please know that I encourage you to have fun with this recipe, if you don’t have pumpkin seeds or prefer pecans, throw that in instead. If you don’t have psyllium husk, use more chia seeds. Don’t limit yourself. The only thing I suggest it truly letting it sit for 30min to bind, as we’re not using any egg.