25 Easy Gluten-Free Vegan Bread Recipes for Every Meal

Bread is a staple in kitchens around the world, but finding varieties that are both gluten-free and vegan can be challenging.

Whether you have dietary restrictions, allergies, or simply want to explore healthier alternatives, gluten-free vegan bread can be just as delicious, soft, and versatile as traditional loaves.

From naturally sweet quick breads to hearty seed-packed loaves, these recipes offer a wide range of flavors and textures.

In this article, we’ve curated 25 gluten-free vegan bread recipes that cater to every taste—from breakfast favorites to savory sandwich breads.

Each recipe is crafted to be easy to follow, wholesome, and full of flavor.

These breads not only avoid gluten and animal products, but they also incorporate nutrient-rich ingredients like almond flour, oat flour, quinoa, chia seeds, and vegetables.

Whether you’re looking for something soft and sweet, hearty and savory, or packed with seeds and grains, you’ll find a recipe here to suit your mood and dietary needs.

25 Easy Gluten-Free Vegan Bread Recipes for Every Meal

Exploring gluten-free vegan bread doesn’t mean compromising on taste or texture.

With the 25 recipes shared in this collection, you can enjoy soft, moist, and flavorful breads that are perfect for breakfast, snacks, sandwiches, or even as a side to soups and salads.

By experimenting with different flours, seeds, fruits, and vegetables, you can create breads that are not only safe for gluten-sensitive diets but also incredibly satisfying.

Whether you’re a seasoned baker or new to gluten-free vegan baking, these recipes are designed to be approachable and flexible.

Baking your own bread at home allows you to control the ingredients, ensuring each loaf is wholesome, delicious, and free from preservatives.

So preheat your oven, gather your ingredients, and discover how rewarding gluten-free vegan bread baking can be!

Quinoa & Chia Seed Bread

This protein-packed bread combines nutty quinoa with fiber-rich chia seeds for a moist, hearty loaf.

Naturally gluten-free and vegan, it’s perfect for sandwiches or simply toasted with your favorite spread.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 3 tbsp chia seeds
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups unsweetened almond milk
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. In a small bowl, mix the almond milk with apple cider vinegar and let it sit for 5 minutes to curdle, creating a vegan “buttermilk.”
3. In a large bowl, combine quinoa flour, almond flour, ground flaxseed, chia seeds, baking soda, and salt. Stir until evenly mixed.
4. Add the coconut oil, maple syrup, and the curdled almond milk to the dry ingredients. Stir until a thick, slightly sticky batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool completely in the pan before slicing to prevent crumbling.

This quinoa and chia seed bread is a nutrient-dense option that’s hearty yet soft, with a slightly nutty flavor.

It keeps well for several days and can even be frozen for longer storage.

Sweet Potato & Oat Bread

Sweet potatoes bring natural sweetness, moisture, and a tender texture to this wholesome loaf.

Gluten-free and vegan, it’s versatile enough for both breakfast toast and savory sandwiches.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup oat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup mashed cooked sweet potato
• 1/4 cup unsweetened applesauce
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
2. In a blender or food processor, pulse the rolled oats until they form a coarse flour. Combine with oat flour, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, mix mashed sweet potato, applesauce, coconut oil, maple syrup, vanilla, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter will be thick.
5. Transfer the batter to the loaf pan and smooth the top.
6. Bake for 45–55 minutes or until the top is golden brown and a toothpick comes out clean.
7. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.

This sweet potato and oat bread is naturally sweet, soft, and slightly dense, making it perfect for spreading with nut butter or avocado.

Its gentle sweetness also makes it a great snack or breakfast option.

Sunflower & Buckwheat Seed Bread

Packed with seeds and whole-grain buckwheat, this bread is nutty, crunchy, and full of texture.

It’s entirely gluten-free and vegan, offering a satisfying chew perfect for hearty sandwiches.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup sorghum flour
• 1/4 cup sunflower seeds (plus extra for topping)
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups water
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine buckwheat flour, sorghum flour, flaxseed, sunflower seeds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together water, olive oil, apple cider vinegar, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms.
5. Transfer the dough to the prepared pan, smoothing the top, and sprinkle additional sunflower seeds on top.
6. Bake for 50–60 minutes until golden and firm. A toothpick should come out mostly clean.
7. Cool completely on a wire rack before slicing.

Sunflower and buckwheat seed bread has a rich, nutty flavor and satisfying texture.

Its dense yet tender crumb makes it excellent for sandwiches, toast, or paired with hearty soups.

Almond & Coconut Flour Bread

This light and fragrant bread uses almond and coconut flour for a naturally sweet, tender loaf.

Perfect for breakfast or a snack, it’s moist, soft, and holds its shape beautifully despite being gluten-free and vegan.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 tbsp ground flaxseed + 9 tbsp water (flax egg)
• 1/4 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. In a small bowl, combine ground flaxseed with water and let it sit for 5 minutes to thicken.
3. In a large bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
4. Stir in the flax egg, almond milk, coconut oil, maple syrup, and vanilla until a thick, sticky batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35–45 minutes or until the top is golden and a toothpick comes out clean.
7. Let the bread cool completely before slicing to maintain its structure.

This almond and coconut flour bread is subtly sweet and fragrant with a soft, moist crumb.

Its tender texture makes it perfect for toasting, spreading with nut butter, or enjoying plain.

Lentil & Herb Savory Bread

This savory loaf uses red lentil flour for protein and structure, along with fresh herbs for aromatic flavor.

Dense and hearty, it’s ideal for sandwiches or paired with soups and stews.

Ingredients:

• 1 cup red lentil flour
• 1/2 cup tapioca flour
• 1/4 cup chickpea flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup ground flaxseed + 3/4 cup water (flax egg)
• 1/4 cup olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp apple cider vinegar

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Prepare the flax egg by mixing ground flaxseed with water; let it thicken for 5 minutes.
3. In a large bowl, combine red lentil flour, tapioca flour, chickpea flour, baking powder, baking soda, salt, rosemary, and thyme.
4. Stir in the flax egg, olive oil, and apple cider vinegar until a sticky dough forms.
5. Pour into the loaf pan, smooth the top, and bake for 40–50 minutes until golden brown and firm.
6. Let cool completely before slicing for best results.

Lentil and herb bread is hearty, flavorful, and protein-rich.

Its savory profile makes it a perfect accompaniment to meals or as a base for open-faced sandwiches.

Pumpkin & Sunflower Seed Bread

This autumn-inspired bread blends pumpkin puree with sunflower seeds for a moist, flavorful loaf.

Gluten-free and vegan, it’s naturally sweet with a hearty texture that holds up well for slicing.

Ingredients:

• 1 cup gluten-free oat flour
• 1/2 cup buckwheat flour
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1/4 cup sunflower seeds (plus extra for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mix oat flour, buckwheat flour, ground flaxseed, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together pumpkin puree, almond milk, maple syrup, and melted coconut oil.
4. Pour wet ingredients into dry ingredients and stir until a thick batter forms. Fold in sunflower seeds.
5. Transfer batter to the loaf pan, smooth the top, and sprinkle additional sunflower seeds on top.
6. Bake for 50–60 minutes until golden and a toothpick comes out clean.
7. Cool completely before slicing.

Pumpkin and sunflower seed bread is moist, slightly sweet, and full of texture.

Its nutty flavor and soft crumb make it ideal for fall breakfasts or hearty sandwiches.

Teff & Millet Bread

This loaf combines ancient grains teff and millet, resulting in a mildly nutty, wholesome bread.

Gluten-free and vegan, it’s dense yet soft, perfect for hearty sandwiches or toasting.

Ingredients:

• 1 cup teff flour
• 1/2 cup millet flour
• 1/4 cup tapioca flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 1/4 cups unsweetened almond milk
• 2 tbsp olive oil
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Mix ground flaxseed with water and let it thicken for 5 minutes.
3. Combine teff, millet, tapioca flour, baking soda, and salt in a large bowl.
4. Add flax egg, almond milk, olive oil, and maple syrup to the dry ingredients, stirring until a thick batter forms.
5. Pour batter into the pan and smooth the top.
6. Bake for 50–60 minutes until firm and a toothpick comes out clean.
7. Let cool completely before slicing.

Teff and millet bread has a subtle nutty flavor and moist texture, ideal for toasting or pairing with savory spreads.

Buckwheat & Fig Bread

Naturally sweetened with dried figs, this bread has a soft, slightly dense texture with bursts of fruity flavor.

Gluten-free and vegan, it’s perfect for breakfast or a sweet snack.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup ground flaxseed + 3/4 cup water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1/2 cup chopped dried figs

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Mix ground flaxseed with water and let it sit for 5 minutes.
3. Combine buckwheat flour, almond flour, baking powder, baking soda, and salt in a bowl.
4. Add flax egg, almond milk, coconut oil, and maple syrup to the dry ingredients and stir until smooth.
5. Fold in chopped figs.
6. Pour batter into the pan and bake for 40–50 minutes until golden.
7. Cool completely before slicing.

Buckwheat and fig bread is subtly sweet with a tender crumb. It’s delicious toasted with nut butter or enjoyed plain.

Chickpea & Carrot Bread

This hearty bread uses chickpea flour and grated carrots to create a protein-rich, moist loaf.

Gluten-free and vegan, it’s ideal for sandwiches or savory snacks.

Ingredients:

• 1 cup chickpea flour
• 1/2 cup oat flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 cup grated carrot

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg by mixing ground flaxseed with water.
3. Combine chickpea flour, oat flour, tapioca flour, baking powder, baking soda, salt, and thyme in a large bowl.
4. Add flax egg, almond milk, and olive oil to dry ingredients. Mix in grated carrots.
5. Pour batter into pan, smooth the top, and bake for 50–60 minutes until firm.
6. Cool completely before slicing.

Chickpea and carrot bread is moist, slightly savory, and full of texture, making it an excellent choice for nutrient-dense sandwiches.

Amaranth & Pumpkin Seed Bread

Amaranth flour gives this bread a mildly sweet, earthy flavor, while pumpkin seeds add crunch.

Gluten-free and vegan, it’s perfect for breakfast or a hearty snack.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup rice flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/4 cup pumpkin seeds (plus extra for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Mix ground flaxseed with water and let thicken.
3. Combine amaranth flour, rice flour, tapioca flour, baking powder, baking soda, and salt.
4. Stir in flax egg, almond milk, coconut oil, and maple syrup. Fold in pumpkin seeds.
5. Pour into pan, sprinkle additional pumpkin seeds on top, and bake for 50–60 minutes.
6. Cool completely before slicing.

Amaranth and pumpkin seed bread is slightly sweet, earthy, and textured. Its nutty crunch pairs beautifully with spreads or as a side for soups.

Rice & Sunflower Seed Bread

A simple, rustic bread using rice flour and sunflower seeds.

Gluten-free and vegan, it’s soft yet slightly chewy, ideal for everyday use.

Ingredients:

• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/4 cup ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/4 cup sunflower seeds (plus extra for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg and let thicken.
3. Mix rice flour, tapioca flour, baking powder, baking soda, and salt in a bowl.
4. Add flax egg, almond milk, olive oil, and maple syrup to dry ingredients. Stir until smooth.
5. Fold in sunflower seeds, pour into pan, sprinkle extra seeds on top.
6. Bake for 45–55 minutes until golden and firm.
7. Cool completely before slicing.

Rice and sunflower seed bread is soft, slightly nutty, and versatile.

It’s perfect for sandwiches, toast, or simply enjoying with a smear of vegan butter.

Oat & Banana Quick Bread

This naturally sweet bread uses ripe bananas and oat flour for a soft, moist loaf.

Gluten-free, vegan, and slightly sweet, it’s perfect for breakfast or as a snack.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1/4 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Blend rolled oats into fine flour. Combine with oat flour, baking powder, baking soda, and salt.
3. In another bowl, mix mashed bananas, almond milk, coconut oil, maple syrup, and vanilla.
4. Combine wet and dry ingredients, stir until smooth.
5. Pour batter into pan and bake for 45–50 minutes until golden and a toothpick comes out clean.
6. Cool completely before slicing.

Oat and banana bread is naturally sweet, soft, and tender. It’s excellent toasted or enjoyed plain with nut butter or fruit spread.

Millet & Pumpkin Bread

This bread blends millet flour with pumpkin puree for a moist, subtly sweet loaf.

Perfect for autumn breakfasts or sandwiches, it’s hearty, vegan, and gluten-free.

Ingredients:

• 1 cup millet flour
• 1/2 cup buckwheat flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/2 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. In a bowl, combine millet flour, buckwheat flour, tapioca flour, baking powder, baking soda, and salt.
3. In another bowl, mix pumpkin puree, almond milk, coconut oil, and maple syrup.
4. Combine wet and dry ingredients until smooth.
5. Pour batter into the pan and bake for 50–60 minutes until golden.
6. Let cool completely before slicing.

Millet and pumpkin bread is moist, slightly sweet, and tender, making it excellent for breakfast or snacking.

Quinoa & Apple Bread

Naturally sweetened with grated apples, this quinoa bread is soft, moist, and perfect for a vegan, gluten-free breakfast loaf.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1 cup grated apple

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg by combining flaxseed and water; let thicken for 5 minutes.
3. Mix quinoa flour, oat flour, baking powder, baking soda, and salt.
4. Stir in flax egg, almond milk, coconut oil, and maple syrup. Fold in grated apple.
5. Pour batter into pan and bake for 50–55 minutes until firm and golden.
6. Cool completely before slicing.

Quinoa and apple bread is naturally sweet, soft, and tender. Ideal for breakfast toast or a quick snack.

Buckwheat & Blueberry Bread

This loaf combines buckwheat flour with fresh or frozen blueberries for a soft, fruity bread that’s both gluten-free and vegan.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1 cup blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Make flax egg by combining flaxseed and water; let thicken.
3. Mix buckwheat flour, oat flour, baking powder, baking soda, and salt.
4. Add flax egg, almond milk, coconut oil, and maple syrup. Fold in blueberries gently.
5. Pour into pan and bake 50–55 minutes until golden.
6. Cool completely before slicing.

Buckwheat and blueberry bread is fruity, moist, and soft—perfect for a sweet breakfast or snack.

Amaranth & Date Bread

Sweetened naturally with chopped dates, this amaranth bread is soft, slightly dense, and packed with nutrients.

Gluten-free and vegan, it’s great for morning or afternoon tea.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1/2 cup chopped dates

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Mix ground flaxseed and water; let thicken for 5 minutes.
3. Combine amaranth flour, oat flour, baking powder, baking soda, and salt.
4. Stir in flax egg, almond milk, coconut oil, and maple syrup. Fold in chopped dates.
5. Pour batter into pan and bake 50–55 minutes until firm.
6. Cool completely before slicing.

Amaranth and date bread is sweet, nutrient-rich, and perfect with nut butter or vegan spreads.

Teff & Carrot Seed Bread

This vegan bread combines teff flour and grated carrot with aromatic spices for a slightly sweet, nutrient-dense loaf.

Ingredients:

• 1 cup teff flour
• 1/2 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup
• 1/2 cup grated carrot

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg.
3. Combine teff flour, oat flour, baking powder, baking soda, salt, and cinnamon.
4. Stir in flax egg, almond milk, coconut oil, maple syrup, and grated carrot.
5. Pour into pan and bake for 50–55 minutes until golden.
6. Cool completely before slicing.

Teff and carrot seed bread is flavorful, soft, and slightly spiced—perfect for a breakfast loaf or snack.

Oat & Cinnamon Raisin Bread

A naturally sweet, soft bread with oats, cinnamon, and raisins. Gluten-free and vegan, it’s perfect for toast, sandwiches, or snacking.

Ingredients:

• 1 1/2 cups oat flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 cup raisins

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg.
3. Mix oat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
4. Stir in flax egg, almond milk, coconut oil, and maple syrup. Fold in raisins.
5. Pour batter into pan and bake for 50–55 minutes until golden.
6. Cool completely before slicing.

Oat and cinnamon raisin bread is soft, sweet, and perfect for breakfast or as a snack with tea or coffee.

Coconut & Almond Quick Bread

A soft, fragrant bread combining almond and coconut flour with a hint of sweetness. Gluten-free and vegan, it’s perfect for breakfast or a snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 tbsp ground flaxseed + 9 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Mix flaxseed with water and let thicken for 5 minutes.
3. Combine almond flour, coconut flour, baking powder, baking soda, and salt.
4. Stir in flax egg, almond milk, maple syrup, coconut oil, and vanilla until smooth.
5. Pour batter into pan and bake for 35–45 minutes until golden.
6. Cool completely before slicing.

Coconut and almond quick bread is soft, slightly sweet, and fragrant, perfect with nut butter or vegan spreads.

Sweet Potato & Oatmeal Bread

Moist and slightly sweet, this bread uses cooked sweet potato and oat flour for a hearty vegan loaf.

Ingredients:

• 1 cup oat flour
• 1/2 cup almond flour
• 1/2 cup mashed cooked sweet potato
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg.
3. Mix oat flour, almond flour, baking powder, baking soda, and salt.
4. Stir in flax egg, almond milk, maple syrup, coconut oil, and mashed sweet potato.
5. Pour batter into pan and bake 45–50 minutes until golden.
6. Cool completely before slicing.

Sweet potato and oatmeal bread is soft, slightly sweet, and perfect for toasting or sandwiches.

Carrot & Walnut Bread

A slightly sweet, textured bread with grated carrot and chopped walnuts. Gluten-free and vegan, it’s hearty and nutrient-dense.

Ingredients:

• 1 cup oat flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1/2 cup grated carrot
• 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Make flax egg.
3. Combine oat flour, almond flour, baking powder, baking soda, and salt.
4. Stir in flax egg, almond milk, maple syrup, grated carrot, and walnuts.
5. Pour into pan and bake 45–50 minutes until firm.
6. Cool completely before slicing.

Carrot and walnut bread is flavorful, moist, and slightly sweet, ideal for breakfast or as a snack.

Zucchini & Herb Bread

This savory vegan bread uses grated zucchini and fresh herbs for a moist, flavorful loaf that’s gluten-free.

Ingredients:

• 1 cup oat flour
• 1/2 cup chickpea flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup grated zucchini
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg.
3. Mix oat flour, chickpea flour, baking powder, baking soda, salt, and thyme.
4. Stir in flax egg, almond milk, olive oil, and grated zucchini.
5. Pour into pan and bake 45–50 minutes until golden.
6. Cool completely before slicing.

Zucchini and herb bread is moist, flavorful, and savory, perfect for sandwiches or as a side with soups.

Pumpkin & Cinnamon Bread

A soft, sweet bread with pumpkin puree and warm cinnamon flavors. Gluten-free and vegan, ideal for fall breakfasts or snacks.

Ingredients:

• 1 cup oat flour
• 1/2 cup buckwheat flour
• 1/2 cup pumpkin puree
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg.
3. Combine oat flour, buckwheat flour, baking powder, baking soda, salt, and cinnamon.
4. Stir in flax egg, almond milk, pumpkin puree, maple syrup, and coconut oil.
5. Pour batter into pan and bake 50–55 minutes until firm.
6. Cool completely before slicing.

Pumpkin and cinnamon bread is soft, slightly sweet, and perfect for breakfast or as a snack with tea or coffee.

Banana & Walnut Bread

Naturally sweetened with ripe bananas, this soft, moist bread contains crunchy walnuts.

Gluten-free and vegan, it’s perfect for breakfast or snacking.

Ingredients:

• 1 1/2 cups oat flour
• 1/2 cup almond flour
• 2 ripe bananas, mashed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg.
3. Combine oat flour, almond flour, baking powder, baking soda, and salt.
4. Stir in flax egg, mashed bananas, coconut oil, and almond milk. Fold in walnuts.
5. Pour batter into pan and bake 45–50 minutes until golden.
6. Cool completely before slicing.

Banana and walnut bread is moist, naturally sweet, and nutty, perfect toasted or plain.

Blueberry & Almond Bread

Soft and fruity, this loaf combines oat flour, almond flour, and blueberries for a naturally sweet, gluten-free, vegan bread.

Ingredients:

• 1 cup oat flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1/2 cup blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan.
2. Prepare flax egg.
3. Combine oat flour, almond flour, baking powder, baking soda, and salt.
4. Stir in flax egg, almond milk, and maple syrup. Fold in blueberries.
5. Pour into pan and bake 45–50 minutes until firm.
6. Cool completely before slicing.

Blueberry and almond bread is moist, soft, and fruity, perfect for breakfast, snacks, or a sweet treat.