HCG Diet Blog

A Nutrient Rich Gluten Free, Grain Free, Dairy free

April 4, 2016

The Nutritious Seed Bread -- a Great Bread alternative for HCG Diet Maintenance


This bread was a great discovery for me in my joy of preparing food. It is SO good.  I also love that it is truly filled with pure, dense nutrition.  The recipe is also extremely variable and you can really add in all different kinds of things. It is a nice recipe to experiment with as the consistency will generally stay fairly similar ... you would just need to add more water and or coconut oil based on the amount of dry ingredients that you add.   I have experimented with making a savory bread with lots of herbs and a sweeter version for my kids with grated zucchini, carrot and raisins.   This is something I am excited to share with my patients who have completed the HCG Diet program and are in the maintenance phase.


The psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture -- no white flours or grains needed!


A Basic Recipe for this AMAZING Bread - suitable for P4 HCG Diet


The Ingredients:
1 cup  sunflower seeds
½ cup  flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt 
1 Tbsp. maple syrup (could also use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups water



Making this SEED BREAD - Great P4 HCG Diet and Paleo Diet Option


1. In a large bowl, combine all dry ingredients, stirring well. Some may prefer to grind up the nuts but you can also use them whole.  In a separate bowl, whisk maple syrup, oil and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Pour mixture into a flexible, silicone bread pan.  Smooth out the top of the bread.  Now, let it sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F 
3. Place pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!


Here is a slighty different variation that I really like as well for this P4 HCG Diet Seed 

This version is also super yummy. The cooking time is much longer and with grinding the nuts and seeds the bread is more dense.  Totally delicious.


Ingredients for this variation:

  • 3 cups filtered water (start with 2½ and add more as needed)
  • 1 cup raw sunflower seeds, ground if desired
  • 1 cup raw almonds, ground if desired
  • 1 cup rolled oats, gluten free
  • ½ cup raw pumpkin seeds
  • ½ cup flax seeds, ground if desired
  • ¼ cup coconut flour
  • 3 tablespoon organic coconut oil, melted
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons chia seed, ground if desired
  • 1½ tablespoons sesame seeds or hemp seeds
  • 1½ tablespoons maple syrup
  • 1 tablespoon maca powder (love the flavor with this)
  • 1 teaspoon caraway seeds, ground (optional)
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • small pinch of dried tarragon

Creating the bread for this variation

  1. Measure out the amount of nuts/seeds and then grind if desired in a nut/seed grinder or food processor -- set aside.
  2. In a small mixing bowl, whisk together melted coconut oil, maple syrup, herbs/spices, and water until combined.
  3. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients 
  4. Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients. (add more water here as needed only)
  5. Pour combined mixture into a flexible, silicone bread pan and evenly spread it out and make it flat on top.  
  6. Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften.
  7. Preheat oven to 350 degrees F and bake for 60-75 minutes; then remove the bread gently from pan and bake on center rack for another 60 minutes or until golden brown and firm
  8. Let cool at room temperature before slicing (important).
  9. Store the bread in an airtight container in the refrigerator for 5-7 days.
  10. You can also freeze this loaf in individual slices.
  11. Enjoy!

  • The amazing ingredients in the Seed Bread - a great P4 HCG Diet bread alternative
  • Gotta give this seed bread a try as your 1st


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