This delicious, hearty seed bread is easy to make with simple ingredients and completely vegan, oil-free, gluten-free, grain-free, sugar-free and keto-friendly!
Seed Bread Ingredient Notes
- Whole seeds. I recommend using 1 cup of raw sunflower seeds a mixture pepitas (pumpkin seeds), hemp seeds and sesame seeds. All the seeds should be “raw” as in no added oil or salt.
- Chia seeds and ground flaxseeds. Chia seeds and ground flax, combined with the psyllium, create the gel that holds the bread together. I think you could probably use all flax or all chia seeds but I haven’t tested it.
- Psyllium husk powder. This is a key ingredient and cannot be substituted or omitted. It absorbs most of the water and binds the recipe. Psyllium is essentially all pure fiber. It is inexpensive and easy to find online. Well-stocked grocery stores and health food stores should also carry it.
- Sweetener. I recommend using just a touch of stevia to give the bread a hint of sweetness. Any sweetener can be used but for sugar-free seed bread use stevia or monk fruit.
You can use a mixture of nuts such as almonds, walnuts, hazelnuts, and pecans to replace up to 1 cup of the seeds. Since this is a “seed bread” I kept the recipe nut-free but I’ve made it with walnuts and that’s delicious too!
How to Make Seed Bread
This bread is super easy to make! All you need is one bowl, parchment paper and a loaf pan.
Quick Tip: Do not skip lining the loaf pan with parchment paper. Parchment paper makes it super easy to lift the bread out of the pan once baked.
Step 1. Mix the dry ingredients.
The dry ingredients include all the seeds plus the psyllium husk powder and salt. If you want to add seasonings or sweetener to the bread, add that now as well.
I recommend using 1 cup of sunflower seeds plus a mixture of other seeds like sesame, hemp and peptitas.
Step 2. Add the tahini and water.
Time to mix up the dough! Add the tahini and water and mix it into a doughy paste. It’s going to be quite thick and kind of dry but that’s perfect.
Step 3. Bake the bread.
Add the dough into the lined loaf pan and spread evenly until flat. Pop it in the oven and bake for 50 minutes. Once it’s done, lift it out of the pan and let cool on a rack for 15 minutes before slicing.
How to Serve Seed Bread
Try this delicious, hearty bread topped with:
- avocado – I like adding salt, pepper and hot sauce too!
- avocado and thinly sliced smoked tofu
- any nut or seed butter
- nut butter and banana
- jam – try this chia seed jam
- hummus – try with sprouts, cucumber, tomato etc.
- vegan cream cheese and tomato
- herbed tofu ricotta
- date paste
- apple butter
How to Store Seed Bread
I recommend slicing the loaf and storing it in a sealed container in the fridge or freezer. It will keep in the fridge for 1 week or can be frozen for up to 3 months. Pop it straight from the fridge or freezer into the toaster for a few minutes and enjoy!
Seed Bread Recipe
This yummy, hearty and nutritious seed loaf makes a wonderful breakfast or healthy snack. It takes a while to bake but just minutes to prep, in one bowl for less mess!
Enjoy it toasted and topped with avocado, almond butter or other favorite toast toppings.
You May Also Like
Loving this seed bread? You might like these too:
- Low-Carb Vegan Dinner Bowl
- Roasted Red Pepper Spinach Avocado Toast
- 10-Minute Chia Seed Jam
- Vegan Baked Oatmeal Cups
- Low-Carb Roasted Cauliflower Bowls
- 1 cup (150 g) raw sunflower seeds
- 1/2 cup (80 g) pepitas (raw pumpkin seeds)
- 1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
- 1/4 cup (30 g) ground flaxseed
- 1/4 cup (45 g) chia seeds
- 1/4 cup (45 g) psyllium husk powder
- 1/2 tsp sea salt
- 1/2 tsp powdered stevia or 10-20 drops liquid stevia (optional but recommended, see notes for alternatives)
- 1/4 cup (60 g) tahini
- 1 1/4 cup water (295 mL)
- Preheat the oven to 375 F.
- Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
- Add everything except the tahini and water to a large mixing bowl and stir to combine.
- Add the tahini and water and stir into a thick, doughly paste.
- Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
- Bake for 50 minutes. If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.
- Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don’t have parchment paper covering them.
- Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.
You can use a mix of nuts such as almonds, walnuts, hazelnuts, or pecans to replace up to 1 cup of the seeds. Since this is a “seed bread” I kept the recipe nut-free but I’ve made it with walnuts and that’s delicious too! Just make sure any nuts are are finely chopped before adding to the mixture.
The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise, maple syrup or coconut sugar are suitable refined sugar-free options.
Adapted from this recipe by My New Roots.
Keywords: seed bread, vegan seed bread, keto seed bread