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!
This yummy, hearty and nutritious multi 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!
- Dietary Features: Vegan, gluten-free, nut-free, keto-friendly.
- Easy to make with nutritious ingredients, one bowl, parchment paper and a loaf pan.
- Makes an amazing healthy breakfast, lunch or snack.
- Perfect for toasting. Try it for avocado toast or spread with your favourite nut or seed butter.
- Customize with your choice of seeds.
What is seed bread?
Seed bread is a hearty, dense loaf made from seeds. It does not contain any flour, egg or dairy. It’s naturally vegan and gluten-free and suitable for those following a low-carbohydrate or even keto diet.
Seed bread has a nutty, earthy flavour and chewy texture and is a delicious way to enjoy healthy seeds like flax, chia, pumpkin seed and sunflower seed.
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Sunflower Seeds: Use raw, plain sunflower seeds with no added oil or salt.
- Pumpkin Seeds: Also known as pepitas. Again, use raw seeds with no added oil or salt.
- Mixed Seeds: For the remaining half cup of seeds you can use more pumpkin seeds or mix and match from hemp seeds, sesame seeds or finely chopped nuts if nuts are ok for you.
- Flaxseeds: Be sure to use ground flaxseed, not whole flaxseeds.
- Chia Seeds: You can use white or black chia seeds.
- Psyllium Husk Powder: This is fairly easy to find in well-stocked grocery stores, healthy food stores or online. It can’t be substituted unfortunately as it absorbs most of the water and binds the bread together.
- Sweetener: This is optional but I find the touch of sweetness really improves the overall flavour of the bread. I used stevia just to keep the recipe sugar-free but you also use 1 tbsp maple syrup or a granulated sugar of choice. Monk fruit would work as another sugar-free sweetener.
- Tahini: I like tahini best in this recipe but sunflower seed butter, almond butter or cashew butter also work, as does peanut butter.
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
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.
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.
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
Storing Seed Bread
- Recommend to slice and store the loaf 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.
- Enjoy straight from the fridge or warm for a few minutes in the toaster or oven.
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- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 14
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
This delicious, hearty seed loaf is packed with fiber, protein and healthy fats. It’s also gluten-free, grain-free, keto-friendly, paleo and vegan. Enjoy for a nutritious breakfast or snack.
- 1 cup (150 g) raw sunflower seeds
- 1/2 cup (80 g) raw pumpkin seeds (pepitas)
- 1/2 cup (approx. 70 g) mixed seeds of choice, choose from hemp seeds, more raw pumpkin seeds or 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*
- 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, doughy 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, use 1 tbsp maple syrup or coconut sugar. I used stevia to keep it sugar-free for those that need it. Maple syrup is my preferred sweetener here.
Keywords: seed bread, vegan seed bread, keto seed bread
This seed bread is fabulous. I made it, let it cool, sliced it and froze it and I warm it up in the micro, top it with sliced avocado, a slice of tomato and a poached egg and it’s an awesome breakfast. I would strongly recommend NOT putting it in the toaster to warm/toast it — my hubby had to take the entire toaster apart to get the piece of seed bread out as it got stuck between the heating coils. Warming it up in the microwave works perfectly fine.
Hi, Found this recipe and your website today. Tried this recipe right away and wow 🤩 it is amazing. Super easy, beginner friendly, quick to put together- couldn’t have asked for more. This shall be a staple in my home from today.
However, I was little nervous and added a tsp of baking powder as I thought it may come out dense. But it appears the baking soda didn’t do anything for this. So, next time I will leave out the baking powder.
Thanks again, and I shall go through and try your other vegan,gluten-free recipes.
The bread is decent on its own but with sliced avocado and some hotsauce it is heavenly! Thanks for all of the topping ideas!
You’re welcome. Glad you enjoyed!
This bread is sooooo good! I slice it and keep servings in the freezer then I toast with jam or nut butter for a snack. Also really great to dip in soup! Thanks for the recipe!
You’re welcome, Tracey! So glad you like it!
This bread has become a staple in our house. Simple, easy to change with different seeds for variety, healthy and soooo tasty. Thanks for sharing!!
You’re so welcome! I need to make this again, it really is so good!
I made this! What a treat. I can’t believe I made bread without flour. I toast it and top it with vegan cream cheese and fresh strawberries. It’s so delicious. Highly recommend this recipe.
Those sound like the perfect toppings! Thanks for the kind review.
Made this today and was so impressed!! Had a slice with jam and will enjoy it for snacks throughout the week…great recipe!!
Holy crap I never leave reviews this bread is wild tho
So hearty so delish 10/10 20/10 idk great so good will make again
Thanks, so glad you love it! And leaving reviews is super helpful…so thank you!
This is the second time I’ve made this bread and I can’t get over the texture and how tasty it is! I love to pair it with avocado, Kitehill cream cheese and a bit of “everything” seasoning. I think next time I might lean away from savory and try adding dried figs and walnuts. Also HUGE bonus that it can be made gluten-free, refined sugar free and dairy free.
This bread rocks! The texture is awesome. I made it sugar free and was super pleased with it.
Great! So glad to hear it!
Super delicious and very easy to make!!
Thanks, Christiana! I’m so glad you enjoyed it.
I’ve been looking for a recipe of this type but every one I find is based on psyllium fiber to hold it together and I cannot tolerate it. My body apparently is sensitized to it and it makes me very ill, doubled over in pain for several days. Is there any other way to make such a seed loaf?
I’ve made loafs without it but I don’t have a recipe at this time. You don’t quite get the same texture but it is possible. You’ll still need flax though and chia seeds help. I’d suggest taking a look on Google for one made without. Let me know if you find one!
If I want to replace the stevia with maple syrup what would be the amount of maple syrup? I’ve made this recipe before and it’s delicious, just like bridgeheads.
You can omit the stevia entirely or use 2 tbsp maple syrup. Let me know how it turns out.
I really love this bread and just popped my fifth loaf in the oven! Any thoughts about modifying it with some warming spices for a holiday-style loaf? Or perhaps adding dried fruit or crystallized ginger?
I think that would be great. The ginger like you said would be good or maybe chopped dates, apricot or raisins. For spices I’d think ginger, cinnamon, nutmeg etc. Have fun!
Are the chia seeds substitutable?
Not in this recipe, no sorry. They’re a binder here so can’t be replaced. Thanks!
So delicious! I haven’t had anything bread-like in soooo long due to multiple food sensitivities, so I was really happy to find a recipe that I could actually eat. I used chopped walnuts in place of hemp and pepitas as I can’t have those and it turned out great! Even better this morning warm and nutty from the toaster. Great recipe!!
Made this bread today it was fantastic. Had it with salmon slices and salad leaves and balsamic vinegar delicious! Came out exactly to recipe.
So delicious! Subbed whole psyllium husk and almond butter as that’s what I had on hand. Bread doesn’t rise, so it’s a flattish loaf but the taste is amazing….
I went to a cafe today and had seed loaf bread with avo… Got home determined to make my own. This recipe was so good and exactly like the cafe. So excited I can make it so easily and cheap . Thank you for the recipe
Perfect! So glad you enjoyed it.
Hi! I did the seed bread and unfortunately when I cut into slices it crumbles and completely disassembles 🙁 any tips to prevent this?
Hmmm, I’ve never had this issue or feedback and I’ve made this recipe dozens of times. Did you follow the recipe exactly?? I can’t think of why that would happen unless you didn’t measure correctly. You could try adding more water and letting the mixture sit for 1-2 hours before baking…and make sure you let it cool before slicing.
Do you have any recommendations for something to use in lieu of the psyllium husk powder?
Looking forward to trying this recipe.
Not in this recipe as it’s an essential ingredient for the bread to work. If you read through the blog post it will explain the ingredients a bit more! Thanks!
I absolutely loved this recipe!! Easy to make and tastes amazing!! It’s definitely going to become a staple in my house! Thank you for sharing it! 🙂
Wonderful! Thank you for trying it. It’s a staple at my house for sure!