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:
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.
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) 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