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Slices of hearty seed bread on a plate.

Seed Bread

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 14 1x
  • 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.


Scale

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 375 F.
  2. 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.
  3. Add everything except the tahini and water to a large mixing bowl and stir to combine.
  4. Add the tahini and water and stir into a thick, doughly paste.
  5. Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
  6. 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.
  7. 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.
  8. 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.

Notes

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