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, 10-20 drops liquid stevia or 1 tbsp maple syrup, optional*
- 1/4 cup (60 g) tahini
- 1 1/4 cup water (295 mL)
- Prepare for Baking: Preheat the oven to 375 F and 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.
- Mix Dry Ingredients: Add everything except the tahini and water to a large mixing bowl and stir to combine.
- Add Wet Ingredients: Add the tahini and water and stir into a thick, doughy paste.
- Add Dough to Pan: Place the dough in the lined loaf pan and use your hands to evenly spread and press it down into a flat, even layer.
- Bake: 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.
- Cool: Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. Let cool on a cooling rack for at least 15 minutes.
- Slice: Store whole or slice into 12-14 portions. 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