Can I customize the flavour of my seed bread?

Definitely! You can customize the flavors by adding herbs, spices, dried fruits, nuts, or sweetener. Herbs that work well for savoury bread are garlic powder, onion powder, thyme, dill, sage, basil and rosemary. You can use just one or mix-and-match to create your own flavour profile. Spices that work well are cinnamon, ginger, cardamom, cloves, pumpkin pie spices, black pepper and allspice.

Is seed bread gluten-free?

Yes, this recipe is gluten-free as written.

Can I use nuts instead of seeds?

You can use a mixture of chopped nuts such as almonds, walnuts, hazelnuts, and pecans to replace up to 1 cup of the total amount of 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!

Seed Bread

Description

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.

Ingredients

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

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, 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