Seed Bread

4.95 from 36 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Snack

Cuisine: American

Diet: Vegan

Servings: slices

Author: Deryn Macey

Ingredients

1 cup raw sunflower seeds 150 g
1/2 cup raw pumpkin seeds (pepitas) 80 g
1/2 cup mixed seeds of choice, choose from hemp seeds, more raw pumpkin seeds or sesame seeds approx. 70 g
1/4 cup ground flaxseed 30 g
1/4 cup chia seeds 45 g
1/4 cup psyllium husk powder 45 g
1/2 tsp sea salt
1/2 tsp powdered stevia 10-20 drops liquid stevia or 1 tbsp maple syrup, optional*
1/4 cup tahini 60 g
1 1/4 cup water 295 mL

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 into 12-14 slices.

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.

Please note if you increase the serving size, it does not calculate the weights and you'll have to do that manually. All of the gram measurements provided are exactly what was used in recipe development so please follow those.

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.

Nutrition