This seed loaf packs a real punch and is just that … a seed loaf. There are no eggs, wheat/gluten, dairy or other funnies hiding in this healthy homemade bread option. It’s full of fibre, calcium, protein, antioxidants, and omegas to name a few. Keep reading for the full recipe below.
My favourite thing to do with this loaf is to toast it for a bit of crunch and texture. If you’re a peanut butter fan like me, then toast yourself a slice and cover it with the tasty goodness of peanut butter. The loaf can be stored in a sealed container for up to 6 days and it freezes well too. You can also get creative with what you throw in; cranberries, raisins, different nuts, whatever your belly desires it goes well with (almost) everything.
Makes 1 Loaf
1 cup sunflower seeds
½ cup flax seeds
3 Tbsp Chia seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats (gluten-free oats if you want a gluten-free loaf of bread)
3 Tbsp. psyllium husk powder
1 tsp. fine grain sea salt
1 Tbsp. honey (for sugar free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil
1 ½ cups of water
In a bowl, combine all dry ingredients, stirring well.
Whisk honey, coconut oil and water together in a measuring cup, add this to the dry ingredients. Mix in very well until everything is completely soaked and the dough becomes nice and thick.
Quickly move it into a flexible, silicon loaf pan and press it down, smoothing over the top with the back of your spoon. Leave it to sit for 10-15 minutes or until the bread holds its shape in the pan. (You should be able to pull away the sides of the loaf pan and the bread should keep its shape).
Preheat the oven to 175C.
Place in the oven on the middle rack and bake for about 20 minutes.
Remove the bread from the loaf pan and place it upside down onto the rack and bake for a further 30 minutes.