Description
This seed loaf is a nutritious and hearty option, perfect for sandwiches or to enjoy toasted.
Ingredients
Scale
- 1 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup mixed seeds of choice, choose from hemp seeds, more raw pumpkin seeds or sesame seeds
- 1/4 cup ground flaxseed
- 1/4 cup chia seeds
- 1/4 cup psyllium husk powder
- 1/2 tsp sea salt
- 1/2 tsp powdered stevia (or 10–20 drops liquid stevia or 1 tbsp maple syrup, optional)
- 1/4 cup tahini
- 1 1/4 cup water
Instructions
- Prepare for Baking: Preheat the oven to 375 F and line a standard-sized loaf pan (approx. 8 x 4 x 2 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
- For a variation, feel free to use different seeds based on your preference.
- This loaf can be stored in an airtight container for a few days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breads
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0.5g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg