I consider this bread 100% fuel.
Let me tell you why …
Over the summer, we love long hikes + the classic hiking lunch is a sandwich, with lots of peanut butter. Being gluten free, the sandwich life has been a rough one + I’ve learned to get creative with my hiking lunches.
Since this loaf entered my life, my hiking game has changed. Not only are these slices gluten free + vegan, but they are loaded with the energy + protein to keep my fueled on a long day. Plus—this bread is delicious.
Friends, say hello to your new go-to gluten free bread. Let’s make my Super Seedy Loaf!
This loaf starts with chopped nuts, seeds, and oats. Protein, fiber, and healthy fats. I stir in some psyllium husk powder for extra texture + binding along with a little scoop of honey for flavor. This seedy loaf is loaded and super simple.
I mentioned that this is my go-to bread on busy hiking days, but it is also a delicious breakfast. Serve it with your favorite sweet toppings, make a breakfast sandwich, or turn it into a nutrient-dense french toast. You can’t go wrong.
I hope this Super Seedy Loaf becomes your go-to in the bread department. It is:
Delicious + Healthy
Nutty + Seedy
& Loaded with Nutrients!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 cup raw cashews
- ½ cup raw almonds
- ½ cup golden flaxseeds
- 1½ cup rolled oats (certified gf for gluten free eaters)
- 2 Tbsp. chia seeds
- 2 Tbsp. psyllium husk powder
- 1 tsp sea salt
- 1 Tbsp. honey (sub maple syrup or coconut sugar)
- 3 Tbsp. melted coconut oil
- vegan cheese, herbs, nut butter, sliced banana, honey, jam, vegan butter
- Preheat oven to 350°F. Line a regular-sized loaf pan with parchment paper and set aside.
- In a food processor, pule the cashews and almonds until they are in small pieces with very few large chunks remaining—just be careful not to over-process and create a flour texture. (see picture)
- Pour “chopped” cashews and almonds into a large mixing bowl. Add the flaxseeds, oats, chia seeds, psyllium husk powder, salt, honey, oil, and 1½ cups of water. Stir until a slightly dry dough forms—add up to ½ of a cup extra water if needed.
- Transfer mixture to prepared loaf pan and firmly pat down. Place loaf in oven and bake for 45-50 minutes, or until bread is firm and slightly golden.
- Let bread cool for 10 minutes, remove from pan and serve warm with your favorite toppings.
- Leftovers will keep for up to a week refrigerated in airtight container.