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!
I you love this bread recipe, you might also like my carrot cake bread, strawberry zucchini bread, gluten free zucchini bread muffins, peanut butter banana bread, or my gluten free pumpkin bread.
Super Seedy Loaf
- 1 cup raw cashews
- 1/2 cup raw almonds
- 1/2 cup golden flaxseeds
- 1 1/2 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 1 1/2 cups of water. Stir until a slightly dry dough forms—add up to 1/2 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.