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+ servings

Super Seedy Loaf

I consider this bread 100% fuel. My Super Seedy Loaf is gluten free, loaded with nuts, seeds, and energy to keep you fueled through your busy days this summer.
Prep Time10 mins
Active Time50 mins
Total Time1 hr
Course: Breakfast, Side, Snack
Cuisine: Gluten Free, Vegan
Yield: 12 slices
Author: The Local Sprout

Materials

  • 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

Toppings (optional):

  • vegan cheese herbs, nut butter, sliced banana, honey, jam, vegan butter

Instructions

  • 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.

Notes

Nutrition information is a rough estimate of 1/12 of the entire recipe without optional toppings.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 15.3g | Protein: 5.3g | Fat: 10.3g | Saturated Fat: 1.4g | Sodium: 159mg | Fiber: 4g | Sugar: 2.3g