Description
Wholesome, hearty, and 100% plant-based — this Vegan Seed Bread Recipe is packed with nutritious seeds, fiber, and healthy fats. Easy to make, no kneading required, and perfect for any meal!
Ingredients
- 1 ½ cups rolled oats (or gluten-free oats)
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 3 tbsp chia seeds
- 3 tbsp flaxseeds (ground or whole)
- 2 tbsp sesame seeds
- 1 tsp sea salt
- 1 ½ cups warm water
- 2 tbsp maple syrup or agave syrup
- 2 tbsp olive oil or melted coconut oil
- 3 tbsp psyllium husk (for binding)
Instructions
- Mix Dry Ingredients:
In a large bowl, combine oats, sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, sesame seeds, and salt. Mix thoroughly. - Combine Wet Ingredients:
In a separate bowl, whisk warm water, maple syrup, and oil together. Add the psyllium husk and mix well until it thickens. - Combine Everything:
Pour the wet mixture into the dry ingredients and stir until well combined. The mixture will look thick and sticky. - Rest the Dough:
Cover and let sit for at least 2 hours (or overnight) to allow the seeds to absorb moisture and form a solid dough. - Preheat Oven & Prepare Pan:
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper. - Bake:
Transfer the dough into the pan, press it evenly, and bake for 55–60 minutes, or until the crust is golden and firm. - Cool & Slice:
Allow the loaf to cool completely before slicing. This step helps the bread firm up and prevents crumbling.
Notes
- Soak Longer: Letting the mixture rest overnight enhances texture and moisture.
- Add Flavor: For extra depth, mix in herbs like rosemary or thyme.
- Sweeter Option: Add a handful of dried cranberries or raisins for a hint of sweetness.
- Freezing: Slice before freezing so you can easily toast individual pieces later.
- Prep Time: 10 minutes
- Rest Time: 2 hours
- Cook Time: 55 minutes