Vegan Seed & Nut Loaf


  • 1 cup sunflower seeds
  • 1/4 cup flax seeds
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup hazelnuts (or almonds) roughly chopped
  • 1/4 cup currants (optional)
  • 1 1/2 cups rolled oats
  • 2 tablespoons chia seeds
  • 4 tablespoons psyllium, seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 teaspoon fine grain sea salt (add 1/2 tsp. if using coarse salt)
  • 2 tablespoons maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 tablespoons melted coconut oil (or 3 Tbsp ghee)
  • 1 1/2 cups water


1. Preheat oven to 350°F.

2. Combine all dry ingredients. Stir well.

3. Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal or glass loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it’s time to take it out to turn it.

4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.

5. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 minutes. Flip back over and bake for another 5 to 10 mins. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

6. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast.

7. Tastes amazing toasted!!