Seed Loaf

Inspired by the recipe from My New Roots

Seed loaf

1 cup sunflower seeds

½ cup flax seeds

1 cup pumpkin seeds 

1 ½ cups rolled oats

2 tbsp chia seeds 

4 tbsp psyllium husks

1 tsp sea salt 

3 tbsp oil (coconut, avocado, olive, melted butter etc.) 

1 ½ cups water 

1 tbsp maple syrup or honey (optional) 

A slice of this gluten free seed loaf makes a tasty and satisfying open-faced sandwich, but is just as good toasted with berry jam.

 I love how full and satisfied this loaf makes me feel. I have enjoyed it for breakfast with greens and a fried egg, for lunch topped with sharp cheddar alongside a salad, and for dinner accompanying soup. It has a nutty flavour with a pleasant chewy texture, and is a great source of fibre, healthy fat, and protein. While I use it in a similar manner to bread, I don’t think you can actually compare the two. Bread is delightful, and so is this loaf. They are very different, and should be enjoyed as such. With that said, this loaf can be a great substitute for those who cannot have bread, or those who want cut down but still want to enjoy a bread-like vessel for jam. 

While you can swap out seeds for nuts, or use whatever nuts and seeds you have on hand, the psyllium husk cannot be substituted. Psyllium is what binds everything together, which allows this loaf to be sliced without the whole thing crumbling apart. 


Creates one loaf of bread


  1. In a loaf pan, either lined with parchment or greased, mix all dry ingredients.

  2. In a separate bowl, mix water, oil, and sweetener, if using. 

  3. Add the liquid ingredients to the dry ingredients, and mix well.

  4. Smooth the top of the loaf with a spoon, and leave it to sit for at least 2 hours, or overnight. 

  5. Preheat the oven to 350°F

  6. Bake the loaf for 20 minutes, and then remove from oven. 

  7. Take the loaf out of the loaf pan, turn it upside down, and place it back in the oven, directly on the rack, to bake for another 30-40 minutes. 

  8. Let cool before slicing

Further ideas and modifications

  • If you would like to try adding nuts to this loaf, consider swapping out the pumpkin seeds for chopped almonds, hazelnuts, or walnuts. Or, you can add a little less of the seeds, and make up the difference with nuts of your choosing. 

  • If you are gluten free, make sure that you are using certified gluten free oats. 

  • This loaf is delicious toasted with jam and sharp cheddar cheese, or topped with greens and a fried egg, or dunked in a blended vegetable soup. Be creative!

  • To add different flavours to the loaf itself, consider adding herbs and spices. Some ideas include: caraway seeds, rosemary with flaky sea salt and chopped olives, or chopped dried fruit with cinnamon and nutmeg.

1 Comment

  1. Denise

    Enjoyed this before! I’m going to make it this week.



  1. Hormones and the Gut – How Are They Connected? | Naturopathic Doctor, Victoria, BC - […] One of my favourite high fibre breakfast snacks is the gluten-free seed loaf. […]

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