Seed Loaf (GF, Vegan)


I totally didn't make up this recipe. My entrepreneurial hero is Jennifer Fisher, she has an amazing line of jewelry which I wear every day, and she has a line of salts and even did a collaboration  with CB2. I've followed her for years, and she has adapted to a GF DF lifestyle, like myself, and I am loving it.

This little loaf is great for making an open faced sandwich, avocado toast, or with some DF cream cheese and Meyer lemon jam!  

A link to her recipe is here


1 C raw sunflower seeds
1/2 C pumpkin seeds
1/2 C sliced almonds
1/3 C chia seeds
1/3 C hemp hearts
2 Tbsp sesame seeds
1/3 C flax seeds
1/2 C psyllium husk
1 1/2 tsp salt & pepper
1/2 tsp coconut sugar
Drizzle of olive oil
1 1/2 C water, boiled

In a large bowl, combine the sunflower seeds, pumpkin seeds, sliced almonds, chia seeds, hemp hearts, sesame seeds, flax, psyllium husk, salt, and coconut sugar. Grease your loaf pan really well. Bring 1 1/2 C water to a boil and pour over thee seeds mixture. Mix really well. Push the ‘dough’ into the loaf pan. Cook this at 400º for 1 hour. Let cool for 1-2 hours in the loaf pan before serving. Serve toasted.


*Store in refrigerator in an air tight container.


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