Recipe: Sweet Seed Bread

I’ve been wanting to make a vegan, gluten-free superfood seed bread for so long! I’ve read countless recipes and tasted dozens of dense and delicious creations at healthy bakeries. They always seems so daunting to make, but this slightly sweet version is super simple, quick and too good to miss out on.

This loaf is jam packed with protein, fiber, omegas, vitamins, minerals, antioxidants, anti-inflammatory agents and more. Most of us already know about the vast benefits of almonds, so pumpkin seeds are what I want to focus in on now. 1/4 cup of these little nutrient workhorses has 16% of your DV of iron, 20% DV protein and 23% zinc. Zinc is critical for a strong immune system. It also helps improve your sleep, your mood, your skin and even your sense of smell, taste and sight! And we can’t forget male sexual function and prostate health. Not to mention 50% copper, magnesium and phosphorus and 74% DV manganese. Think: strong bones and teeth, making ATP energy molecules, blood flow and cardiovascular health and regularity. Lesser known, pumpkin seeds are powerful and diverse antioxidants, fighting free radicals and leaving your skin glowing and smooth! They are a rich source of essential amino acids as well, such as tryptophan, which is linked to the production of melatonin and serotonin, the keys to a good night’s sleep. Top that off with pumpkin seed’s anti-microbial, anti-fungal and anti-viral properties and you have even more reasons to give this bread a try!

Try a slice with a smear of apple butter, coconut oil or ghee! It is delicious on its own as well and makes a great on-the-go snack. We cut a few slices and froze them in individual baggies to have a healthy breakfast ready at all times – no excuses!

Ingredients:

  • 2 cups almonds*
  • 2 cups pumpkin seeds*
  • ½ cup sunflower seeds*
  • ½ cup dried fruit
  • 1 ¼ cup garbanzo bean or brown rice flour
  • 3 tbsp psyllium husk powder
  • 1 tbsp ground flax seed
  • 2 tbsp chia seeds
  • 2-3 tbsp maple syrup
  • 2-3 tsp cinnamon
  • 1 tbsp raw cacao powder

*use sprouted, if possible

Directions:

  1. Blend 1 ⅓ cup almonds and 1 ⅓ cup pumpkin seeds in a blender or food processor until a flour is formed.
  2. Add the flour and the remaining dry ingredients to a large bowl and mix.
  3. Pour in 2 ½ cups of cold water and stir to combine.
  4. Let sit for 45-60 mins until the water is absorbed
  5. Pour into a greased loaf pan and press down firmly
  6. Bake at 400 for 50 mins until browned on top!