Seed Loaf
A gorgeous, filling whole food plant-based seed loaf. Filled with mega nutritious ingredients like… SEEDS!!! Great topped with bananas plain or toasted.
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Loaf
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Ingredients
- 1 Cup Sundflower seeds
- 1/2 Cup Pumpkln seeds
- 1/2 Cup Mixed seeds/nuts I use hemp seeds and activated chopped mixed nuts
- 1/4 Cup Ground flax seed
- 1/4 Cup Chia seeds
- 1/4 Cup Psyllium husk powder
- 1/2 tsp Salt
- 1/2 tsp Date paste
- 1/4 Cup Tahini
- 1 1/4 Cups Water
Ingredients
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Instructions
- Preheat oven to 190C
- Line a loaf tin with baking paper (leave extra over sides so can lift the loaf out).
- Add everything EXCEPT date paste, Tahini and water. Stir so all is well mixed.
- Add the rest and stir into a thick doughy slurry-type paste.
- Place into the loaf tin and smooth out so in the shape.
- Bake 50 minutes – Remove from oven.
- Let sit for a couple of minutes then lift out of the tin.
- Place on a cooling rack for about 15 minutes before slicing.
- Stores in fridge for about a week or freezer for 3 months.
Recipe Notes
You could spice it up a bit with some Mixed spice, or any spices that are your favourite.
