Customizable vegan seed bread:

Base: 

2 cups oatmeal (rolled or quick oats) 

1.5 cups sunflower seeds (can sub pumpkin seeds)

1 teaspoon salt 

Binding agents:

0.5c ground flax seeds 

3 tablespoons chia seeds 

4 tablespoons psyllium powder 

3 tablespoons coconut oil (can probably sub other oils, but I haven’t tried that) 

1 to 2 cups of warm water 

Choose 0.5 cups of any of the following: 

  • Pumpkin seeds

  • Almonds 

  • Walnuts 

  • Really any other seeds or nuts you have extra of. 

Optional: 

  • 0.5 Cup dried fruit or berries 

  • Spices 

Instructions: 

  1. Combine all of your dry ingredients (the base ingredients, salt, binding agents, seeds or nuts, and optional ingredients) 

  2. Optional but recommend: add all ingredients to a food processor (you may need to process in batches) and blitz to a rough flour consistency. You can also blitz each ingredient separately and combine them in a bowl. 

  3. Don’t forget the salt! 

  4. Mix 1 cup of warm water and the coconut oil to melt it. When adding the water to the dry mix, add it 0.5 cup at a time after the first cup. 

  5. Mix with a spoon (or your clean hands!) until the mixture sticks together but isn’t soupy like a batter (if it becomes soupy, just add more oats) 

  6. Line a loaf pan with parchment paper and place the mixture into it, pressing it down to get it all into the pan. 

  7. Let the mixture sit for 30 minutes (or overnight in the fridge) while pre-heating the oven to 350 degrees F 

  8. Place the loaf, uncovered, in the oven for 1 to 2 hours. 

  9. After the loaf is solid, tip it out onto a baking sheet so that you can toast and dehydrate the bottom for an additional 20 to 30 minutes. 

  10. Remove the loaf and let it cool. It’s easiest to cut when it’s cold. Store it in the refrigerator and cut with a non-serrated knife. 

  11. Toast it in the oven or toaster oven (I’ve never tried them in the toaster, so try that at your own risk) 

  12. Enjoy with butter, vegan butter, jam, tinned fish, make Smørrebrød (Danish open faced sandwiches), use it for everything! 

  13. Try different kinds, make an everything bagel kind, use fruit and spices, exchange the water for pumpkin purée or broth, it’s super customizable! 

 

Back to blog

Leave a comment