Life-Changing Seed Loaf

10 180 282
Ingredients Minutes Calories
Prep Cook Servings
2 h 1 h 10
Life-Changing Seed Loaf
Health Highlights
The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein, fiber, gluten-free and vegan.


1 cup hulled Sunflower seeds
1/2 cup Flaxseeds
1/2 cup Hazelnuts (or almonds)
1 1/2 cup Rolled oats, dry
2 tbsp Chia seeds
3 tbsp (level) Psyllium seed husk (ground)
1 tsp Sea salt, fine
1 tbsp Maple syrup (or stevia for sugar free)
3 tbsp Coconut oil (melted)
1 1/2 cup Water, filtered


  1. In a flexible, silicon loaf pan combine all dry ingredients (sunflower seeds, flaxseeds, hazelnuts, oats, psyllium and salt), stirring well. Whisk maple syrup, oil, and water together in a measuring cup. 
  2. Add this to the dry ingredients and mix very well until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
  3. Preheat oven to 350°F / 177°C.
  4. Place the loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  5. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Nutrition Facts

Per Portion

Calories 282
Calories from fat 193
Calories from saturated fat 45
Total Fat 21.4 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.2 g
Monounsaturated Fat 5.8 g
Cholesterol 0
Sodium 185 mg
Potassium 200 mg
Total Carbohydrate 19.2 g
Dietary Fiber 7.6 g
Sugars 2.0 g
Protein 7.0 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 1.1

Energy sources