Nut Free Super Seed Loaf

Nut Free Seed loaf

In my quest to have a homemade alternative to bread, I’ve been experimenting with variations of nut and seed loaves for a few years now. I’ve tweaked things here and there, looked to others like Sarah Britton (My New Roots) and McKel Hill (Nutrition Stripped) for inspiration and played with some of my own flavour combinations. The result has been nothing short of miraculous.

OK, that may be a bold claim. But, THIS. LOAF. 😜

It’s not only delicious, hearty and satisfying, but also loaded with crucial nutrients like protein, antioxidants like vitamin E and zinc, anti-inflammatory Omega 3 fatty acids and loads of gut-friendly fibre; both soluble and insoluble. Bam! 

The other great thing about this Nut Free Super Seed Loaf is that it is vegan and free from all the top allergens making it a great for anyone with food allergies or sensitivities and also a school-safe portable snack. 👍

This loaf contains NO: eggs, gluten, dairy, nuts, sesame or refined sugar. It’s a great substitute for bread if you are allergic, sensitive or doing any sort of elimination diet. 

Of course, it’s not “bread” bread. Instead of being fluffy and light, this loaf is dense and chewy. It’s surprisingly filling, which makes it a great on-the-go breakfast option.

This Nut Free Superseed Loaf is wonderful when it’s warm and fresh out of the oven, but takes on a whole other dimension with a quick pop into the toaster. Once a bit crisped and toasty, it makes the best accompaniment to soup or salad and totally reminds me of a scone for some reason (though it is actually nothing like a scone). 

Like I said, I’ve made several variations on this theme, including this rosemary, black olive loaf. I also like to add allspice (or cinnamon) and raisins, or sage and nutritional yeast for a cheesy zip! Soon, I’ll be playing with coconut and chocolate chip 👩🏻‍🍳. The nice thing about this loaf is that it’s not easy to screw up like traditional baking recipes. So, I’ll give you the basic Nut Free Super Seed Loaf recipe (which is amazing as is) and, if you like to dabble in herbs, spices and other additions, you can just play.

You can top it with nut or seed butter, organic butter, cheese or ghee, jam, honey, hummus…you name it! I love mine made into an avocado toast with smashed avo/lime/salt. SO good! 

It lasts a good week in an airtight container and in the fridge and a few months in the freezer. I like to wrap my loaf in either a brown paper bag or parchment paper before popping into a resealable bag. The paper absorbs some of the natural condensation from the loaf and keeps it fresher longer. 

If you want to freeze it, first cut into slices and wrap each slice individually with parchment so they don’t stick together in the freezer.


Are you ready for this recipe?!

Nut Free Super Seed Loaf
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Breakfast
Serves: 10 slices
  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 3 tbsp psyllium seed husk (powder)
  • 2 tbsp chia seeds
  • 1 tsp sea salt
  • 2 cups water
  • 2 tbsp melted coconut oil or avocado oil
  • 1 tbsp pure maple syrup
  • For this Rosemary Olive Variation add:
  • ¼ cup nutritional yeast
  • 2 tbsp dried rosemary
  • ½ sliced, pitted black olives.
  1. Line a standard loaf pan with parchment paper to make removing the loaf easier
  2. Mix all dry ingredients in one bowl
  3. Mix wet ingredients in small bowl
  4. Add wet to dry and mix well. The “batter” will thicken within seconds as all those seeds soak up the liquid.
  5. Fold batter into parchment-lined loaf plan and pat down so top is even.
  6. Cover loaf pan with clean tea town (so nothing falls into your loaf) and set aside for a minimum of 2 hours so that the seeds and oats have time to absorb lots of the moisture and everything really sets together.
  7. When you’re ready to bake, preheat over to 350F and set to convect
  8. Place loaf pan in middle rack of preheated oven and bake for 30 minutes
  9. Remove loaf pan and carefully flip the loaf out of the pan so it’s upside down. Peel the parchment away and carefully place your loaf back in the oven “naked” without pan upside down and continue to bake for another 30-45 minutes until loaf is slightly browned.
  10. Let cool on a wire rack at least 10 minutes before diving into your first slice.

Like I said, it’s a great vehicle to play around. I’d love to know what you think if you make this and also see your creations. Please share your pics with me on social media and tag me @kimdeoncom so I can see what you’ve been up to.





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