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  • Writer's pictureCece Muecke

Vegan Super Seed Bread

By Thalia Bonas

Gluten-free, passover friendly superseed bread


  • 200g (1 cup) almonds

  • 260g (1 1/2 cups) pumpkin seeds

  • 200g (1 cup) buckwheat or brown rice flour

  • 85g (1/2 cup) sunflower seeds

  • 3 tablespoons psyllium husk powder

  • 2 tablespoons chia seeds

  • 2 tablespoons dried mixed herbs

  • Salt and pepper to taste

  • 240ml (2 cups) cold water


  1. Put the almonds and 1 cup of the pumpkin seeds in a blender. Blend until flour forms.

  2. Put the mixture in a bowl and add the rest of the pumpkin seeds, flour, sunflower seeds, chia seeds, psyllium husk powder, dried herbs, salt and pepper.

  3. Stir the mix, gradually adding water until.

  4. Leave the mixture for at least one hour to absorb the water and the mixture is firm

  5. Heat the oven to 180c and grease a loaf tin.

  6. Place the mixture into the tin and bake the bread for 50 minutes (to check if the bread is ready insert a toothpick in the bread and check that it comes out clean)

  7. Take the bread out of the oven and let it cool

  8. Once cooled, put the bread in your freezer inside a reusable ziplock bag, and toast whenever you want. It’s great with avocado, nut butters, jam etc. Enjoy!

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