Vegan Super Seed Loaf

In a quest to find the best recipe for a delicious seeded loaf which is free from white processed gluten free flour, we have tried and tested various recipes, but have found this one to be an absolute winner. Full of nuts and seeds, and bound together with physlium husks, we love the nuttiness and chewiness from this one. It’s a little bit pricey to make, but if you buy the ingredients in bulk, and make a few batches for the freezer, it works out a little less costly. 

We love this loaf, sliced and toasted, with some beautiful smoked salmon and avocado for breakfast, or with some fruity sweet jam and lashings of butter. 

Vegan Super Seed Loaf

Serves: 18 slices

Prep time: 15 minutes, plus 1 hour soaking

Cook time: 1 hour


2 tbsp psyllium husk powder, we buy this from Amazon

350ml water

200g almonds

100g sesame seeds

100g sunflower seeds

100g flax seeds

100g pumpkin seeds

1 tsp pink Himalayan salt

3 tbsp coconut oil, melted

40g raisins (optional)


  1. Preheat the oven to 180°C and line a 10cm x 30cm loaf tin with greaseproof paper
  2. Mix the psyllium husk powder and water together, stirring until a thick gel is formed, leave for 5 minutes whilst you weigh out the other ingredients into a bowl
  3. Place all the ingredients in a bowl and stir really well, then leave to sit at room temperature for 1 hour
  4. Spoon the mix into the loaf tin and place in the middle of the oven for 1 hour. The top of the loaf will be lightly golden, remove from the oven and leave to cool in the tin, this also allows the bread to set.
  5. Wrap in baking parchment and keep in the fridge, or slice and place in the freezer