Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF)



Earlier this year, I had the opportunity to preview Heather Crosby’s new book, Yum Universe, while it was in the final stages of production. Yum Universe is a guidebook to living a gluten-free, plant-based, vibrant whole food life, and includes oodles of healthy recipes, photographs, and tips to get you started. Many of you may know Heather’s inspiring blog by the same name and if you’ve read for any length of time, you know how passionate she is about a plant-based lifestyle. A former veggie-phobe, she now loves to encourage others to make positive changes in their own diets. I’ve especially enjoyed her YU Should Know series where she interviews other plant-based enthusiasts about how they’ve made the shift (you might remember my interview with her in the spring!).

Today, I’m sharing one of my favourite recipes from Yum Universe – Heather’s Toasted Super Seed Power Bread. It’s a recipe I’ve made a dozen times now and it never lasts longer than a few days in this house. It’s loaded with chia seeds, pepita seeds, almonds, sunflower seeds, sesame seeds, hemp seeds (my addition), and the only flour you’ll find in this bread is high-protein chickpea flour. I expect you could easily make this nut-free by swapping out the almonds for another seed. My brother in law likes to call this “bird seed bread” which I can’t really argue with. I love me some bird seed!! Think: Mary’s Crackers meets bread. It reminds me of Sarah’s Life Changing Loaf of Bread, which I’ve made in the past and also loved. I’m all about this trend of bread moving from nutrient-void to nutrient-packed. Bring it on.

Speaking of nutrient-packed, each small slice boasts 6.1 grams of protein and 4.6 grams of fibre (I calculated the nutritional info in the recipe notes below, just for curiosity). It’s also loaded with healthy fats. If you enjoy a hearty slice of crunchy, chewy bread this recipe is for you. Some people I served this to were expecting a traditional fluffy bread, so just be warned that it doesn’t produce the traditional bread we grew up with. It won’t be for everyone, but hey…more for us, right? I really think you have to try it at least once! To be honest, I would take a slice of this bread over the regular stuff any day. Bird seed for life.

Try it toasted with a pat of coconut oil on top. Minds will be blown. Stomachs will do happy dances.


I couldn’t help but play around with the recipe a tiny bit, so I’ll let you know my modifications in the headnote. Let us know what you think of it if you do try it out! Thanks Heather for letting me share your recipe today. Be sure to check out her book – Yum Universe – in bookstores now!


Heather's Toasted Super Seed Power Bread

Vegan, gluten-free, refined sugar-free, soy-free


4.4 from 16 reviews

A hearty, crunchy, chewy, high-protein and fibre bread free of gluten! What's not to love? This recipe is lightly adapted from Heather Crosby's Yum Universe cookbook (2014). Some of the changes I made to this recipe are the following: Instead of letting the dough sit overnight, I was impatient (nothing new here!) and only let it sit for an hour. To my delight, it still worked out lovely. Just a tip in case you are short on time or patience like me. I didn't have any poppy seeds on hand so I subbed them with hemp hearts which adds a nice bit of complete protein and healthy fats, however my loaf is lacking those beautiful specks of black seeds. I imagine that you could change up the nuts and seeds as you see fit in this recipe. It's pretty versatile! Lastly, I used coconut sugar instead of Sucanat and I used thinly sliced almonds instead of whole almonds (so it would be easier to slice). I don't recommend skipping the toasting step - I tried this recipe both ways and taking the time to toast the nuts/seeds/oats in the beginning resulted in a more flavourful loaf.

14 slices
Soak time
1 hour
Prep Time
Cook time
Total Time


  • 1 cup rolled oats (use certified gluten-free if necessary)
  • 1/2 cup sesame seeds
  • 1/2 cup pepita seeds
  • 1/2 cup thinly sliced almonds
  • 1/4 cup sunflower seeds
  • 1/2 cup chickpea flour
  • 1/4 cup hemp hearts
  • 1/4 cup chia seeds
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons virgin coconut oil, melted
  • 1 tablespoon coconut sugar (or granulated sugar of choice)
  • 1 teaspoon fine grain sea salt
  • 2 cups water


  1. Preheat oven to 325F and grab an extra large baking sheet. Add the oats, sesame seeds, pepita seeds, almonds, and sunflower seeds onto baking sheet. Spread out evenly and toast in the oven for 7-10 minutes. Transfer to a large bowl.
  2. Add the remaining ingredients to the bowl and stir to combine. The dough will be very watery at first, but thanks to the psyllium husk powder and chia, it will thicken up quickly. After stirring, cover the bowl with a tea towel and let it sit for around an hour on the countertop. The dough will be very thick.
  3. Lightly grease a small loaf pan (9" x 5") and then line it with a piece of parchment paper so you can easily pull the loaf out. Scoop the dough into the loaf pan and press it down firmly and evenly.
  4. Bake the loaf at 325F for 30 minutes. Grab a baking sheet. Now remove the pan from the oven and carefully lift out the loaf. Carefully, flip the loaf upside down onto the baking sheet and bake it for another 45-50 minutes, uncovered, watching closely during the end of the bake time. The loaf will be lightly golden and firm when ready.
  5. Cool loaf completely on a cooling rack. Slice and enjoy! I love toasting this bread and spreading some coconut oil on top. It's just divine. Also try it with avocado and hummus, jam, or vegan butter.


Nutritional info (per slice, based on 14 slices per loaf): 157 cals, 10.5 g fat, 130 mg sodium, 10.9 g carbs, 4.6 g fibre, 1.5 g sugar, 6.1 g protein

Notes: 1) Heather says you can use 1/4 cup psyllium husks instead of the 3 tablespoons psyllium husk powder. Where to find the psyllium husk powder? I've had success finding it in the vitamin/protein powder aisle of Whole Foods. 2) Do not skip the psyllium husk powder - it binds the loaf together. 3) Feel free to toss in finely chopped dried fruit like dried cranberries.



I got word yesterday that The Oh She Glows Cookbook advanced to the semi-final round in the Goodreads Choice Awards! Thanks to those of you who voted last week! If you’d like to see the cookbook advance to the final round you can vote again in the Best Food & Cookbooks of 2014. This round of voting is open until November 15th. hugs!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 110 comments… read them below or add one }

1 Erica { EricaDHouse.com } November 12, 2014

This definitely looks like birdseed bread, but I’m sure it’s delicious!

I saw your book in Barnes and Noble weeks ago and spastically told my now-Husband, “I KNOW HER!” Like Buddy the Elf. He looked at me strange.


2 Angela (Oh She Glows) November 12, 2014

hah…you are getting me excited to watch Elf this season!


3 Terri November 12, 2014

This looks absolutely DEVINE. My kind of bread.


4 Sara November 12, 2014

This sounds awesome! So excited to try it! Do you know the shelf life or best way to preserve part of the loaf? Freezing ok?


5 Angela (Oh She Glows) November 12, 2014

Yes freezing works great! Just be sure to cool it completely first.

I also store it in the fridge for up to 4 days or so.


6 lea November 13, 2014

To give you an idea…..I made the original Life Changing Loaf of Bread twice for a friend. First loaf, she took on a two week road trip, in a cooler, from Vancouver to Whitehorse Yukon with a couple of stops on the way and it was fine when they dug into it once she reached her destination. The second trip, the same friend took a individually sliced and vacuum packed loaf of the same bread, when she walked the Camino (approx 500 miles/800 km) with no refrigeration, stored in her backpack. She ate a piece a day for almost 3 weeks before she had to throw the remainder out. Myself, I definitely would have done the cooler thing but I don’t think I would have carried the bread on the Camino. Just sayin’… When I make the bread for myself, I eat half, freeze half. I will be trying this version soon, I am intrigued with the addition of the chickpea flour.


7 Andrea November 12, 2014

This looks amazingly healthy! My dad has PD and we’re always looking for high fiber recipes so I’m shooting this one over to the ‘rents….bonus-dad loves seeds. I’m going to go ahead and cast a vote for your book too ;)


8 Laura November 12, 2014

Congratulations on being in the semi-finals! I bought your cookbook during the summer and it has become my primary go-to. I love how creative your recipes are. You’ve inspired me to start doing some food blogging too, so thank you! :) I will be sure to vote for you.


9 Bethan November 12, 2014

This looks super dense! (and I mean that in a good and nutritional, way!)


10 Anele @ Success Along the Weigh November 12, 2014

Oooh, this looks delish! I could even see cutting this smaller and using it for appetizers!


11 Angela (Oh She Glows) November 12, 2014

Love that idea. I was also thinking it would be amazing cubed and toasted to use as croutons.


12 Florence November 12, 2014

I am trying out with breakfast this days and this looks just like something I would love with some chia jam and a hot chocolate cup.
Same questions as Sara because i am pretty sure i will be the only one eating this kind of bread. What’s the best way to enjoy this bread longer ?


13 Angela (Oh She Glows) November 12, 2014

it freezes well! I also store it in the fridge for up to 4 days.


14 Carrie (This Fit Chick) November 12, 2014

I love the texture of this bread!!! I would definitely give it a try!


15 Emma @ Life's A Runner November 12, 2014

Oh my goodness, that is such an excellent idea!! The flax/seed breads have always been my favourites, so this looks right up my alley!


16 Emma @ Life's A Runner November 12, 2014

I wrote my email in the link above ^ instead of my blog, so perhaps delete that comment?

Oh my goodness, that is such an excellent idea!! The flax/seed breads have always been my favourites, so this looks right up my alley!


17 The Blonde Chef November 12, 2014

I am always looking for delicious new breads to try and I LOVE how healthy this looks! I will definitely be making this, and checking out her gorgeous cookbook!


18 Rebecca @ Strength and Sunshine November 12, 2014



19 Ceara @ Ceara's Kitchen November 12, 2014

I need to get my hands on that cookbook and some psyllium husk powder to make this yummy bread! It sounds so hearty and delicious! I think I’d love it warm with some almond butter on top! Yumm!!!


20 Charlie November 12, 2014

This bread looks amazing! I’ve seen a few of the recipes from this book on blogs lately and I can’t wait to get my hands on it!


21 Stephanie November 12, 2014

Wowza, that bread looks good. Perhaps I am some kind of sub-human monster, but I have come to dislike bread…even the gluten-free and sprouted versions. The photos of this bread, however, made my mouth water. I will definitely be giving it a shot; who knows, maybe it will change my mind.

Just wondering, did you toast your hemp seeds before mixing them in, and if I use poppy seeds, ought I to toast them, or no? Or is this a personal preference sort of thing?


22 Abby @ The Frosted Vegan November 12, 2014

I love that this is LOADED with all kinds of goodness!


23 S Lauren | Modern Granola November 12, 2014

This looks so earthy and delicious! I’m a huge fan of these seedy loaves, so I bet I’ll love this! Thanks for sharing another version of a favorite!


24 Jody November 12, 2014

I’m going back to grain-free eating and oatmeal is a no no besides it rips my stomach apart :( and this looks absolutely wonderful! Any substitute for oatmeal possibly? If not, I guess I’ll go back to drooling over the pictures! haha….Thanks!


25 Angela (Oh She Glows) November 13, 2014

Im not sure if the oats are “essential” to make this bread work or not. Maybe Heather has tried it out? If you do try it, let us know. :) You might be able to reduce the water a tiny bit and leave out the oats. Not sure…


26 Vittoria December 5, 2014
Recipe Rating:

I have used rolled quinoa instead and it was really delicious!


27 Laura November 12, 2014

I’ve seen recipes for loaves like this several times, but have yet to try it because I’m like you and I don’t want to wait for it overnight. Given this recipe though, I won’t worry anymore. I’ll just make it in the afternoon and get excited for the evening! Thanks for sharing:)


28 Heather November 12, 2014

Hi, this looks great! Can I use a substitute for psyllium husk? Is it necessary?


29 Alisha November 12, 2014

Hello, I’m just wondering where you get your certified gluten free rolled oats? I went into Community Natural Foods and they told me that you can’t get certified gluten free oats in Canada, only wheat free. Have you found them somewhere else? Thanks for your time!


30 Laura November 12, 2014

You can buy them online. I like vitacost.com. Their prices are good and they have a bunch of other vegan products, including psyllium husk powder.


31 Emma November 12, 2014

I’m a long-time fan of Yum Universe and am so enjoying the new book. I shared my review and the Orange Pepita Granola recipe on my blog http://www.coconutandberries.com/2014/10/31/orange-pepita-granola-yum-universe-book-giveaway/
Haven’t tried this bread yet but I need to asap!


32 Veganopoulous November 12, 2014

what a fabulous recipe, the exact sort of thing I like when I don’t want to eat regular kind of bread but still want some bready-seedy!


33 Ashley November 12, 2014

I bet this is such a good thing to have on hand as a busy mama! I made Sarah’s loaf once and have no idea why I haven’t made it again. I’ll have to give this one a try, too. <3


34 Michelle November 12, 2014
Recipe Rating:

Great recipe! I made it today and it turned out perfectly but I needed to use 4 cups of water. I started out using 2 cups, according to the recipe, but it didn’t seem to be enough to moisten all the ingredients. I love your website and cookbook. Good luck on the Goodreads Choice Award.


35 Lauren @ Kale and Cookie Dough November 12, 2014

Oh my that looks delicious! So nutrient packed and I am sure it would be fantastic with jam.


36 Kari @ Cooking with Toddlers November 13, 2014

Such a delicious bread…something I’ll certainly try out on my toddler..so many nutrients!


37 Shaun Marsh November 13, 2014

This looks and sounds crazy! I don’t miss an opportunity to try your cookie recipes and they are the best. Pinned!!!!! Anyways if anyone is looking for good chocolate candies feel free to go to thecandylandstore.com


38 Michelle @ Vitamin Sunshine November 13, 2014
Recipe Rating:

That looks incredible. My favorite breads have always been the seedy chewy ones, so this is right up my alley.

I am allergic to chickpeas though! What flours are similar to it that I might try to sub? I find that almond flour almost always works as a sub in gluten free baking. I might try that!


39 Becky November 29, 2014

Hi Michelle ~ Did you end up using almond flour? Did it work??? I was going to ask the same question. I have almond flour at home that I would rather use. Would love to hear how it came out for you!


40 Marissa November 13, 2014

Would it work to use whole wheat flour as the base instead of chickpea flour and psyllium husks? I’m on a student budget and not worried about gluten, but the seediness of that bread looks divine


41 Heather November 13, 2014

I have a completely non-recipe related question (although the recipe looks delicious)! May I ask where you bought your cookbook holder? I am in the market for one and I love the design of yours!


42 Laura November 13, 2014

Mmmmm I made this last night and it was delicious! I love that this bread actually has nutritional value. Thanks for another great recipe!


43 Christina @ The Beautiful Balance November 13, 2014

Oh my goodness this is perfect. I’ve seen her cookbook pop up in the blog world just about everywhere and I can’t wait to get my hands on one. Pinning this recipe!


44 Ella November 13, 2014

I love the Life Changing Loaf! Somehow I had never even heard of Heather’s blog before… but I think I might be needing this book.


45 Jill @ Champagne for Everyday November 13, 2014

A big spoonful of that dough with all the crunchy seeds looks sooo good right now! I’m sure it’s even better cooked. This is the only kind of break I like – dense and homemade! Can’t wait to try and congrats on having a kick ass cookbook :)


46 Mandy Dugas November 13, 2014

Oo this book looks awesome! I swear Ive made this loaf before. I originally found it on the blog My New Roots. I believe the loaf was called The Life Changing Loaf of Bread. Anyway there were roasted hazelnuts in it and it was amazing! I still have quite a bit of psyllium husk left over so Ill be sure to try this loaf! Thanks again for the great post and recipe!!

Mandy Dugas @MandysHealthyLife.com


47 Jennifer @Virtually Vegan Mama November 13, 2014

looks really yummy!! I love seedy bread!



48 Andy November 13, 2014

Wow. Normally I avoid bread like the plague but this, this is a loaf I can seriously get behind, into, onto whatever…Can’t you just go ahead and mail me a loaf!


49 Janna November 13, 2014

This looks fabulous! Am going to make this week but have a couple of quick questions… are all seeds in the recipe raw (not toasted or roasted)? And, if I want to use poppy seeds instead of hemp hearts, is the conversion 1-to-1 (a quarter cup of poppy seeds)? Thanks for the great recipe!


50 Angela (Oh She Glows) November 13, 2014

I used raw seeds/nut and then toasted them as per the instructions in step 1. I think the original recipe used 1/2 cup poppy seeds, but 1/4 cup would work too. Hope this helps!


51 Yvonne November 13, 2014

This looks wonderful, and I plan on making it.

I have a big bag of flaxmeal here, and wondered if I could substitute the psyllium husks with the flaxmeal. I often make flaxmeal bread and it binds together well.

Thank you for your help.


52 Emmy November 18, 2014

Did you make the bread with flax meal instead of psyllium? I’m wanting to try this as well.


53 Yvonne November 18, 2014

Hello Emmy,
No, I haven’t been able to make the bread yet.
I did an online search for psylium husk replacement in baking, and some have reported success with a flaxmeal replacement. You may need to ‘ play ‘ around with the recipe a little. Good luck, and if anyone else has suggestions they will be greatly received.


54 Eva December 14, 2014
Recipe Rating:

I made this bread last night, and it was so delicious. I’m not gluten free, so I make lots of wheat bread, and thus was way tastier than most breads I’ve ever made.


55 deb November 13, 2014

recieved my yumuniverse book downunder this week.My first recipie is this bread which is in the oven right now. Cant wait to give it a try even my hubby thought it looked great


56 Heather Mason November 13, 2014

woa, that bread is seriously nutty! I think I need to make this!


57 Angela @ Eat Spin Run Repeat November 13, 2014

Ooooh my.. yet another cookbook I need to add to my collection. This one’s going on my Christmas list for sure! I don’t know how it’s possible that I didn’t already know about Heather’s blog but she now has a new loyal follower and I can’t wait to make some of her recipes. This bread looks delicious Ange! :)


58 Alex Caspero MA,RD (@delishknowledge) November 13, 2014

What a gorgeous loaf of bread! Wow! I could see using this as a crostini for holiday appetizers! It will also be the perfect hostess gift as we visit friends/family over the new two months! Thanks for sharing!


59 Caralyn @ glutenfreehappytummy November 13, 2014

oh my gosh looks incredible. and healthy!


60 Lia @ Luscious Living November 14, 2014

Woah! This is some loaf! Kinda intense looking, but in a good way. This would be a great recipe for the household. We have a fair amount of gluten-less people who love a hearty slice of anything warm with coconut oil. Thanks for sharing your sneak peak!


61 Emily November 14, 2014

There is a 365 ‘birdseed bread’ at whole foods that I absolutely love – I bet this is just as good if not better! Congrats on making it to the semi-finals – just voted! So well deserved! I think I cooked my way through your book for guests this past weekend – there were so many happy bellies! :-)


62 Madison November 14, 2014

Do you know where a good place to find pepita seeds would be? I might just end up going out and getting a pumpkin and using the pumpkin seeds if I can’t find any :D


63 Jenn March 7, 2016

Pumpkin seeds are pepitas!


64 Adena November 15, 2014
Recipe Rating:

I made this yesterday and it was amazing and it’s even better today. My partner loved it too. I did have to bake it extra long, like 70 minutes I’m guessing because I live at a higher altitude. I wonder if it could be baked at s higher temperature. I’ll try that next time. Angela, thanks for posting this. And I’m loving your cookbook!


65 Renard Moreau November 15, 2014

[ Smiles ] I have never had toasted super-seed, power-bread before.

Thank you for sharing this wonderful recipe!


66 Kate November 16, 2014

This recipe looks so good but I was wondering if you can swap chia for
flax seeds flax seeds are less expensive would they work?


67 Georgina November 17, 2014

I tried this recipe, and it rocks! Your substitutions worked beautifully. I love the fact that you only have to wait one hour before baking it. I wonder what difference leaving it overnight makes? I added a handful of raisins and a good shake of cinnamon. What a beautiful bread.


68 Gemma November 17, 2014

I made this bread the other day, it is so so yummy, I will be definitely be making it again.
Thanks Heather :) I love your blog.


69 Hanna November 18, 2014

Any subs for chickpea flour ?.thanks


70 Anca @ Lovely Muse November 18, 2014

How amazing can it look…I can fell the taste only by looking at your photos. Congratulations! I will try it for sure, as it goes perfectly with my new hummus obsession.


71 Cassie November 19, 2014

Looks yummy!


72 Stephanie November 20, 2014
Recipe Rating:

I’m not sure if someone already posted the answer to this. I know before I made the bread I had looked to see if anyone had subbed ground flaxseed in for the psyllium husk powder. I found the powder at Whole Foods, but the quantity in which they sold it (for me) was just too much for one recipe (I’ve never had the need for it before).
What I did was just use 3 tablespoons of ground flax instead of the powder and voila! The loaf turned out fantastic!!!! This is so delicious and so healthy! We’re taking it on our holiday road trip. Can’t wait!!


73 blickeybear December 23, 2014
Recipe Rating:

My thanks to the above poster who answered the question about being able to sub flax seed meal for the psyllium husk powder. Because of that comment, I was able to make this recipe yesterday. We all loved it! (And, I was thrilled that my loaf looked just like the pictures!) This recipe is a “keeper”!


74 Angela (Oh She Glows) December 23, 2014

So glad it worked out!! I’ll have to try it :)


75 Tammy November 21, 2014

This looks amazing! My mom makes a cookie that we call “the bird seed cookies”, despite their real name. Im adding these to ingredients to my shopping list today. FYI made the quinoa cakes and they were quite tasty too. Way to go on your precious baby girl!


76 Amy November 23, 2014
Recipe Rating:

One word – DELICIOUS. I ran out of time so instead of a loaf, I made 20 biscuits. (Used a large cookie scoop, then flattened the dough, put them on silpat lined baking sheet) Baked them for 20 minutes, flipped and baked an additional 30. I absolutely love the chewiness and the texture and the flavor. 5 star recipe!


77 Stephanie November 23, 2014

Made this a few days ago – it was delish! I’m just reading the comments now about storing in the fridge/freezer… Highly recommended from my experience. Thanks for the recipe!! :)


78 jogos frozen November 24, 2014

my mother made this cakes for me, but it not good this cake, i talk with my mother do again. thanks


79 Lesley November 25, 2014

Hey Angela! Do you think I can use ground flax instead of the psyllium husks? I’m super allergic to those guys! Thanks for everything you do!!!


80 Amy November 25, 2014
Recipe Rating:

Tried this, and was amazed at how incredibly easy it was. Very tasty too! Thank you so much for sharing.


81 Kirsi November 29, 2014
Recipe Rating:

What a lovely bread! I used black sesame seeds which resulted in a fabulously speckled loaf of bread, served it as an entrée with lentil soup at a dinner party and it was loved by all. Most definitely a staple in my diet from now own!


82 Catherine December 1, 2014
Recipe Rating:

I changed the nut and oat for buckwheat, millet and flaxseed. I soaked the seeds (but not chia and flax) overnight before drying and roasting in the oven. Turned out very well. It’s a dense and very filling bread, but it’s perfect to pair a squash soup!


83 Aqiyl Aniys December 3, 2014

Whoa! This bread looks totally awesome. I don’t eat oats, and I do eat everything else. Can I make the bread without the oats? The psyllium husk powder caught my attention. I have only used it to cleanse my digestive system, and not to cook with.


84 Ruth Bush December 9, 2014

I love everything you do! I’m 8 months pregnant and appreciate your helpful comments and wonderful stories about that precious baby girl!! :)


85 Joanell December 9, 2014
Recipe Rating:

This bread is very good. Easy to make, filling and delicious.
I will definitely be making it again… especially when planning menus for kayak trips or camping.


86 Joanell December 9, 2014

This bread is delicious! Easy to make and really tasty. I will certainly make it again when planning menus for kayak trips and camping.


87 Melanie December 10, 2014

Oh she glows makes some Oh So amazing Tea! I ordered three and I’m so excited to try more. The customer service is amazing and the quality is nothing like you can find at even the best local tea shops


88 Stacey December 10, 2014

Wow! Looks great!


89 Mary December 12, 2014

I am 15 weeks and 4 days pregnant today and food hasn’t sounded or tasted good in about 2 1/2 months; however, I still visit your blog a few times a week and I’ve asked for your cookbook for Christmas. I hope I get it! Thank you for sharing your delightful stories and your marvelous recipes!
At this phase in my life, I truly appreciate your baby story. It gives me encouragement to go through labor without medication which is what I want. I just hope my appetite comes back before baby is born as does my husband because he misses my cooking :). And I miss trying your new posts.
Thanks again for your blog and Merry Christmas!


90 Chef Patti December 27, 2014

what a great bread thank you I have made 6 loafs during this season as gifts and they look beautiful.. for a holiday look I added just a bit of agave, coconut oil, Pepita, and dried cherries to
the loaf pan before putting in mixture so that when the loaf was turned over it showed. it does not take much moisture this bread is not dry or heavy it is wonderfully designed loaf of bread.

Thank you for your generosity in sharing this divine bread with us I will purchase your book for sure.
Chef Patti


91 Mary January 7, 2015
Recipe Rating:

I have made this 3 times now and I absolutely love it! One thing I have noticed is it seems like it is a bit “doughy” in the center, even after baking it the full time or longer, but stick it in the toaster oven before eating and put some almond butter on it…..yummy!


92 Stephanie January 8, 2015

Hi Angela. Having a hard time finding chickpea flour, do you think my coconut flour would work or are they too different?


93 Caresse January 17, 2015

I wonder if I can quinoa flakes for oats… I cannot tolerate oats (even certified gluten free) due to my celiac disease. This recipe sounds very good but it’s very difficult to find oat free recipes! Thanks


94 Michelle January 23, 2015
Recipe Rating:

I just LOVE LOVE LOVE this stuff! Found your recipe about 2 weeks ago and have made this bread at least 4 times now. Even my picky teenage daughter loves it (and that’s really saying something!). Recently modified to make it cinnamon/raisin bread by adding 1/4 cup raisins and 2 tsp cinnamon to batter. So dee-lish!


95 Em January 24, 2015

THIS RECIPE IS NOT GLUTEN FREE!! Although it does look absolutely delicious, I do have to point out that there is no such thing as ‘certifiable GF oats’. Oats are NOT gluten free. Yes, you can buy oats that guarantee no cross-contamination with gluten containing cereals, and these are okay for those who are simply gluten intolerant but NOT for coeliacs. I was really disappointed seeing the ‘GF’ tagline in the title of this recipe, only to discover that the recipe is in fact not GF at all :(. I’m a seasoned coeliac, so I know that oats are a no no, but for newbies or people cooking for coeliacs these kinds of recipes, and throwing around ‘GF’ like a trendy tagline are really confusing, not to mention dangerous!!! Following a strict gluten free diet is the only way to manage coeliac disease, which is very serious when not managed correctly. Imagine if someone made and offered this bread to me assuring me it was GF!? Yes, I am responsible for what I eat, but there needs to be a wider understanding and consideration towards gluten free foods and what gluten free actually even means. Because of the lack of understanding, if someone offered me this bread I would most likely refuse, because honestly I’d rather be safe than sorry. Do you know how much I’d like to be able to say yes and to have trust!? I’d love a wider understanding of what gluten free really means, and I’d like to see the end of ‘gluten free’ being used so damn flippantly, and reserved for foods and recipes that are actually 100% gluten free, no questions asked. I feel that using the GF tagline in the way that you have here discredits the term ‘gluten free’ and makes it extremely difficult for those like myself. Lets move towards people taking coeliac disease and the need for gluten free foods as seriously as they should!!! :) I love your blog and I’m not going to slander it or stop reading, but I think you could/should be better informed about gluten free foods before throwing the term around and using it as an incorrect, misinforming tagline. This is just a topic very near and dear to me so I hope I haven’t offended you in any way. Thanks !


96 Yiskah January 13, 2016

From http://www.celiac.ca/?page_id=2831
“The safety of oats in individuals with celiac disease has been extensively investigated. Health Canada has reviewed the clinical evidence from numerous international studies and has concluded that the consumption of oats, uncontaminated with gluten from wheat, rye or barley, is safe for the vast majority of patients with celiac disease. A 2015 review entitled Celiac Disease and Gluten-Free Claims on Uncontaminated Oats is available on Health Canada’s web page Celiac Disease and Gluten-Free Claims on Uncontaminated Oats”


97 Hanna January 31, 2015
Recipe Rating:

Just wondering if I could substitute the chickpea flour with smth…….can’t find it here at the moment


98 Angela (Oh She Glows) February 2, 2015

I’m sorry I am not sure as I haven’t tried it any other way. I think a couple readers have commented with subs, so I would scan them to see if anyone tried anything successfully. Good luck!


99 Caroline Cecile February 22, 2015

Can i replace the chickpea flower for a different type of flour like almond?


100 Raymond March 6, 2015

I was interested in the recipe for Heather’s Toasted Super Seed Power Bread but immediately disappointed to read, in the recipe – “1 cup rolled oats (use certified gluten-free if necessary)”. Unfortunately, as an incredibly sensitive coeliac I cannot tolerate oats – even the certified gluten-free variety. Is there an ingredient that can be used in its place?


101 Monkey Bread March 22, 2015

Everytime I bake any type of bread and even this nut/seed one, it does not cook the middle and ends up being too moist in the center. Any help?


102 sandi April 24, 2015

I am so glad I have come across so many great recipes over the past little while….I am excited to try this nut bread. I too am wondering if any one would have any ideas of something besides oats to add when i make this. Thanks so much for all the neat ideas to sub different ingredients to never make this a boring bread, for sure. look forward to making this soon.


103 Angela September 5, 2015


Can I substitude the oats ??

Warmly Angela


104 alysha October 1, 2015

how is this bread in a toaster after it is made? will it hold up okay in the toaster?


105 Cawfee Kath October 7, 2015

Ok at long last I made the bread……..a little darkish like pumpernickel bread (mught be a liberal hand with chia seeds ?) but cooking times were on target and kept close watch in the last ten minutes of baking. My loaf looks a little like meatloaf ……a sad little meatloaf…..lol…….but I have half in freezer andf half in fridge to toast up and try.


106 Liz December 31, 2015
Recipe Rating:

It’s in the oven, fingers crossed very hard, added black currents which should be delicious. with the extra ingredients I made a similar concoction, added extra coconut sugar, baking cocoa and some raw rice protein in an attempt to make protein bars, I’ll share results shortly!


107 Yiskah January 13, 2016

Just wondering. If you had to choose between making this loaf and making the “life changing” loaf based on taste/texture alone, which one would you pick? Trying to convince my hubby to try it, and want to make sure I’m making the one with the best chances.



108 Maie January 20, 2016

The first recipe I have tried from this site and it is flipping awesome. So awesome, in fact, that we’ve made it twice a week since the beginning of this year. Even my bake shy BF loves making it and experimenting with the ingredients. We do a lot of sport and it’s a perfect grab and go breakfast. Great on hikes, a perfect snack. Also satisfying when you have a sweet tooth. Only one note, if you can’t find chia seed hearts, definitely go for poppy seeds rather than whole hemp seeds, unless you want to crack your jaw.


109 Kay February 9, 2016
Recipe Rating:

This was delicious. Cooked through nicely and was dense and chewy in a good way.
I did make a few small changes and the results were excellent:
I substituted freshly ground flax seed for the psyllium husk powder. I added 1/4 cup of rice flour, 1/4 cup spelt flour, and 1/2 tsp baking powder. I used 2 cups boiling water and let the batter sit only 10 – 15 minutes. It thickened up nicely. I cooked for 30 minutes at 325 as directed, then 30 more minutes on the baking sheet at 350. It was perfect!


110 maja March 12, 2016

can i use rice flour or another flour in place of the chickpea flour?


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