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
Yield
14 slices
Soak time
1 hour
Prep time
Cook time
Total time
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.
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
Tip:
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.
Nutrition Information
(click to expand)
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!
[ Smiles ] I have never had toasted super-seed, power-bread before.
Thank you for sharing this wonderful recipe!
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?
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.
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.
Any subs for chickpea flour ?.thanks
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.
Looks yummy!
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!!
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”!
So glad it worked out!! I’ll have to try it :)
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!
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!
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!! :)
my mother made this cakes for me, but it not good this cake, i talk with my mother do again. thanks
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!!!
Tried this, and was amazed at how incredibly easy it was. Very tasty too! Thank you so much for sharing.
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!
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!
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.
I love everything you do! I’m 8 months pregnant and appreciate your helpful comments and wonderful stories about that precious baby girl!! :)
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.
This bread is delicious! Easy to make and really tasty. I will certainly make it again when planning menus for kayak trips and camping.
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
Wow! Looks great!
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!
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
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!
Hi Angela. Having a hard time finding chickpea flour, do you think my coconut flour would work or are they too different?
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
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!
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 !
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”
I buy Bob’s Gluten Free oats. It says gluten free on the bag. Is it not?
Just wondering if I could substitute the chickpea flour with smth…….can’t find it here at the moment
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!
Can i replace the chickpea flower for a different type of flour like almond?
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?
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?
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.
Hi!
Can I substitude the oats ??
Warmly Angela
how is this bread in a toaster after it is made? will it hold up okay in the toaster?
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.
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!
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.
Thanks!
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.
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!
can i use rice flour or another flour in place of the chickpea flour?
Finally I made this bread and it’s super delicious! I have T2 diabetes, so this low-carb bread is wonderful. Other super low-carb bread recipes use too many eggs or oil, so I was looking for a recipe like this. Very tasty with pesto. Thanks Angela. :)
So happy you found this recipe, Asako!
Hi! I’ve been looking to make something like this for weeks now. I’m going to make it today – however hemp seeds are hard to come by in NZ. Any suggestions for a substitute? Thanks!
Hi: I just made this bread this afternoon. It is absolutely delicious. Way to go for such a awesome recipe, easy and simple. Thank you
Hi Angela,
I made this recipe when you first posted it and absolutely loved it!
I just made it again today, and accidentally left out the chickpea flour. I only realized halfway through baking lol. Once baked the loaf held really well. I haven’t cut through it yet but I hoping it slices well. I will update this soon for those that can’t find chickpea flour.
The bread sliced beautifully and held together really well. It was a bit wet because I forgot the chickpea flour so I put the slices in the oven at 300 degrees and baked it on each side for 10-5 min.
Thanks so much for sharing, Tiffany!! Did you find that the extra time in the oven helped?
I’m baking a loaf of Hemp seed bread as I type this.. But I can’t wait to bake this absolutely fabulous loaf of Heather’s Toasted Super Seed Power Bread that sounds delicious.. it will be on my baking list for next week…
I try not to use oils when cooking/baking. Anyone try using applesauce or canned pumpkin in place of the coconut oil?
Is it necessary to add the chickpea flour? And do you have any sub ideas for hemp hearts? Not always easy to find them in South Africa.
Hi, I just want to know if I have to soak the grains before to start the recipe? In that case shoul I use it directly or I have to roast it?
Please let me know I’m waiting to strat the bread