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

by Angela (Oh She Glows) on November 12, 2014


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!


4.5 from 20 reviews

Heather's Toasted Super Seed Power Bread

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


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


  • 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.

Nutrition Information


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, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 20 comments… read them below or add one }

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Caroline Cecile February 22, 2015 at 10:39 pm

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


Raymond March 6, 2015 at 2:33 pm

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?


Monkey Bread March 22, 2015 at 3:07 pm

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?


sandi April 24, 2015 at 7:02 pm

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.


Angela September 5, 2015 at 5:13 am


Can I substitude the oats ??

Warmly Angela


alysha October 1, 2015 at 2:25 pm

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


Cawfee Kath October 7, 2015 at 8:17 am

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.


Liz December 31, 2015 at 12:45 am
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!


Yiskah January 13, 2016 at 3:10 pm

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.



Maie January 20, 2016 at 2:36 pm

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.


Kay February 9, 2016 at 3:33 pm
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!


maja March 12, 2016 at 11:11 pm

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


Asako Sakai August 19, 2016 at 7:49 pm
Recipe Rating:

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. :)


Angela Liddon August 23, 2016 at 3:58 pm

So happy you found this recipe, Asako!


Rachel Herriott October 20, 2016 at 12:32 pm

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!


Ellen Smith October 27, 2016 at 6:49 pm
Recipe Rating:

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


Tiffany May 31, 2017 at 5:16 pm
Recipe Rating:

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.


Tiffany May 31, 2017 at 6:11 pm

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.


Angela Liddon June 1, 2017 at 8:11 am

Thanks so much for sharing, Tiffany!! Did you find that the extra time in the oven helped?


Delacre July 24, 2017 at 3:33 pm

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…


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