PREP TIME: 25 MINUTES COOK TIME: 45-50 MINUTES
I’ve wanted to create a gluten-free nut/seed loaf for some time and ended up picking one of Toronto’s hottest days to experiment– no accounting for timing! I love the fact that this loaf contains an array of protein filled nuts and seeds, with a European twist on taste, thanks to the addition of fennel seeds and fennel powder. If you are not a fan of fennel, just leave it out and add your own favourite herb – such as basil. Just be aware that like any ‘bread’, it does require time to ‘rest’ so make sure you factor this into your timing.
Cashew nuts are a great nut choice - they have a lower fat content than most other nuts with 3/4's of their total fat being from oleic acid which promotes heart health.
I heaping cup cashew nuts
2 cups pumpkin seeds
¾ cups sunflower seeds
1¼ cups brown rice flour
3 tablespoons psyllium husks (ground)
2 tablespoons sesame seeds
2 tablespoons chia seeds (whole)
1/2 cup of nutritional yeast
1 tablespoon fennel seeds
1.5 teaspoons Celtic sea salt
3 teaspoons of dried rosemary
1 teaspoon each of dried marjoram and oregano
2 ½ cups water
Sprinkle of oats
- Put your cashew nuts and pumpkin seeds in the food processor (not blender or you will get a soggy mess) and grind them up until they have a ‘floury’ appearance – usually takes around 2 minutes.
- Pour them into a large mixing bowl and add all the other ingredients, except the water and mix together.
- Next, add the water, stirring it around - the mixture will be pretty thick and heavy which is what you are looking for.
- Leave to rest for 1 hour on the counter - this allows the psyllium husks to absorb all the water and act as a 'binding agent'.
- Heat the oven to 400 degrees and line a loaf pan with parchment paper (preferably chlorine free) or grease with avocado oil (it has a smoke point over 400F).
- Spoon the thick, gooey mixture into loaf pan and with clean hands, press the mixture down evenly into the loaf pan and finally sprinkle with oats for a rustic touch.
- Slide it into the oven for 50 minutes to 1 hour or until your knife comes out clean, then place the pan on a wire rack to cool - if you try lifting it out before it has cooled you might have a Super Seed mess! Meanwhile, whilst the smell of delicious Super Seed Loaf wafts around your kitchen, grab your favorite toppings ready for spreading!