Super Seed Loaf



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


  1. 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. 
  2. Pour them into a large mixing bowl and add all the other ingredients, except the water and mix together.
  3. Next, add the water, stirring it around - the mixture will be pretty thick and heavy which is what you are looking for.
  4. 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'.
  5. 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). 
  6. 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.
  7. 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!