We’ve been wanting to make a vegan, gluten-free superfood seed bread for so long. We’ve read countless recipes and tasted dozens of dense and delicious creations at healthy bakeries. They always seems so daunting to make, but this slightly sweet version is super simple, quick, and too good to miss out on.
This loaf is jam-packed with protein, fiber, omegas, vitamins, minerals, antioxidants, anti-inflammatory agents, and more.
Most of us already know about the vast benefits of almonds, so pumpkin seeds are what we will focus in on now. One-fourth cup of these little nutrient workhorses has 16 percent of your daily value (DV) of iron, 20 percent DV protein, and 23 percent DV of zinc.
Zinc is critical for a strong immune system. It also helps improve your sleep, your mood, your skin, and even your sense of smell, taste and sight. And we can’t forget its benefits for male sexual function and prostate health.
It gets better: pumpkin seeds also have 50 percent DV copper, magnesium, and phosphorus, and 74 percent DV manganese. Think strong bones and teeth, ATP energy molecules, blood flow and cardiovascular health, and regularity.
Among the lesser-known benefits of pumpkin seeds are that they have powerful and diverse antioxidants, which fight free radicals and leave your skin glowing and smooth. They are a rich source of essential amino acids as well, such as tryptophan, which is linked to the production of melatonin and serotonin, the keys to a good night’s sleep.
Top that off with pumpkin seeds’ anti-microbial, anti-fungal, and anti-viral properties, and you have even more reasons to give this bread a try.
Try a slice with a smear of apple butter, coconut oil, or ghee. It is delicious on its own as well and makes a great on-the-go snack. We cut a few slices and froze them in individual baggies to have a healthy breakfast ready at all times—no excuses!
Sweet Super-Seed Bread
Use sprouted almonds, pumpkin and sunflower seeds if possible.
- 2 cups almonds
- 2 cups pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup dried fruit
- 1 1/4 cup garbanzo bean or brown rice flour
- 3 tablespoons psyllium husk powder
- 1 tablespoon ground flax seed
- 2 tablespoons chia seeds
- 2–3 tablespoons maple syrup
- 2–3 teaspoons cinnamon
- 1 tablespoon raw cacao powder
Blend 1 1/3 cup almonds and 1 1/3 cup pumpkin seeds in a blender or food processor until a flour is formed.
Add the flour and the remaining dry ingredients to a large bowl and mix.
Pour in 2 1/2 cups of cold water and stir to combine.
Let sit for 45–60 minutes until the water is absorbed.
Pour into a greased loaf pan and press down firmly.
Bake at 400 degrees F for 50 minutes until browned on top. Enjoy and embody wellness!
Christine Beal Dunst and Stephanie Rapp are the co-founders of Embody Wellness Company, specializing in creating customizable holistic wellness and nutrition programs targeted at life’s most important milestones: marriage, children, and career. For more information, visit EmbodyWellnessCompany.com