I love baking whether it's bagels, muffins, loaves or banana bread. I love putting my hair up in a bun on Sunday morning and getting busy in the kitchen. I've been on a bagel kick the last few months so I wanted to change things up and also skipping the bagel-making part speeds up the process. I tell you that because this recipe is adapted from the Gluten-Free Sesame bagel.
This Gluten-free Sassy Seed Bread is fulfilling, fibre-rich and absolutely delicious.
It's the perfect vessel to slather with almond butter and honey or create an epic avocado toast!
What makes this bread so special is the following:
It's packed with delicious seeds which contain healthy fats, protein and fibre. They are superfoods in their own right!
- Pumpkin seeds are a wonderful source of magnesium, zinc, selenium, copper, iron, vitamin B6, and vitamin E.
- Sunflower seeds are a great source of vitamin E, vitamin B5, selenium, and magnesium. Most notably, sunflower seeds are a source of chlorogenic acid which is a phytonutrient with blood sugar balancing effect because it slows the rate at which carbs are digested.
- Sesame seeds are little powerhouses of plant-based calcium, magnesium, manganese, zinc and vitamin E, B1, B3 and B6.
Bread or loaf, whatever you wanna call it, it's delicious and it will keep your belly far more satisfied than your run-of-the-mill whole wheat bread or gluten-free bread that is more often than not made of white rice flour. Which isn't terrible, but it's not nearly as nutrient-dense as this!
I used oat flour, tapioca flour (same thing as starch) and coconut flour. You can find all three of these flours at your local health food store or your favourite online health store.
Be careful not to overmix the batter when making this bread. This can lead to too much air getting into the bread and not getting a good texture.
This is a delicate bread so make sure you let it cool completely before slicing. It's similar to the texture of banana bread. As soon as it's cooled, I place it in the fridge or freezer.
How to enjoy this delicious and nourishing Sassy Seed Bread
- Toast it up and add your favourite nut or seed butter. My fave is almond butter, topped with some honey and hemp hearts
- Make a PB & jam sammie or almond butter or want it nut-free? Then use sunflower or pumpkin seed butter
- Slather it with tahini and honey! It's such a delicious combination
- Like it savoury? My fave is an epic avo toast. I love sauteeing up some spinach in ghee and garlic and putting that on top of smashed avo with some broccoli sprouts. If I'm really hungry, then I will scramble one egg too and put it in on top!
Gluten-free and dairy-free
Nut-free
Kid-friendly and easy to make
Packed with protein, fibre and healthy fats
Very satisfying and super yummy!
Update: This can be made egg-free! I've had multiple people tell me they made it with 3 flax eggs and the bread was denser, but it worked - yay!
Breakfast & Brunch
Gluten-free Sassy Seed Bread
Print
Ingredients
- 1 and 1/2 cups oat flour*
- 1/4 cup coconut flour
- 1/4 cup tapioca flour**
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 3 medium eggs***
- 2/3 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1/4 cup oat milk or non-dairy milk
- 2 tbsp extra-virgin olive oil
- 1/4 cup each pumpkin seeds and sunflower seeds
- 2 tbsp sesame seeds
Instructions
- Preheat oven to 350F (180C) and line a standard size loaf pan with parchment paper.
- In a large mixing bowl, combine oat flour, tapioca flour and coconut flour, baking soda and baking powder and sea salt. Mix together with a wire whisk.
- In a small bowl, whisk eggs and combine with applesauce, apple cider vinegar, maple syrup, non-dairy milk and extra-virgin olive oil.
- Pour wet ingredients into dry ingredients and mix. Add seeds and fold into batter. Let batter settle for a few minutes so coconut flour absorbs all the liquid.
- Pour the mixture into a parchment paper-lined standard size loaf pan. Sprinkle top with additional seeds if you like. Bake for 45-50 minutes until a fork inserted comes out clean.
- Let cool completely before slicing. Refrigerate for up to 5 days or freeze for up to 3 months. Slice before freezing.
Notes
*You can make your own oat flour by blitzing oats preferably in a high wattage blender to a fine flour texture. If the flour is not fine, your bread will yield a different texture and it may not work.
**If you don't have tapioca flour, arrowroot flour will work too.
***Replace with 3 flax eggs. 1 egg = 1 tbsp ground flax + 2-3 tbsp water X 3
If you want to modify the flour ingredients, please note I haven't tried using different GF flours. Please post in the comments below if you try something different and it's a success because others always appreciate hearing that if they don't have all the flours in their kitchen that I have used.
Be sure to tag me on Instagram @joyoushealth if you make it because I love seeing your creations!
Have a joyous day!
Joy xo
What is the alt for tapioca flour?
ReplyArrowroot flour/starch - it works great!
Hi Joy, Is there something that you could recommend to replace the tapioca flour? I have a potato sensitivity and since tapioca is in the same family I need to avoid it. Any suggestions would be appreciated...
ReplyWhat about arrowroot starch/flour? It's from a root as well, but that's a great sub.
Can you avocado oil in place of the EVOO?
ReplyAbsolutely!
Looks delicious! Is there a substitute I can use for coconut flour? I don't have any. I also hate anything with coconut in it. Thanks so much Hedy
ReplyHmmm, you could try brown rice flour but I haven't tried it with that so you'll have to experiment. I would double the amount because brown rice flour is not as absorbent. Let me know how you make out!
Thank you for the advice! I will try it with the rice flour. Do coconut flour and coconut sugar taste very coconutty? Hedy
Yes, coconut flour does have a mild coconut taste but you don't taste it in this recipe.
Thank you!
Joy, I am so grateful for your knowledge on nutrition and your dedication to share and provide these recipes. I will definitely try this recipe today. Just wanted to tell you I appreciate you. Blessings to you and your family.
ReplyThank you so much Deborah, that means a lot to me and I really appreciate it. Big hugs!
Thank you, Joy! Do you think cassava flour might work instead of tapioca?
ReplyYes that might be a good sub because it's a similar fine texture. I haven't tried it though but let me know if it works!
Looks amazing ! Bonus, nut free for my youngest kiddo! Curious if we can use whole milk? Thanks
ReplyFor sure! Enjoy!
I have everything except the applesauce at home. Any sub ideas? I’m just being impatient to try this out! lol
ReplyI think bananas would be a good sub but it will make it more sweet.
Thank you!! So excited to try xo
We cannot have eggs, I wasn’t sure if you had maybe explored making this eggless with bobs red milk egg replacer? My little boy is 2 and our list of restrictions is looong! Gluten, dairy, egg, soy, peanuts, walnuts, pecans, no red meat, strawberries, raspberries.... Sooo, I’m always trying to find ways to make new recipes for him and yummy foods for us both. ( I’m still breastfeeding him to fill in-any gaps, so I strictly follow the same diet) We were recently told he has leaky gut, so we were already strict on sugar, but stricter now. Poor little guy!
ReplyI haven't, but it looks like quite a few people are wondering the same thing! That can be tough with so many restrictions but I would suggest trying it out with a flax or chia egg and seeing how that works. Good luck!
Hello Joy! I’m ready to make this! Can’t wai! You don’t mention when to add the salt, however....I assume it is with the dry ingredients?
ReplyYes thanks, I just updated. I haven't had my editor (Ma McCarthy) review this post yet so thank you for catching it!
Do you put all the seeds into the loaf or do you have to save some for the top? Or use more of the same for the top? Thank you! It’s in the oven!
ReplyYes put all the seeds into the batter. You can add additional seeds to the top if you wish! That's what I did. Maybe a 1 tbsp each. Enjoy!
What about an oat flour sub - can I do brown flour or almond or quinoa flakes? I am GF but oat is still funny for me;( and loved oatmeal so much...
ReplyThat's not uncommon. I often hear that people have trouble with all grains who are celiac or have gluten intolerance. Try brown rice flour or even buckwheat - despite the name there is no wheat and it's a great GF sub. Enjoy!
Amazing recipe thank you ! Can i replace eggs with flax or chia eggs ?
ReplyYou can certainly try! Let me know if works out!
One more thing!! This bread is AMAZING! I could hardly wait for it to cool! It’s great with honey or your chia jam or anything!! I’m printing and saving this one! Thank you for creating it for us!! 💕
ReplyYou're so welcome! I'm happy to hear you love it!! Enjoy!
Could buckwheat, almond, quinoa flours be used in replacement of the oat flour?
ReplyBuckwheat is probably the closest swap - that's the one I would go with.
Loved this recipe! Your books and blog are the best!
ReplyThanks so much Jules!
Can 3 eggs be replaced with chia or flax eggs? Will it rise?
ReplyI'm not sure as I haven't tried it yet. If you try it please post here so others who don't eat eggs can make it without. Thanks!
Have you tried to freeze this bread?
ReplyYes! It freezes really well. I make the bagel version of this all the time and they freeze great too!
Hey Joy! Will using large size eggs make a huge difference?
ReplyYou'll have to check the texture of it. Larger eggs just mean more liquid. It should be okay :)
This bread is voodoo good. I accidentally forgot to add the oil (in between bottles) and it still worked out perfectly! On of my new fav GF breads. Thanks for creating and sharing Joy!
ReplyI'm thrilled to hear that!
I finally had a chance to try this out today and it did NOT disappoint... followed the recipe exactly and it is delicious!!! Thanks for another hit!!!
ReplyHurray! So happy to hear that Jan!
I just made the loaf with flax egg and it turned out really well!
ReplyAwesome, thanks so much for sharing! How many tbsp of flax did you do?
I did 3 tbsp of flax and 9 tbsp of water. I have a feeling it didn’t rise quite as much as your loaf but it was fine for me :)
ReplyThank you so much for sharing! I hope other people see this!
I made this bread this morning. Delicious! Is there anyway I can make it Keto friendly.
ReplyNo, unless you made it with almond flour but that would be a totally different recipe. If you have my second cookbook Joyous Detox, I have a flaxseed almond flour bread in there and that may be keto. You'd have to check the carbs based on the ingredients because I don't know off the top of my head.
I made it with 3 flax eggs and turned out amazing!! Thank you!
ReplyHurray! Thrilled to hear that. I'm going to update my recipe card. Thank you for sharing!
How do you make this recipe egg free?
ReplyPlease see the updated recipe card for instructions.
Can lemon juice be used instead of apple cider vinegar?
ReplyYes that should work. ACV helps it rise.
Made this bread and it was delicious!. My husband loved it, doesn't like gluten free products. Did not have applesauce, but had an raw apple and blended it for applesauce. Thank you Joyous.
ReplySounds perfect! Glad your hubby loved it too. It's a wonderful bread.
Can I use spelt flour instead of the oat flour? Thank you.
ReplyYes you can but you may need to alter some of the other ingredients as spelt may be denser than oat flour. Let me know how you make out!
I have made this loaf 3 times now! It is my favourite of all the joyous bread recipes. It is the perfect amount of sweet and savoury. I even just made this bread as a birthday present for my father, and included a jar of almond butter with it because it is so good toasted with almond butter on it. Thank you, Joy!
ReplyThat's such a lovely gift to give someone. I'm sure your dad will be delighted. I'm thrilled to hear you love this recipe as much as my family does!
Is it possible to get the same results by substituting the sunflower seeds and sesame seeds with something else or adjusting the recipe
ReplyThe recipe would work even without the seeds. You could simply omit them or you could use nuts instead.
Loved this recipe. Thanks for sharing Joy. In an attempt to cut down on the carbs, I substituted mushed avocado for the amount of apple sauce. Bread was delicious. You do need to wait until it is cool down completely.
ReplySounds like a great sub! And yes agree, you definitely need to wait till it's fully cooled before cutting it. Hard to be patient when it's so yummy!
I just made this as I’m trying to choose more gluten-free options and I loved it! My 2 kids (4 and 6yo) loved it too!
ReplySo happy to hear you loved this recipe!
This is the most amazing thing I've made and eaten in a long time. Its fabulous.
ReplyHappy to hear that!
What brand of oat milk do you recommend? Or will coconut milk be good
ReplyI really like Earth's Own. Or I make it myself, it's super easy! Here's a recipe: https://www.joyoushealth.com/27394-blog-how-to-make-homemade-oat-milk
I don't have tapioca flour. Can I substitute with almond flour?
ReplyThat would not be a good substitution because the texture is so very different. Do you have arrowroot? That would work!
What is the nutritional values of the Sassy seed bread?
ReplyHi Helen, I'm not sure but you could put the ingredients into an app like "my fitness pal" and it will let you know.
It tasted so delicious, but it was very crumbly, even after freezing, and hard to spread with nut butter. I followed the recipe exactly except for decreasing the maple syrup. What did I do wrong? Overmix?
ReplyDid it seem dry? Could have been baked too long? It's tough to say. Next time you make it, try cooking it for about 5 or 10 minutes less and see if that helps. I've got another amazing bread recipe here that is foolproof but very different ingredients and texture: https://www.joyoushealth.com/27539-blog-best-ever-paleo-bread
What would happen if I left out the maple syrup? Should I replace it w something? Liquid? I’m off all things sugar - no sweetening at all if possible.
ReplyYes I would add the equilvalent water or non-dairy milk in place of the maple syrup. Enjoy!
Thanks Joy! Another winner. I used arrowroot in place of tapioca and hemp seeds instead of sesame seeds. Bread-eater approved 😊
ReplyAwesome, happy to hear it is "bread-eater approved!"
Delicious recipe!!♥️ I did not have any sunflower seeds but I did have some homemade granola , so I simply used the same amount of granola to replace the sunflower seeds!! It turned out really great! Thank you for all your recipes !!
ReplyAwesome! Glad you loved it!
Hi Joy, I've just made this bread today and it's excellent. I did only have large eggs an they seem to work fine. I noticed the recipe has Maple syrup but you do not show this step in the video? Is the maple needed ? thanks Sonia x
ReplyThe maple syrup will add some more moisture but if you used large eggs it may have been enough. Glad it turned out great!
Ihavn't had to much luck with paleo beads in the past , but this one turned out really good. ANOTHER HANDS DOWN WINNER.
ReplyI forgot to mention that I used almond fiour instead of oat flourfor the bread to make peleo.
ReplyGlad to hear it worked out! If you're looking for a paleo bread recipe, this one is amazing: https://www.joyoushealth.com/27539-blog-best-ever-paleo-bread
The bread was a success! I didn't use any seeds as they don't agree with me. It's got the texture of a banana bread as stated, but with a very neutral flavour. We had it with soup.
ReplyIt's great with soup! Glad you enjoyed it Sue!
Hi! Just made this bread today! It’s really good and a billion times better than store bought gluten and yeast and diary free bread. I’m allergic to all. So thanks! Have you ever added raisins or dried cranberries to the mix?
ReplyGlad you love it and yes I've added raisins and cinnamon before - a lovely addition!
I use oat bran instead of coconut flour and pears, mashed instead of applesauce due to allergies. Works fine.
ReplyGreat to hear!