This gluten free bread is so easy to make and is much higher in protein thanks to the addition of quinoa and seeds.  The night before remember to soak the quinoa. This is best served on the day it is made but can also be sliced and frozen too. Top with coconut oil or nut butter or serve either as a snack or part of breakfast – delicious with tofu scramble

Vegan Seeded Bread


Difficulty – Easy

Time – 15 minutes preparation, 50 minutes cooking

Makes 1 loaf, about 10 slices

What’s good about it?

Using the whole quinoa grain in a bread is a great way to pack in more protein and fibre. Quinoa is a naturally gluten free option providing a good source of iron, magnesium, B vitamins and manganese for energy production.

  1. Place the quinoa in a bowl and cover with cold water. Allow to soak overnight. Drain and rinse well.
  2. Grease a 2lb loaf tin and line with baking parchment.
  3. Preheat the oven at 160C, gas mark 3.
  4. Place the quinoa in a food processor with the ground pumpkin seeds, flaxseeds, coconut flour and chia seeds and process to combine. Blend in the remaining ingredients until the mixture is almost smooth. Stir in the mixed seeds.
  5. Pour the mixture into the prepared loaf tin and scatter some additional seeds on top.
  6. Bake in the oven for 50 minutes until a skewer or sharp knife inserted into the loaf comes out clean.
  7. Turn out onto a rack and allow to cool before slicing.

Nutrition per slice

Calories 143kcal, Protein 5g, Fat 9g, saturates 1.5g, Carbohydrates 10.2g, sugars 0.6g

Did You Know? 

Other grains can be used in this recipe – try whole millet or buckwheat instead of quinoa

Makes 1 loaf   / 10 slices


50g quinoa soaked overnight

50g ground pumpkin seeds

50g ground flaxseed

30g coconut flour

50g chia seeds

1tsp bicarbonate of soda

½ tsp xanthum gum

300ml water

1tbsp olive oil

1tbsp psyllium husks

½ tsp sea salt

1tbsp lemon

1tsp xylitol

50g mixed seeds