They say that breakfast is the most important meal of the day, but it is also when people seam to be the busiest. We are all trying to get out the door to start our days at school or work, so we need an easy breakfast such as this simple apple cinnamon seed loaf.
I developed this recipe not long ago when I was looking for a new breakfast idea. It is a great recipe to meal prep and have all week long for breakfast or even snack. It can even be eaten on the go!
This seed loaf is surprisingly hearty. It is gluten free and vegan, and you might think it would fall apart easily, but that is far from the case. Psyllium seed husk is used as a binder and it gives this loaf made mostly of seeds a springy yet solid texture.
Psyllium is mostly fiber and has many health benefiting properties. It can also be used as a laxative, so that being said, it is a good idea not to indulge in too much at once.
This loaf is bread-like because you can slice it and toast it, but that is sort-of where the similarities stop. Being made with mostly seeds it has chunky texture (which again, surpisinly doesn’t fall apart). It makes a great slice of toast at breakfast or an on-the-go snack.
Variations to the Apple Cinnamon Seed Loaf recipe:
- Quantities of Seeds: The seeds and nuts can be used in any combination, and any quantity except the chia seeds and psyllium seed powder. They act as the binder that hold the bread together. I have used all flaxseed and no flaxmeal. I have subbed hemp seeds for some of the flax, and I have used equal parts sunflower and pumpkin seeds. The recipe as written is my favorite, but the possible combinations that work are endless.
- Make it Nut Free: Omit the pecans and use more sunflower seeds, pumpkin seeds, or seed of choice.
- Toast your slice! This bread is hearty enough to go into the toaster without crumbling or sticking. The toaster brings out all the best flavors and gives you a warm breakfast as well.
- Top your slice! My favorite topping is a smear of jam, but I have also tried butter, hummus, and peanut butter. The sky’s the limit!
- Switch up the seasonings: The recipe is written with dried apple, cinnamon, nutmeg and allspice for a sweet breakfast. I have tried cranberries, and the sugar in the cranberries makes them burn too easily, in my opinion. I have also tried a savory version with garlic and herbs. It was quite delicious, but not my favorite for breakfast. It makes a better afternoon snack.
- 1 cup sunflower seeds, unsalted
- ½ cup pepitas, unsalted (shelled pumpkin seeds)
- 1 cup diced dried apple (from slices), about 3.5 grams
- 6 TBS psyllium seed powder (or ½ cup psyllium seek husks)
- ½ cup each: chia seeds and pecan pieces
- ⅓ cup each: flax seeds and flaxseed meal
- 1 TBS cinnamon
- 1 tsp salt
- ¼ tsp each: nutmeg and allspice
- 3 TBS olive oil
- 1 TBS honey (optional)
- 1 ¾ cup boiling water
- Preheat the oven to 375 F.
- Generously grease a loaf pan and set aside. I use butter, less than ½ TBS, smeared evenly over every surface. You could also line the pan with parchment paper.
- Combine the sunflower seeds, pumpkin seeds, apple, psyllium, chia seeds, pecan pieces, flax seeds, flaxseed meal, salt, cinnamon, nutmeg, and allspice. Mix well.
- Pour in olive oil and honey (if using) and stir to coat.
- Pour in boiling water and quickly stir until combined. It should rapidly set up. (I boiled my water by microwaving for about 3 minutes.)
- Pour into the greased loaf pan and press it down firmly.
- Bake in the preheated oven for 45 minutes. Cool for about an hour before removing from the pan. Use a spatula or knife to loosen the sides before you invert the loaf.
Recipe adapted from Dishing Up the Dirt.
