Lactose Free Seeded Whole Grain Loaf

Total time1 hr 30 min

Prep time15 min

Cook time55 min

4.6

(13)

There is something deeply satisfying about a loaf this hearty coming together without a single drop of dairy. Every slice is packed with sunflower seeds, pumpkin seeds, chia, and flaxseed, giving it a nutty, toasty flavor and a texture that holds up beautifully whether you're spreading something on top or eating it plain. The golden color comes from a touch of turmeric, and a hint of black pepper adds just enough warmth to make it feel intentional rather than accidental. Applesauce and olive oil keep the crumb moist and tender, doing the job that butter or milk might play in a conventional loaf — completely naturally. Apple cider vinegar works with the baking soda to give the loaf a gentle lift, so you get a proper rise without any leavening tricks. The five-minute rest before baking is a small but important step that lets the chia and flaxseed swell and bind everything together, so the final crumb is firm and sliceable rather than crumbly. Let it cool fully on the rack before cutting in, and you'll be rewarded with clean, satisfying slices that are just as good the next day.

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Ingredients

12 servings

For the bread

1 ½ cups oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground black pepper
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
3 tbsp ground flaxseed
2 tbsp chia seeds
3 large eggs
½ cup unsweetened applesauce
¼ cup extra virgin olive oil
2 tbsp honey
1 tbsp apple cider vinegar

For topping

2 tbsp mixed seeds (sesame, hemp, or additional sunflower), for topping (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
2
In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, turmeric, and black pepper until evenly combined. Stir in the sunflower seeds, pumpkin seeds, ground flaxseed, and chia seeds.

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