Macadamia Free Seeded Whole Grain Loaf

Total time1 hr 30 min

Prep time15 min

Cook time55 min

4.6

(13)

This hearty, seed-packed loaf is the kind of bread that makes you feel genuinely good about what you're eating — dense with texture, golden from turmeric, and satisfying in a way that sliced sandwich bread simply isn't. Sunflower seeds, pumpkin seeds, chia, and ground flaxseed are layered throughout the batter, giving every slice a nutty crunch and a serious nutritional backbone. Oat flour keeps the base wholesome and naturally gluten-adjacent-friendly, while applesauce and olive oil work together to keep the crumb moist without any dairy. The apple cider vinegar reacts with the baking soda to give the loaf just enough lift, so it bakes up firm and sliceable rather than flat and dense. Because every ingredient here is straightforward and seed-based, there's no need to scrutinize labels for hidden tree nuts or worry about cross-contact from macadamia-heavy baking mixes. Let it cool fully on the rack before you slice — the crumb sets as it rests, and the wait is absolutely worth it. Toast a thick slice and top it with avocado, a drizzle of honey, or just a generous smear of butter for a breakfast that feels like a real treat.

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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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