NUT & SEED LOAF | Plant-Based, Gluten-Free & Keto Friendly
(FULL RECIPE BELOW!)

Used to buy a loaf like this from a bakery nearby but it was full of egg whites. This version is fully vegan, gluten-free, keto friendly and LOADED with fibre, protein and healthy fats. Don't eat too much at once or you'll feel it... 😜 Second attempt at YouTube shorts video format! Will be uploading these #shorts from time to time as they are MUCH quicker to film and edit. Comment below if you try it out! I'd love to now if you make the recipe.

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Nut & Seed Loaf

🥄 What you'll need...
🔸 1 cup (240 mL) assorted whole nuts (almonds, brazil nuts, pecans, walnuts, etc.)
🔸 1 cup (240 mL) sliced almonds
🔸 ½ cup (120 mL) hemp hearts
🔸 ½ cup (120 mL) raw pumpkin seeds
🔸 ½ cup (120 mL) raw sunflower seeds
🔸 1/3 cup (80 mL) flax seeds
🔸 ¼ cup (60 mL) chia seeds
🔸 ¼ cup (60 mL) ground flax seed
🔸 ¼ cup (60 mL) psyllium husk powder
🔸 ¼ cup (60 mL) sesame seeds
🔸 1 tsp (5 mL) sea salt
🔸 1 ½ cups (360 mL) recently boiled water
🔸 1 tbsp (15 mL) honey or maple syrup

🤔 What to do...
🔹 Preheat oven to 375F. Lightly brush a standard loaf pan (see notes) lightly with oil then line with parchment paper for easy removal later.
🔹 In a large mixing bowl, stir together all ingredients except water and honey/maple syrup.
🔹 Add recently boiled water and honey/maple syrup; stir well to combine. The mixture will thicken considerably.
🔹 Transfer nut & seed mixture to prepared loaf pan. Using a spatula or lightly damp hands, press firmly into the pan to ensure no air spaces and level off the top.
🔹 Bake in center of oven for 75-85 minutes. Gently run a knife around the edges then carefully remove the loaf by lifting it out of the pan with the parchment paper! Cool completely before attempting to slice. It may fall apart if you don’t let it cool!!
🔹 Keeps for several days, well wrapped, at room temperature or even longer in the fridge or freezer. Slice as needed using a serrated knife and a gentle sawing motion.

Notes…
🔹 A standard loaf pan is roughly 9x5” (22.5x12.5cm)
🔹 You DO NOT have to follow this recipe exactly! The binders (flax, psyllium, chia) shouldn’t be altered too much as they hold it all together. As long as you have roughly the same volume of ingredients, feel free to mix up the ratios of seeds and nuts you have on hand!

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Hi my name is Mike Murdoch and I’m so stoked that you’ve found my YouTube Channel!

I’m a Cordon Bleu trained Plant-Based Chef & Recipe Developer, Culinary Nutrition Expert and E-RYT 500 Baptiste Certified yoga teacher. 🧘‍♂‍

🍽 I’m on a mission to shift our broken food system by spreading awareness all while helping YOU find your own path towards Optimal Health.

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