Grain Free – Vegan Seed Bread

This vegan bread is super simple and quick! It was born one afternoon when I just had to bite into something chewy and lather it in oil. My egg lady has had a short – and I am wayyyy too farm girl to go to the store for eggs. Its amazing what you can accomplish when desperate… and when this girl is hungry – watch out.

The best thing about it – you dont even have to be patient. No “wait until the bread has cooled before slicing” rule here. That’s just a bad rule. Does anyone even follow it? Once this bread is cooked, simply remove it from the oven, and let it speak to your soul. I promise you – it will.

My favorite way to enjoy a slice (or five) is lathered in coconut oil and sprinkled with Himalayan Sea Salt. My boys prefer coconut oil and raw honey – salted of course.

This flat bread makes the PERFECT pizza crust. It stores well so you can make up large batches ahead of time, keep them in the refrigerator, and allow pizza night to be much, much less stressful.

While every ingredient in this bread wears a cape, I am going to celebrate the one that gives it its color: the humble – but powerful Black Sesame Seed.

I chose to utilize black sesame seeds in this recipe for multiple reasons. Ive mentioned before I’ve got some Thyroid issues. Unfortunately, I’ve passed those issues onto my children – so getting in essential nutrients like Selenium, Iron, Iodine, Zinc, Magnese, Potassium and Copper are very important. And what do you know, black sesame seeds are very high in these minerals! The black sesame seeds in particular, also carry high levels of antioxidants. The black color just screams COME AT ME. At least to me it does. But me and black radishes get along peachy as well. I enjoy eating vibrant colored foods.

Back to bread..

Benefitial lignins found in black sesame seeds (sesamolin & sesamin) are critical for disease prevention. You are absolutely eating a superfood here. High in fiber – aiding in digestive health, great for nursing mums, reduces anxiety and fights inflammation. This little seed does all of this and much more!

I hope this is convincing enough for you to give it a go. And once you see how easy it is, I’m sure it’ll become a staple in your home – as it is mine.

Let’s get to it.

This recipe does make a large double batch. Please feel free to cut it in half for your first go around. If your confident – or are feeding bottomless pits – continue on…

  • 2 cups golden flax seeds
  • 1/2 cup chia seeds
  • 2 cups white sesame seeds
  • 1 cup black sesame seeds
  • 4 tbsp Psyllium Husk
  • 2 tsp salt
  • 4 tsp baking soda
  • 4 TBSP apple cider vinegar
  • 2 1/2 cups warm water
  1. Pre-heat your oven to 350 degrees.
  2. Prepare a large pan with parchment paper (whichever shape you’re going for- I prefer rectangle.)
  3. Finely mill your flax seeds. I use my coffee grinder, milling 1/4 cup at a time. It works wonders. Add to a large bowl.
  4. Coarsly mill your chia seeds. Add to the flax seeds.
  5. Add in the Psyllium, salt and baking soda. Stir till combined.
  6. In a food processor, or blender, add your sesame seeds (white and black) and blend them until they form tahini. Add to your mixture.
  7. Stir it up until unified. (use those muscles)
  8. Combine the water and apple cider vinegar and pour over your ‘dough’ working quickly to mix it before the psyllium activates. You can let it rest for a few minutes (if you forgot to pre-heat your oven) or you can roll it out onto the parchment paper. I like to roll mine about 1/3 of an inch thick. This recipe will make two large, rectangular sheet pans.
  9. Bake at 350 degrees for about 45 minutes on the middle rack.

It doens’t get more simple than this people! I like to cut mine up and store it in a kitchen towel in the fridge on a cooling rack to keep the moisture from setteling in one place. It has kept well as long as one week – but I’m sure it would last longer. I just haven’t had the self control to test that theory.

Thank you so much for reading! Let me know in the comments below if you try it out and what your thoughts were. If there is anything you are interested in seeing – give me a holler and I’ll do my best to accommodate!

That’s a wrap. And a pretty one at that.

One response to “Grain Free – Vegan Seed Bread”

  1. […] I prepared a quick sandwich on my Grain Free Vegan Seed Bread (check out that recipe, its AMAZING – its also KETO) with some thinly sliced beef heart, […]


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