Vegan Sunflower Seed Bread
This hearty and healthy Vegan Sunflower Seed Bread is packed with wholesome ingredients like whole wheat flour, rolled oats, and a satisfying crunch from raw sunflower seeds. Elevated with chia seeds for a nutritional boost and naturally sweetened with maple syrup, this easy recipe is perfect for both beginners and seasoned bakers. The plant-based milk and apple cider vinegar create a tender crumb with no need for eggs or dairy, making it 100% vegan. Ready in just over an hour, this versatile bread is delicious toasted or served alongside soups and salads. With its nutty flavor and rich texture, it’s an ideal option for a nourishing breakfast or snack. Bake a loaf today and enjoy healthy homemade bread that’s both filling and flavorful!
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Recipe Information
Ingredients
- 250 grams whole wheat flour
- 50 grams rolled oats
- 100 grams raw sunflower seeds
- 20 grams chia seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 300 milliliters unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 2 tablespoons olive oil (optional, for a richer texture)
Instructions
Preheat your oven to 375°F (190°C) and line a standard loaf pan with parchment paper or lightly grease it with oil.
In a large mixing bowl, combine the whole wheat flour, rolled oats, sunflower seeds, chia seeds, baking powder, baking soda, and salt. Mix well.
In a separate bowl or large measuring cup, whisk together the apple cider vinegar, maple syrup, plant-based milk, and olive oil (if using).
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or spoon. Be careful not to overmix; the batter should be thick but well combined.
Spoon the batter into the prepared loaf pan and smooth the top with the back of the spoon. Optionally, sprinkle a handful of additional sunflower seeds on top for decoration and extra crunch.
Bake the bread in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life. You can also freeze the bread for up to 2 months.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 34.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 688 mg | 53% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
