Hemp, Pumpkin & Sunflower Seed Bread

Hemp, Pumpkin & Sunflower Seed Bread

Hemp, Pumpkin & Sunflower Seed Bread


This Hemp, Pumpkin & Sundlower Seed Bread is an adaptation of my super popular Activated Buckwheat Seed & Nut Bread, which was in turn was an adaptation of Sarah B’s famous Life Changing Bread.

I wanted to create a lighter version with a softer, more bread-like texture with no nuts or buckwheat, which are both quite heavy, and instead focus on a nutitious seed combination.

After a few attempts with not much change in texture, I tried adding eggs and suddenly the texture was transformed to an almost cake like bread!

It’s amazing how eggs can transform the texture of baking, and is obviously why they’re the first choice for any pastry chef. But not so great if you’re following a plant based diet – which I’ll get to a bit later.


Hemp, Pumpkin & Sunflower Seed Bread


A few more tweaks (and a lot of bread tasting!) later, this hemp, pumpkin & sunflower seed bread is exactly what I was aiming for.

It does contain 2 eggs, unlike the original version, and also new in the mix are hemp seeds which I’m absolutely loving at the moment. Hemp seeds give it a beautiful, nutty flavour, and are a great sustainable plant protein source.

However, because this loaf does contain eggs, I haven’t activated the pumpkin and sunflower seeds because the baking process wouldn’t be compatible with the low temperature required to keep the seeds in their activated state.


Hemp, Pumpkin & Sunflower Seed Bread


On the plus side, by not activating the seeds this hemp, pumpkin & sunflower seed bread is ridiculously easy to make!

All you need to do is combine the ingredients in a bowl, stir and then bake.

For all those who don’t eat eggs or follow a plant based/vegan diet, I do have an egg free version of this amazing seed bread coming very soon! It just needs a few more tweaks to ensure the texture is just as good as this one.

In the meantime you might like to check out my original nut and seed bread which is dairy, grain, sugar and egg free, and completely plant based, here.


Hemp, Pumpkin & Sunflower Seed Bread



When you make this hemp, pumpkin & sunflower seed bread, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Hemp, Pumpkin & Sunflower Seed Bread

Makes: 1 loaf
Prep time: 20 minutes  Cook time: 1 hour

Dry Ingredients
1/2 cup /60g ground almonds (almond meal)
1/4 cup / 25g coconut flour
1/2 cup/ 70g hemp seeds
1/2 cup / 80g pumpkin seeds
1/2 cup / 70g sunflower seeds
1/2 cup / 70g sesame seeds
2 Tbsp psyllium husks
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pink Himalayan salt

Wet Ingredients
1/4 cup coconut oil (melted), avocado or macadamia oil
2 tsp apple cider vinegar
3/4 cup water
2 eggs

Preheat the oven to 180ºC fan bake and line a standard loaf tin with baking paper.

Place all the dry ingredients in a large mixing bowl and stir to combine.

Combine all the wet ingredients in a small mixing bowl and whisk to combine.

Add the wet ingredients to the dry and mix well.

Pour the bread mixture into the prepared loaf tin and spread evenly. The mixture should thicken fast so you’ll likely need to push it into the corners of the tin with a spatula.

Leave the loaf to sit for 5 minutes to allow the psyllium to absorb the water, then place in the centre of the oven to bake for 1 hour.

The bread is ready when a crust has formed on top and when you turn it out of the tin and pat the base it should sound hollow. If not, return it to the oven for another 10 minutes and repeat. If you’re unsure, cut a slice off the end and the bread should be fully set and not overly wet or sticky.

Leave the loaf to cool in the tin, then turn onto a wire rack to fully cool to room temperature.

Store this bread in the fridge for up to 5 days, or freeze for up to 3 months.


Hemp, Pumpkin & Sunflower Seed Bread

Sticky Date Chocolate Brownies

Sticky Date Chocolate Brownies

Sticky Date Chocolate Brownies


These sticky date chocolate brownies are the love child of my ultimate sticky date pudding and my decadent dark chocolate brownies!

They’re super decadent and sticky, deliciously fudgey, rich and chocolatey. Delicious when eaten hot, straight from the oven, where they’ll remind you of a hot chocolate pudding, and when they sit at room temperature they take on a sticky quality which just gets better as time goes on!

When you bite into these sticky date chocolate brownies your tastebuds will do a little happy dance. Your mind will then ask “what is this luscious treat you’ve given me?! Is it a sticky date pudding or … chocolate brownie?!”. It will then force you to take another bite to try and figure it out…. or at least that’s what went on in my head.


Sticky Date Chocolate Brownies


Besides being the best love child brownies you’ll ever eat, these sticky date chocolate brownies are also dairy, grain and refined sugar free. They’re sweetened mainly with dates with a little rice syrup for good measure. They get their rich chocolate flavour from raw cacao powder, ground almonds replace conventional flour, and coconut oil replaces butter

They’re a breeze to make as most of it is done in a food processor. This is mainly to blend the soaked dates into a smooth paste, but if you don’t have a food processor or blender, or you prefer your dates chunky, then by all means simply use a bowl and stirring spoon.

Because these brownies are beautifully moist, they’re lovely eaten on their own. But, of course, feel free to add a dollop of your favourite yoghurt or ice cream, berries, caramel sauce, chocolate sauce, or whatever takes your fancy! Enjoy!

Sticky Date Chocolate Brownies


Sticky Date Chocolate Brownies

Makes: small 18 x 30cm brownie pan or approximately 12 generous pieces
Prep time: 15 minutes   Bake time: 35 minutes

1 cup (160g) dates, pitted
1 tsp baking soda
275ml boiling water
1/3 cup (70g) coconut oil, melted
1/3 cup (100g) rice syrup
1/2 tsp vanilla powder
1/4 tsp Himalayan pink salt
2 eggs
1 cup (100g) raw cacao powder
180g ground almonds
1/2 tsp ground cinnamon
1/2 tsp baking powder

Preheat the oven to 160ºC fan bake. Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with baking paper.

Place the dates in a bowl with the baking soda and boiling water and leave to soak for 10 minutes.

Melt the coconut oil. Measure the dry ingredients (cacao, almonds, cinnamon and baking powder) into a bowl and stir to combine.

Place the date mixture into a food processor and blend until well combined and smooth. Add the melted coconut oil, rice syrup, vanilla, salt and eggs and pulse to combine. Add the dry ingredients and pulse until just combined.

Pour the brownie mixture into the lined pan and smooth the top with a spatula. Place the brownie into the centre of the oven to bake for approximately 25 to 30 minutes. The brownie is done when the top is set and a knife inserted into the centre comes out clean.

Remove from the oven and place on a wire rack to cool before removing from the tin and cutting into squares. Store the brownie in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.

This brownie is delicious eaten hot straight from the oven when it’s almost like a pudding. It’s also delicious at room temperature and gets stickier with time.


Sticky Date Chocolate Brownies

Activated Buckwheat Seed and Nut Bread (Paleo/Vegan)

Activated Buckwheat Seed and Nut Bread (Paleo/Vegan)

Activated Buckwheat Seed and Nut Bread (Paleo/Vegan)


This activated buckwheat seed and nut bread is my grain and sugar free adaptation of Sarah Britton’s Life Changing Loaf of Bread recipe.

Sarah’s bread is literally famous. Type ‘life changing bread’ into google and you’ll instantly get over 7 million results. Her recipe has been shared all over the internet, everyone seems to have had a go at making their own version, and I am of course no exception.

This bread doesn’t just turn the traditional bread making process on it’s head, it pretty much blasts it out of the park. For starters it contains no yeast, so there’s no kneading, proving, shaping and so on. It’s gluten, dairy and egg free which means almost everyone can eat it, and best of all it’s low in carbohydrates and packed with protein and fibre, by way of nuts, seeds and psyllium husks.

Psyllium is the magic ingredient that binds it altogether by combining with water and forming a glue. It’s one of natures most absorbent fibres and as such is brilliant at getting the digestion moving. It can also aid weight loss, alleviate diarrhoea and constipation, and help reduce cholesterol.

I have to admit I discovered Sarah’s recipe years ago, but it wasn’t until I tried another very similar bread called the Freedom Loaf by The Midnight Baker, that I was spurred on to give it a go.

The original life changing bread recipe isn’t grain free and contains a little sweetener so, because I intended to eat it, I adapted it outright. I swapped the oats for soaked buckwheat groats and simply left out the maple syrup. I also used almonds instead of hazelnuts (because they’re more affordable where we are) and seeing as I was soaking the buckwheat groats I also soaked all the nuts and seeds. This part is optional, because the nuts and seeds are baked their activated nutrients won’t remain so, but the soaking process does make them more digestible by removing the inhibitor enzymes on their skins. Soaking the buckwheat isn’t optional unless you want rock hard, teeth breaking bread. Lastly I also added a few spices and tweaked some of the quantities.

The resulting bread was so delicious, I now don’t even kid myself about stopping at just one piece. But the good news is it’s so packed with nutrients, fibre and protein, while being completely sugar and carb free, that it’s truly good for you.



Activated Buckwheat Seed and Nut Bread (Paleo/Vegan) Activated Buckwheat Seed and Nut Bread (Paleo/Vegan)











Because this bread was so ridiculously delicious I also adapted it into hot cross buns which I posted here. These are like a spicier, sweeter version with sultanas, and also pretty life changing.

My best tip for this activated buckwheat seed and nut bread, after you’ve removed it from the oven and let it cool (and probably eaten a few slices even though the recipe says to wait until fully cold before slicing), is to slice up half the loaf and pop it into the freezer so you’ll always have some on hand.

This revolutionary bread is delicious eaten by the slice straight from the loaf, lightly toasted with a little melted coconut oil or almond butter, or piled up with toppings such as avocado, cherry tomatoes, parsley and radish, or avocado and smoked salmon as per the pictures above.

The possibilities really are endless but I’ll leave those up to you.

If you make this life changing grain free bread then I’d love to hear from you! Let me know in the comments below what you think and what your favourite toppings are. Enjoy!


Activated Buckwheat Seed and Nut Bread (Paleo/Vegan)


Activated Buckwheat, Seed and Nut Bread (Paleo/Vegan)

Adapted from Sarah Britton’s Life Changing Loaf of Bread Recipe

Makes: 1 medium loaf tin
Prep time: 15 minutes  Soak time: 2 to 12 hours (optional)  Stand time: 2 hours  Bake time: 1 hour

1 cup/200g buckwheat groats, soaked
1 cup/85g almonds or hazelnuts
1/2 cup/75g sunflower seeds
1/2 cup/75g pumpkin seeds
1/2 cup/85g flaxseeds
1 tsp cumin seeds (optional)
1 tsp fennel seeds (optional)
1 tsp carraway seeds (optional)
4 Tbsp psyllium husks (or 3 Tbsp psyllium powder)
3 Tbsp coconut oil, melted
1/4 tsp pink Himalayan salt
1 1/2 cup/350ml filtered water

To soak the buckwheat, place it in a bowl and cover with filtered water. Leave at room temperature for 2 to 4 hours, then drain and wash well to remove the mucilaginous substance released. If you wish to soak the nuts and seeds do the same but leave the sunflower and pumpkin seeds to soak for 4 to 6 hours and the almonds to soak for 10 to 12 hours.

To make the bread, place all the ingredients into a bowl and stir with a large spoon until evenly mixed. Either use a non stick loaf tin or line one with baking paper. Pour the mixture into the loaf tin and leave to stand for a minimum of 2 hours to allow the psyllium and flaxseeds to absorb all the water.

Preheat the oven to 175ºC fan bake. Place the loaf into the centre of the oven and bake for approximately 30 to 40 minutes or until it feels firm and you can easily tip it out of the tin. Place the loaf back into the oven directly on the rack and bake another 30 minutes. It’s ready when it sounds hollow when tapped.

Remove the loaf from the oven and place on a wire rack to cool completely before slicing.

This bread is delicious eaten freshly sliced or toasted, and will keep in a sealed container in the fridge for up to a week. It’s a great idea to keep a stash of this bread in the freezer, where it will keep for up to 3 months. Be sure to slice before freezing!


Activated Buckwheat Seed and Nut Bread (Paleo/Vegan)