Louise’s Low Oxalate Rustic Seeded Loaf.

Vegan and Gluten Free. Total oxalate approx. 35-50gm

This is a delicious crunchy seed loaf, best eaten fresh, hard to resist and excellent to slice and freeze.


  • 1 cup pumpkin seeds (use as bought or soak in water overnight)
  • 1 cup sunflower seeds (use as bought or soak in water overnight)
  • ¼ cup flax seed
  • ½ cup pea protein (do not substitute)
  • ¼ cup psyllium husks
  • ½ tsp salt
  • 1 cup water
  • ¼ cup sunflower butter
  • 1-2 tbs sesame oil


  • Line a 1lb loaf tin and preheat oven to 190 degrees C.
  • Mix all the dry ingredients together.
  • Mix water, oil and sunflower butter together.
  • Add water mixture to dry ingredients.
  • The mixture will become thick and sticky.
  • Press into tin
  • Bake for 85 minutes.
  • Cool on wire rack.
Mix dry ingredients
  • NOTE: this mixture tends to vary each time I make it in consistency, if it looks very dry add a little more water before baking.

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