This Sunflower Seed Bread is beautifully soft and slightly crusty, and has a lovely toasty flavour! It’s no-kneadyeast-freefree from sugar and super easy to make!

A loaf of brown bread topped with mixed seeds with two slices of bread next to it against a sheet of brown baking paper

I’ve made so many different gluten-free vegan bread recipes using different flours such as chickpea, buckwheat, almond and coconut. This Sunflower Seed Bread is great as it’s nut-free but has a lovely nutty flavour.

Why you’ll love this Sunflower Seed Bread:

  • it’s undetectably vegan and gluten-free
  • it’s super moist
  • it’s crusty
  • it’s oil-free
  • it’s free from sugar
  • it’s yeast-free
  • it’s nut-free 
  • it’s a source of protein and fibre
  • it’s filling and nutritious
  • it’s perfect for toast
  • it’s delicious with sweet or savoury toppings
  • there’s no kneading required
  • there’s no proving time needed
  • it’s made in one bowl
  • it requires just 15 minutes to put together before baking!

How to make this Sunflower Seed Bread

Scroll down to the bottom of the post to see the full recipe.

Sunflower Seed Bread (Vegan + GF)
  • Pulse briefly until you get a fine powder.

Tip: Be careful not to blend too much, otherwise you’ll end up making sunflower seed butter!

Ground sunflower seeds in a food processor against a marble background
  • Transfer the ground sunflower seeds into a glass mixing bowl and mix together with all other ingredients.

Tip: Use a measuring jug to measure out the plant-based milk.

Raw bread batter in a glass mixing bowl against a marble background

Tip: Line the tin with greased baking paper to make the bread easier to remove after.

  • Sprinkle over mixed seeds to decorate, if desired.
Raw bread batter topped with mixed seeds in a black loaf tin against a marble background
  • Bake in the oven for 40-45 minutes.
A loaf of brown bread topped with mixed seeds in a black loaf tin against a marble background

Tip: Transfer the loaf to a cooling rack to cool down completely before packing away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread!

A loaf of brown bread topped with mixed seeds on a silver cooling rack against a marble background
  • Best left to cool completely before slicing.

How long does this Sunflower Seed Bread keep for?

  • This bread keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
A loaf of brown bread topped with mixed seeds with two slices of bread next to it against a sheet of brown baking paper

Substitutions you can make to this recipe:

  • you can substitute the ground sunflower seeds with ground pumpkin seeds, ground almonds, ground walnuts or ground pecan nuts
  • if you’re not gluten-free, you can use plain flour instead of gluten-free flour
  • you can use any type of plant-based milkalmond milk, soy milk, rice milk, cashew milk, oat milk etc
  • you can substitute the apple cider vinegar with lemon juice.

Ingredients you can add to the batter:

  • mixed seeds
  • dried fruit such as dried cranberries, chopped dried sour cherries, raisins, chopped dates, chopped dried figs etc
  • you can make it savoury by adding grated garlic and chopped herbschopped olives, or chopped sun-dried tomatoes!
A sliced loaf of bread on a sheet of brown baking paper against a dark brown background

More gluten-free vegan bread recipes:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

A sliced loaf of bread on a sheet of brown baking paper against a dark brown background

Sunflower Seed Bread (Vegan + GF)

This Sunflower Seed Bread is beautifully soft and slightly crusty, and has a lovely toasty flavour! It’s no-kneadyeast-freefree from sugar and super easy to make!

Print Pin Rate

Course: Bread

Cuisine: Global

Keyword: gluten-free bread, gluten-free vegan bread, sunflower seed bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12 slices

Calories: 169kcal

Ingredients

  • 225 g (2 cups) sunflower seeds
  • 225 g (2 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 3 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1/4 teaspoon salt to taste
  • 345 ml (1 1/2 cups) unsweetened almond milk ((or any other plant-based milk)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)

Instructions

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

  • Place the sunflower seeds in a food processor and pulse briefly until you get a fine powder (be careful not to blend too much, otherwise you’ll end up making sunflower seed butter!)

  • Transfer the ground sunflower seeds into a large bowl

  • Add the gluten-free flour, baking powder, bicarbonate of soda and salt and mix well

  • Add the milk and vinegar and mix again

  • Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper

  • Scatter over mixed seeds to decorate, if desired

  • Bake in the oven for 40-45 minutes, until risen and an inserted skewer comes out clean

  • Leave to cool on a wire rack before putting away to store

  • Keeps well in the fridge for up to a few days

Notes

If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean. Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!

How long does this bread keep for?

It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.

Nutrition Facts

Sunflower Seed Bread (Vegan + GF)

Amount Per Serving

Calories 169 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 1g 5%

Sodium 111mg 5%

Potassium 146mg 4%

Total Carbohydrates 16g 5%

Dietary Fiber 3g 12%

Sugars 1g

Protein 6g 12%

Vitamin A 0.2%

Vitamin C 0.3%

Calcium 7.1%

Iron 8.9%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.



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