This nutritious and flavorful batter bread is packed with an assortment of seeds, giving it a delightful crunch and a unique twist on traditional bread. Perfect for breakfast, as a snack, or as a side, this vegan-friendly recipe will surprise you with its simplicity and taste!
Ingredients
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon maple syrup
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup olive oil (or melted coconut oil)
- 1/2 cup mixed seeds (sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds)
- 1/4 cup walnuts or pecans, chopped (optional)
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, and sea salt. Whisk together until well blended.
In a separate bowl, mix the almond milk, olive oil, maple syrup, and apple cider vinegar. Stir thoroughly to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Fold in the mixed seeds and chopped nuts (if using) until evenly distributed throughout the batter.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra seeds on top for added texture and visual appeal.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your Nutty Seed Batter Bread warm or toasted, spread with your favorite vegan butter or jam!