Chilli, Rosemary & Molasses Seed Loaf

Name: Chilli, Rosemary & Molasses Seed Loaf
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 120 g (4¼ oz) shelled hemp seeds; 100 g (3½ oz) gluten-free oats; 100 g (3½ oz) pumpkin seeds; 100 g (3½ oz) sunflower seeds; 100 g (3½ oz) flax seeds, ground; 100 g (3½ oz) chia seeds; 30 g (1 oz) psyllium husks; 2 tbsp chopped finely fresh or 1 tbsp chopped dried rosemary; 2 tbsp chopped finely fresh or 1 tbsp chopped dried rosemary; 1 tsp ancho chilli (pepper) flakes (or regular dried chilli flakes); 1 tsp ancho chilli (pepper) flakes (or regular dried chilli flakes); 1 tsp ancho chilli (pepper) flakes (or regular dried chilli flakes); 1 tsp ancho chilli (pepper) flakes (or regular dried chilli flakes); 1 tsp sea salt; 500 ml (17 fl oz/generous 2 cups) filtered water, room temperature, dashi or light stock; 500 ml (17 fl oz/generous 2 cups) filtered water, room temperature, dashi or light stock; 500 ml (17 fl oz/generous 2 cups) filtered water, room temperature, dashi or light stock; 70 ml (2½ fl oz/⅓ cup) olive oil, plus extra for greasing; 2 tbsp molasses

Preparation info

Makes:
1
small loaf ( 12–15 slices )

Difficulty
Easy
Ready in
1 hr 30

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

This seed loaf is laden with spice and seeds, and is a wonderful, easy gluten-free bake. Many versions exist, incorporating different combinations of similar ingredients, but it’s a classic: a satiating and useful base recipe for you to adapt. You can try different combinations of spices and sweeteners but the key ratio to keep the same is the flax and chia seeds, which enable the loaf to bind.

Ingredients

Cake
Bread
Vegan
Gluten-free

Ingredients

Method