alive logo

Nuts About Seed and Citrus Bread

Makes 16 Slices


    Nuts About Seed and Citrus Bread

    The sunflower seeds and citrus in this delicious bread recipe are both excellent for immune health. Couple them with oats and it’s also a satisfying breakfast loaf. Serve with apple butter and assorted fruits, or with a dairy-free cheese substitute topped with crisp greens and fresh papaya.


    Appetizer bites  Making dough into thumbprint appetizer bites is another way to prepare this delicious recipe. Press a tablespoon of rested dough into the cups of a silicone mini muffin pan, each 3/4 full. Press an indent in centre of each. Bake for 45 minutes, or until firm and dry. Thoroughly cool and gently pop out. Pipe centres with a dollop of savoury hummus, and garnish. Serve at once.


    Nuts About Seed and Citrus Bread


    • 1 1/2 cups (350 mL) gluten-free, old-fashioned rolled oats
    • 1 cup (250 mL) hulled sunflower seeds
    • 1/2 cup (125 mL) golden flaxseeds
    • 1/3 cup (80 mL) white chia seeds
    • 1/2 cup (125 mL) unblanched almonds or hazelnuts
    • 1/2 tsp (2 mL) kosher salt
    • Juice and peel from 1 large naval orange
    • 1 to 1 1/4 cups (250 to 310 mL) water
    • 3 Tbsp (45 mL) coconut oil, melted
    • 2 Tbsp (30 mL) maple syrup or agave syrup


    Per serving:

    • calories169
    • protein5g
    • fat12g
      • saturated fat1g
      • trans fat0g
    • carbohydrates14g
      • sugars2g
      • fibre5g
    • sodium76mg



    Line an 8 x 3 x 2 in deep (20 x 8 x 5 cm deep) loaf pan with parchment paper, allowing the ends to extend beyond the edges of the pan.


    In bowl, combine oats, sunflower seeds, flaxseeds, chia seeds, almonds, and salt. Stir to blend.


    Into 2 cup (500 mL) large measure, add juice and peel from orange. Add water to measure 1 1/2 cups (375 mL) in total. Stir in melted coconut oil and maple syrup. Stir into dry ingredients until evenly mixed. Dough will be like a very thick bowl of oatmeal. Place into prepared loaf pan and smooth the top. Cover with a tea towel and set aside on the counter to rest, preferably overnight. Dough should be firm when gently pulled away from sides of pan after sitting.


    Preheat oven to 350 F (180 C). Bake loaf in pan, uncovered, in centre of oven for 30 minutes. Remove loaf from pan using parchment paper to gently lift. Place loaf with paper directly on oven rack and continue to bake for 45 to 50 more minutes. Bread is done when it sounds hollow when tapped.


    Thoroughly cool loaf in refrigerator until firm before slicing and storing. Then, using a sharp serrated knife, cut loaf into 16 slices and store slices in tightly sealed container in refrigerator for up to 5 days, or freeze. Slices are delicious as is or toasted and served with a variety of toppings.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.