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Freedom Seed Loaf

Gluten Free | Dairy Free |

This already high in protein seed loaf is gluten, dairy and wheat free, and is even higher in protein with our ‘Crawlers’ Cricket Flour. Toasted up, this loaf is the perfect bread alternative and will keep you going all morning!

COOK TIME | 35 mins


1 cup sunflower seeds

1/2 cup flax seeds

1/2 cup hazelnuts or almonds

11/2 cups rolled oats

2 tbsp chia seeds

1/4 cup ‘Crawlers’ Cricket Flour - buy from here

4 tbsp psyllium seed husks or

3 tbsp psyllium husk powder

1 tsp fine grain sea salt

1 tbsp maple syrup

3 tbsp melted coconut oil or ghee

11/2 cups water


In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours. Preheat oven to 175°C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the oven rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.