Seed Bread


A gluten-free recipe to invite versatility and the power of plants into any meal, this bread incorporates flax, pumpkin, sunflower, chia, poppy, and hemp seeds. Each of these seeds welcome plant-powered fats, fibers, and polyphenols with each bite. Prepare on a Sunday to infuse into your week's recipes ahead and celebrate Spring's abundance!



- 1 cup rolled oats
- 1/3 cup flax seeds
- 1/3 cup chia seeds
- 1/3 cup hemp seeds
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 cup psyllium husk
- 2 tbsp Dark Horse Organic's Matcha Togarashi
- 2 tsp Dark Horse Organic's Rose Gold Wildflower Honey
- 1/2 cup olive oil
- 1 tsp sea salt


For topping:

- 1/2 orange (or seasonal citrus)
- 1 oz Monfefo turmeric
- 1 tbsp Dark Horse Organic's Rose Gold Wildflower Honey
- 1 tbsp almond butter


Simply mix all ingredients together, then add in 2 cups of warm water and bake at 400 degrees for 50 minutes. While the bread is baking, in a pot on a slow simmer add in 1 tbsp of honey with 1 oz of Monfefo turmeric to form a glaze for your citrus. Once the honey has melted, add in your sliced orange and let it simmer for 15-20 minutes coating the citrus to make the perfect topping. Once the bread is done, let it cool for at least an hour and enjoy topped with a heaping tablespoon of almond butter and your turmeric glazed citrus, or explore savory toppings like avocado and fresh herbs!