Seed Roast Loaf - delicious food for evolution

Submitted by Trinity on Tue, 12/16/2014 - 07:50

This is a brilliant dish that has featured on many of the Openhand winter retreats here. A perfect recipe for conscious eating. This recipe first appeared in my book 'Trinitys Conscious Kitchen'. This seed roast is surprisingly light and easy to digest. It serves delightfully with the mushroom gravy recipe and roast veggies. I've created a recipe tuition video so we can go through it step by step, to make sure you come out with a perfect loaf! Enjoy!

Serves: 4
Preparation: 25 minutes
Cooking time: 45 minutes

Carrots 3 large sized (or 400g approx)
150g ground sunflower seeds (1 cup)
150g ground pumpkin seeds (1 cup)
2 cloves garlic
1 heaped tablespoon fresh rosemary
1 heaped tablespoon fresh parsley
(or 1 heaped teaspoon dried)
1 teaspoon sea salt


  1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
  2. Grind seeds in a nut mill to make seed meal.
  3. Crush garlic and finely chop rosemary and parsley.
  4. Mix seed meal, carrots and all other ingredients together.
  5. Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process - if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
  6. Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
  7. Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.

Notes: Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar. If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.

This recipe was originally published in the official Openhand Recipe Book 'Trinity's Conscious Kitchen' - a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals, soul-warming soups, tasty side dishes and delicious desserts.

It's on special offer for Openhand readers here:
'Trinity's Conscious Kitchen Book'.

22 years ago Trinity had a profound spiritual awakening that interconnected her with the deeper consciousness of life. What followed was a journey of compassion for all sentient beings, and a passion to share conscious eating for the benefit of all. Trinity recently published two recipe books: Trinity's Conscious Kitchen & Angelicious - Food for a New Paradigm. Find Trinity here at: Trinity's Conscious Kitchen Website

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Hi Trinity,

I made this awesome Seed Loaf with the Mushroom Gravy for dinner the other night - we were having potatoes and brussel sprouts and wanted something with it. This dish was perfect! It will be my Holiday 'go to' dish from now on. Thank you!

I love Trinity's Conscious Kitchen cookbook and have tried many of the recipes. I struggled for awhile with converting your UK method of weighing to our North American way of measuring. Finally, giving up my resistance, I purchased a weigh scale at my local Thrift store for $2.00. It is brilliant!!! Weighing is so much easier than our messy way of measuring over here. I admit to saying a little prayer when I put something in the oven, hoping I have done it all correctly, but am getting the hang of it and highly recommend it to any North American chefs who are embracing your way of conscious eating and using your cookbook.

PS It is good to have you back in my laptop again after the recent server difficulties. We missed you!

Much love,

Thank you for sharing Jan. It's great to connect with you here again after the website issues :) Warms my heart.
with love

This is yummy indeed. I have some brussels still in the garden. Might have to make this to accompany them now Jan has mentioned the winning combo! Feels like a festive dinner to look forward to.

Trin, love the tip about pressing the mixture down so its just right to slice.


Ahhw thanks for sharing my in my culinary joy Lesley.
Brussels are indeed a match made in heaven for this seed roast loaf... that's exactly what we love with it. You are so dedicated growing your own. I love that!

I can say, having thoroughly enjoyed this only the other day, it's a wonderful way to create the sense of festive spirit - yet in a healthy way.

It tasted awesome, but with none of the bloating heaviness of the traditional mainstream recipes.

Go on, give it a try!

Open *OK*

Open, thanks for mentioning the bloating heaviness. I never used to notice that particular side effect, but now when I eat my old 'comfort food' I find myself to be less than comfortable.
Love, love, love Trinity's conscious cuisine!