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Sliced seeded bread topped with avocado and greens on a white background.

Completely Seeded Vegan Pumpkin Toast Recipe

Based on Sarah Britton's life-changing recipe, this nut-free seeded toast also contains a little sneaky pumpkin.
Course Breakfast
Cuisine Vegan Bread
Keyword gluten-free bread
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 slices
Calories 289kcal


  • ¾ cup sunflower seeds 125 grams
  • ½ cup pepitas 90 grams
  • ½ cup flaxseed or linseeds 60 grams
  • ½ cup buckwheat groats 75 grams
  • 4 tbs psyllium husks
  • 1 cup mashed pumpkin 175 grams
  • 1 tbs maple syrup
  • 2 cups gluten-free rolled oats 225 grams
  • 1 tsp sea salt
  • 1 tsp onion powder
  • ¼ cup coconut oil melted (60ml)
  • 2 ½ cups water 590 ml


  • Pre-heat the oven to 350 degrees F.
  • Line a baking tray with baking paper and spread the sunflower seeds, pepitas, flaxseeds and buckwheat groats out.
  • Bake the seeds in the oven for fifteen minutes or until nicely toasted.
  • Combine the psylliam husks, mashed pumpkin, maple syrup, oats, salt, onion powder and coconut oil in a large mixing bowl. Add the cooled toasted seeds and fold through. Add the water and stir well.
  • Pour the mixture in to a large, lined bread pan and sit covered for at least two hours and up to 24 hours.
  • To bake, pre-heat the oven to 190 degrees C (375 degrees F) and place the loaf in the oven on the middle rack. Bake for one hour and fifteen minutes. Remove from the oven and allow to cool completely. Store in an airtight container in the fridge for up to a week.


Calories: 289kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Sodium: 242mg | Potassium: 312mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3813IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg