Carrot and Quinoa Seed Loaf


  • ¾ cup rolled oats
  • ½ cup sunflower seeds
  • ½ cup cooked quinoa
  • ¼ cup linseeds
  • ¼ cup cashews, roughly chopped
  • 2 tablespoon psyllium husks
  • 1½ tablespoon chia seeds
  • 1 medium (90 grams) carrot, grated (approx ½ cup)
  • ½ teaspoon salt
  • 2 teaspoon maple syrup or honey
  • 1½ tablespoon extra virgin olive oil
  • 1¾ cups water


Author: Caroline Trickey adapted from My new roots
Special thanks to the dietician, food lover and passionate cook, Caroline @Healthy Home Café for sharing her fantastic recipes.



  1. Line a loaf tin with 2 layers of greaseproof paper
  2. Place the rolled oats, sunflower seeds, cooked quinoa, linseeds, cashews, psyllium husks, chia seeds, carrot and salt in a large bowl and mix together
  3. Pour in maple syrup, olive oil and water and mix well until combined and all the liquid is absorbed
  4. Transfer to prepared loaf tin and smooth the top
  5. Allow to stand at room temperature for at least 2 hours; or overnight (this is what I did) if you can
  6. Preheat oven to 175 degrees and bake the bread for 40 minutes
  7. Then carefully remove the loaf from the tin and place on an oven tray
  8. Return it to the oven and bake for a further 20 minutes
  9. Place on cooling rack and allow to cool completely before slicing
  10. Store bread in a tightly sealed container
  11. If you live in a warm environment, store it in the fridge after 1 day
  12. This loaf freezes well too – but slice before freezing
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