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    Blueberry Loaf {Vegan, Paleo, GF}

    Blueberry Loaf {Vegan, Paleo, GF}

    7 Seed Blueberry Loaf



    6 cups 7seed flour

    1 cup water

    2 TB Maple Syrup

    3 TB Olive Oil

    11/2 C Dried Blueberries, currants, raisins or cranberries (without added cane sugar)




    1. Preheat oven to 350 Degrees F
    2. Mix flour and dried fruit together in a large bowl. Mix water, maple syrup and oil together in a separate bowl.
    3. Add wet ingredients to the flour and fruit and stir to combine. The batter will be very thick and dense.
    4. Grease a loaf pan and line the bottom with parchment paper.
    5. Add all the batter to the loaf pan and shape with fingers. Press down all the edges to create a dome shape on top of the loaf.
    6. Place in the oven and bake for 1 hour.
    7. Remove from oven and allow to cool completely before slicing. Slice thin and toast before serving.


    Superseed Bread + Avocado Toast

    Superseed Bread + Avocado Toast

    We baked up some delicious paleo + keto bread using our Organic 7 Seed Superfood Flour! Our seed flour is a combination of all organic chia, hemp, sunflower, flax sesame, poppy, + pumpkin, seeds making our bread a nutrient dense, gluten free, grain free, yeast free loaf! There is something very satisfying about baking homemade bread that is both delicious and healthy for you and your family. We hope you enjoy this recipe!

    Superseed Bread Ingredients

    • 2 tbsp orgnaic coconut oil (room temp)
    • 1 1/2 c organic egg whites (room temp)
    • 4 c Guiltless Superfood Organic 7 Seed Flour
    • 2 tsp baking powder
    • 1/4 tsp salt


    • preheat oven 350 degree
    • coat bread pan with non-stick cooking spray, set aside
    • mix room temp coconut oil and room temp egg whites in mixer (about one minute- or until combined)
    • mix in baking powder 
    • add Superseed Flour and salt, mix until combined
    •  add dough mixture to bread pan
    • slice 1” deep slit down middle of bread (top to bottom)
    • bake for 55 min-60 min
    • let cool 15 min in pan, then allow to cool completely once removed from pan
    • once cool, slice, toast and add toppings!

    We made both avocado toast and almond butter toast! You could also make a sandwich!

    Guiltless Turkey Dressing

    Guiltless Turkey Dressing


    The finished product! Perfectly browned and crisp on top. Soft, seasoned and bites of sweet apple and red pepper on the inside. One serving of this delicious, grain-free, gluten-free, yeast-free and low-carb Dressing is never enough at our Thanksgiving!

    1 loaf Guiltless Sandwich Bread (approx. 8 cups)
    1lb turkey breakfast sausage, removed from casing
    3 tablespoons butter
    3 stalks of celery (approx. 1 cup)
    4 large garlic cloves, minced
    1 fennel, chopped (reserve fronds for garnish, optional)
    1 large yellow sweet onion, chopped
    1 large red bell pepper, chopped
    2 small to medium green apples, chopped (approx. 2 cups)
    8 oz fresh cranberries (optional)
    1 tablespoon fresh thyme, chopped
    1 tablespoon fresh sage leaves, chopped (approx. 3 leaves)
    1 teaspoon dried oregano
    1 teaspoon sea salt
    1/2 teaspoon black pepper
    2 cups organic chicken broth (divided)
    3 organic eggs

    Baked Guiltless 1 inch Bread cubes in two baking pans, 40 minutes total at 300 degrees


    Cut the Guiltless Sandwich Bread into 1 inch cubes and divide between two rimmed baking sheets. Bake the bread for 20 minutes, toss, rotate the pans so each bakes evenly, and bake for another 20 minutes until mostly browned.
    In a large skillet over medium-high heat, melt 1 tablespoon butter and then add in the sausage and brown it, breaking up with a wooden spoon. Once browned, transfer the cooked meat to a large mixing bowl.


    Reduce the heat to medium and melt 1 more tablespoon of butter, scraping up any remaining sausage bits. Add celery, garlic, fennel (reserve fronds) and onion to the skillet and cook until the fennel is tender, about 10 minutes. Transfer the vegetable mixture to the mixing bowl with the cooked sausage.


    Melt the final tablespoon of butter in the same skillet. Add red pepper, apples, and cranberries (optional) and increase heat to medium-high. Cook for about 5-7 minutes, or until apples become tender (and cranberries will start to wilt if using cranberries). Remove pan from heat and transfer apple mixture to the large mixing bowl with the rest of the ingredients.
    Add the herbs: sage, thyme, dried oregano, salt, pepper, baked bread cubes and 1 1/2 cups of chicken broth to the large mixing bowl. Toss to combine and let sit for 10 minutes.

    Increase oven heat to 400 degrees and butter an extra large oven-safe baking dish.

    Add remaining 1/2 cup of broth and toss to combine. Bread will be moist but not soggy.
    Beat eggs in a small bowl before pouring into the large mixing bowl. Toss until everything is coated, then transfer stuffing to the baking dish.
    Bake for 35 minutes uncovered, the top will be golden and crisp on top. Then cover with a sheet of parchment paper laid on top of the dish, and bake for 10 more minutes.

    Remove from oven and let cool slightly for a few minutes. Top with chopped fennel fronds (optional) and serve.