The Royal Ridge Fruit FamilyStoneridge Orchards

Breads and Desserts

Seeded Cherry Bread


  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup hazelnuts or almonds
  • 1 1/2 cup rolled oats
  • 2 Tbsp chia seeds
  • 4 Tbsp psyllium husks OR 3 Tbsp psyllium husk powder
  • 1 tsp fine grain sea salt
  • 1 Tbsp maple syrup
  • 3 Tbsp melted coconut oil or ghee
  • 1 1/2 cups water
  • 1/2 cup dried cherries


  1. In a loaf pan combine all dry ingredients, stirring well.
  2. Whisk maple syrup, oil and water together in measuring cup.
  3. Add to the dry ingredients and mix until dough is thick.
  4. (Add 1 or 2 tsp of water if the dough is too thick to stir, though!)
  5. Stir in dried cherries.
  6. Smooth the top of the loaf with the back of a spoon.
  7. Let sit on the counter at least 2 hours to overnight.
  8. (Dough will retain its shape when ready)
  9. Preheat oven to 350°F.
  10. Place loaf pan in the oven on middle rack.
  11. Bake for 20 minutes.
  12. Remove bread from loaf pan, place upside down directly on rack and bake another 30-40 minutes.
  13. Bread is done when it sounds hollow when tapped.
  14. Let cool completely before slicing.
  15. Store bread in a sightly sealed container up to five days.
  16. Freezes well - slice before freezing for quick and easy toast!