Seed and Nut Loaf

This has to be hands-down the BEST gluten-free bread I have ever made. Made entirely from nutrient dense nuts and seeds and using eggs to give it a bread like texture, this bread is amazing eaten with dips (white bean and feta in the photo) as well as with soup. ⠀⠀⠀⠀⠀⠀⠀⠀


150g whole brown almonds

100g walnuts, chopped

25g buckwheat flour

70g melted butter or olive oil

1 tablespoon sesame seeds

1 tablespoon golden flaxseeds

1 tablespoon chia seeds

1 tablespoon sunflower seeds

1 tablespoon pumpkin seeds plus 1 extra for sprinkling on top

1 tablespoon apple cider vinegar

6 medium eggs

1 teaspoon bicarbonate of soda

¼ teaspoon fine sea salt

1 tablespoon pumpkin seeds


1. Preheat oven to 160°C. Grease and line a 2lb loaf tin (18 cm x 7 cm x 6 cm) with baking paper

2. Place almonds in a food processor or bullet blender and grind for ten seconds until they resemble ground almonds

3. Add all remaining ingredients to the food processor (or a bowl) and mix together until combined. The mixture will have the texture of a batter at this stage

4. Pour into the lined loaf tin and sprinkle with the extra sunflower seeds.

5. Bake for 45-50 minutes (160°C) until a wooden skewer inserted in the centre comes out clean.

6. Leave bread to cool in tin for ten minutes, then remove the bread from tin and transfer to a wire rack to cool completely before serving

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