Seed and Nut Loaf

Written By Dominique Ludwig

On 03/04/2020

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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. ⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients •

150 g whole brown almonds

100g walnuts, chopped

25g buckwheat flour

70 g melted butter or Olive oil

1 tablsp sesame Seeds •

1 tablsp golden Flaxseeds

1 tablsp chia seeds

1 tablsp sunflower seeds

1 tablsp pumpkin seeds plus 1 extra for sprinkling on top

1 tablespoon apple cider vinegar

6 medium eggs

1 teaspoon bicarbonate of soda

¼ tsp 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 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 tine 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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