Healthy Nutty Seed loaf

I first had this bread when I went to my friend Lisa’s house for lunch a few months ago. It was delicious! Besides the taste, I also love it because it is gluten free, yeast free, high in protein and  very nutritionally dense! But best of all – it is unbelievably easy to make! No need for a bread maker or kneading of dough etc etc. Psyllium husk is used to bind the bread (no need for flour), which is really good for improving & maintaining digestive health. Your body will be singing with gratitude!

The Healthy Nutty Seed loaf

Makes 1 loaf

½ cup almonds (or hazelnuts) – whole or roughly ground into chunks
1 ½ cups rolled oats

1 cup sunflower seeds
½ cup flax seeds (linseeds)
2 tablespoon chia seeds
1 teaspoon fine grain sea salt OR ½ tsp. rock salt
4 tablespoon psyllium seed husks OR 3 Tbsp. psyllium husk powder
3 tablespoons melted coconut oil

1 teaspoon maple syrup
1 ½ cups water

To make:
1. In a silicon loaf pan combine all the dry ingredients and stir well. Then mix together the wet ingredients (maple syrup, oil and water) in a bowl. Add the wet ingredients to the dry ingredients and mix really well until the mixture is wet and the dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top of the mixture with the back of a spoon. Let it sit out on the counter for at least 2 hour. or even overnight. The dough is ready for baking when you can pull the sides of the loaf pan away from it
2. Preheat oven to 175°C
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes (be careful with the loaf as you turn it out, so as not to break it). It is done when it sounds hollow when tapped. Let it cool completely before slicing, or bread will fall apart

4. Store in an airtight container for up to five days. You can also freeze it – slice before doing so though

Enjoy with butter or your favourite spread – pesto, hummus, tzatziki


**Thanks to for the original recipe (adaptation)