Nutty seed loaf

There is a recipe for ‘bread’ that has been doing the rounds on social media recently that I wanted to give a bit of a go and although I don’t consider all bread to be ‘junk’ (some certainly is ‘junkier’ than others) This might just hit the spot for #junkfreejune.

I find that the weekends are the perfect time to get experimental in the kitchen. There is time to gather all ingredients (more than likely I don’t have enough of at least one thing.) There is time to get it wrong and give it another go (not needed in this case.) There is time to take photos (albeit a little rushed this morning.) And there is time to write it all up.

This ‘bread’ or loaf is completely wheat free, almost gluten free (it contains oats which can be cross contaminated with gluten, therefore may be ok for those that are gluten intolerant, but not ok for anyone with coeliac disease) and it is absolutely chocka with nuts and seeds making it extremely high in fibre and has plenty of heart healthy fats too.



It is super dense, so you may not want to make a sandwich out of it as such, but you can eat it as is, in an open sandwich, or it makes the most delicious toast. All of the nuts and seeds take on that wonderful roasted taste. Then just top with your choice of delicious toppings. Avocado would be my choice, but unfortunately with the avos being so expensive at the moment, I didn’t have one to hand.


1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp maple syrup (optional)
3 Tbsp extra virgin olive oil
1 ½ cups / 350ml water



  1. Combine all dry ingredients in a silicon loaf pan and mix thoroughly.
  2. Whisk the olive oil, water and maple syrup together in a separate bowl. Add this to the dry ingredients, mixing thoroughly. Stir until everything becomes very thick. If it is too thick add a couple more tsps of water. Smooth the mixture down with the back of a spoon. Let the mixture sit on your bench for at least 2 hours or even all day/ overnight. You will know it is ready to bake when you pull the silicon away from the mixture and it remains in a brick like solid state!
  3. Heat oven to 175degrees Celsius.
  4. Place the loaf into the middle of the oven and bake for 20 minutes.
  5. Remove the loaf from the oven, tip it upside down straight onto a baking tray and return to the oven for an additional 30-40 minutes. The bread is done when it sounds hollow when you tap it.
  6. Leave it to cool completely before you attempt to slice it (difficult but necessary)
  7. Store the loaf in an air tight container for up to five days. You can also pre slice it and freeze for a quick go to slice of toast!

This ‘bread’ really is delicious, and I will be making it again. It was so easy to put together. Definitely something you can whip up early on and leave to sit for the whole day, and quickly bake in the afternoon to go with some wholesome homemade soup for dinner. Alternatively, throw all the ingredients together before bed and put in the oven ready for brunch the next day!


The other great thing about this ‘bread’ is that it has none of the nasties that many shop bought varieties have, like preservatives.

Per serve it is definitely higher in calories than regular breads, but you probably only need one slice as it is very filling. It is also quite hard to slice thinly, therefore I have estimated the nutrition based on it making approximately 12 slices. Check the nutrition here against your regular store bought bread to see how much higher in fibre and heart healthy fats it is. Plus it is lower in sodium, another hugely positive factor.


Most of all, enjoy it!





Credit to Claire Turnbull for her adapted recipe –

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