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  • Tamara Welsh

Wheat free, easy nut and seed loaf

Updated: Oct 1, 2021

I was buying a nut and seed loaf from my local bakery and it was seriously delicous but pretty expensive so I decided to try and create something similar at home. I came accross a recipe online which I've adapted slightly and it worked first go! Hazar! It's a epic little breakfast or snack with avocado and lemon or nut butter with banana or just a nice lashing of peanut butter.



  • 1 ½ cups / 145g rolled oats

  • 1 cup / 135g sunflower seeds

  • ½ cup / 90g linseeds

  • ½ cup / 65g almonds or any nut really (cashew, hazelnut, walnut)

  • 2 Tbsp chia seeds

  • 4 Tbsp psyllium seed husks

  • 1 tsp fine grain sea salt

  • 1 Tbsp maple syrup, honey or rice malt syrup

  • 3 Tbsp melted coconut oil

  • 1 ½ cups / 350ml water

  • optional- turmeric or cinnamon powder

Method:


1. Combine all dry ingredients, stirring well. Whisk sweetener, oil and water together. If you’re coconut oil is hard, use boiling water to help melt it. Add your water, sweetener, oil mix to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Press into a small loaf tin. The loaf will not rise so the size it is now is the size it will be.


2. Allow to sit for at least 2 hours so the chia and psyllium can soak up the water.


3. Preheat oven to 175°C.


4. Place loaf pan in the oven 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. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.


5. Store bread in a tightly sealed container for up to five days or you can cut into slices and freeze. Best served toasted with your favourite topping.

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