Nut & seed loaf

This is a very tasty alternative to gluten free bread. It slices thinly without crumbling and is amazing toasted. Vegan, Gluten Free


1 cup pumpkin seeds

1 cup buckwheat flour (or 2/3 buckwheat & 1/3 coconut flour)

150g ground almonds (can substitute with LSA)

1/2 cup sunflower seeds

3 heaped tablespoons of ground psyllium husks

2 tablespoon chia seeds

salt & pepper

Optional extras: mixed herbs, kelp granules, dehydrated kale, nutritional yeast (or a spoonful of yeast extract – mix it into the water first), chopped sundried tomatoes, flax seeds, sesame seeds, anything else that takes your fancy!


  1. Mix dry ingredients together
  2. Gradually add 2 cups cold water
  3. Mix well
  4. Leave for 1 hour until really firm and all water absorbed.
  5. Grease/line loaf tin & add mixture and press down with a spoon to make sure there are no air pockets
  6. Bake at 175°C 40-60 mins until top browns a little

This makes one large or two small loaves. Freezes well, especially in slices. Otherwise store wrapped in wax cloth or similar, in the fridge in warm temperatures.

2 thoughts on “Nut & seed loaf

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