First posted: Dec 8, 2015

Seed Bread Gluten Free, Banting Friendly


I first posted this a few months ago over in this post, and I was interested to see that it was one of the most popular posts ever. It’s gluten-free, sugar-free and also #Banting friendly (not that I’m banting). As I make it almost weekly, I have tweaked it as I go, so I thought I’d add an updated version for you. Also, there are now lovely photos to go with it thanks to my very clever photographer friend, Curtis Gallon. The new version has quite a lot more water, which makes for a lighter loaf with a better rise. I’m hooked – I make a loaf, slice and freeze it, and then just take out one piece at a time to toast as and when I need to. It’s best friends with smashed avocado, a drizzle of olive oil and a squeeze of lime as shown; or with the addition of beautifully coral pink flaked smoked trout; but it works just as well slathered in cold butter and topped with a soft boiled egg, or to serve alongside your favourite home made soup.



Cooks in:        Serves:Makes 1 small loaf

  • 1 cup mixed seeds/nuts (I have a pre-mix that I buy with sunflower seeds, pumpkin seeds, linseeds and raw almonds)
  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 cups water (start with 1.5 cups and add more as necessary, I find coconut flour very thirsty)
  • 3 Tbsp psyllium husks (not expensive, available from health store, help to bind everything together as there is no gluten)
  • 1 tsp bicarbonate of soda
  • 1/2 cup coconut oil (warmed until liquid)
  • 1/4 cup natural yoghurt (or coconut milk or extra water)
  • 2 tsp honey (or alternative healthy natural sweetener)
  • 1/2 tsp salt

What to do

1. Pre-heat your oven to 180C and grease and line a small-medium sized loaf tin.

2. Mix all the ingredients together, if it seems very dry add another 1/4 cup water. It will NOT be like usual bread, it will seem quite crumbly and have the texture of beach sand, that's fine.

3. Transfer mixture to loaf tin, smooth out the surface gently using the back of a spoon and bake for approx. 30 minutes or until golden.

4. A great tip is to leave the loaf to cool to room temp, remove from the loaf tin, slice and then freeze in slices and remove a slice at a time to thaw or toast just before eating. Great snack with mashed avo, scrambled egg etc.

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