First posted: Jun 3, 2015

Super Simple Seed Bread


I mentioned this recipe via my Instagram the other day and you guys sounded very excited about it, so here it finally is! This recipe is right up there with my current favourite, favourite Banana Bread. If you’re avoiding gluten/refined carbohydrates and sugar, and if you’re anything like me, then a good old slice of BREAD is something you might be missing. Terribly (!). Enormously (!). This recipe gives you all the simple pleasures of a slice of bread or toast, but it’s super healthy and free of any refined carbs, sugars or any other junk. Yippee. Actually, I can’t imagine life without it. I make a loaf almost every week, cool when it’s baked, slice and freeze so that I can just grab a slice out the freezer whenever I need a quick snack.

Note: This picture is actually from my book, Smitten, from the recipe for Sophie’s Croque Mademoiselle, which is just beautifully simple Smashed Avocado and Boiled Egg on Toast (and we sometimes add Smoked Trout for a grown up version). We love making the recipe using this home made bread.



Cooks in:        Serves:1 small-medium 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 water
  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 Tbsp psyllium husks (not expensive, available from health store, help to bind everything together as there is no gluten in the recipe. I haven't tried without it but reckon it would still work, though the bread might be a little crumbly)
  • 1 tsp bicarbonate of soda
  • 1/4 cup coconut oil (warmed until liquid, about 30s in microwave)
  • 1/4 cup natural yoghurt (or coconut milk or extra water)
  • 2 tsp honey (or alternative sweetener)
  • 1/2 tsp salt

What to do

1. Pre-heat your oven to 170C 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 or 1/2 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. 35 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.

Photo from 'Smitten' by Warren Heath.

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