Nutty bread

There are some recipes that become so popular on the blogosphere that they circulate like wildfire, which is how I came upon a gluten-free recipe for this “life-changing loaf of bread”. Originating from the blog, My New Roots (I think), I’ve changed it around a bit to suit my own kitchen. I hope it suits yours too!

  • 1 hr cooking
  • Makes 1 large_piece
  • Print


  • 1 cup sunflower seeds
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup flax (linseed) seeds
  • 1 1/2 cup cups rolled oats
  • 2 tablespoon chia seeds
  • 4 tablespoon psyllium husks (see note)
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 3 tablespoon melted coconut oil
  • 2 cup water


  • 1
    Line a loaf tin with baking paper. In a large bowl, combine all the dry ingredients.
  • 2
    In a medium bowl, whisk together the honey, coconut oil and 1½ cups of the water. Stir into the dry ingredients and mix until everything is well combined and you have a thick, but still slightly wet dough. Add the remaining water, bit by bit, to get to this consistency if you need to.
  • 3
    Transfer to the prepared loaf tin and smooth the top. Leave to rest for at least 2 hours or overnight.
  • 4
    Preheat oven to 180°C. Bake in the middle of the oven for 20 minutes. Carefully remove bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes until it sounds hollow when tapped. Let the loaf cool completely before slicing.


Trying to emulate regular bread recipes with gluten- free flours produces uneven results in my experience. Instead, try making seed and nut breads – they have a hearty depth to them that remind me of decent European breads. Psyllium husks are the outer coating of the psyllium plant’s seeds. It is not a wheat and is high in fibre.

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