Gluten free seed bread

I love this super nutritious gluten free seed bread that is really low in carbohydrates and high in protein and polyunsaturated fats. This loaf is also packed full of fibre and omega 3 fatty acids a slice or two of this yummy stuff can really knock that ‘bread’ craving off its feet.

The recipe is from BANT (British Association for Nutrition and Lifestyle Medicine)  by Anna Cash Nutritionist.


200g rolled oats

150g linseeds or flaxseeds

60g pumpkin seeds

60g sunflower seeds

100g unsalted raw cashew nuts (I used 50g and then 50g walnuts)

40g chia seeds

30g psyllium husk

60 ml extra virgin olive oil

500ml water

½ – 1 tsp salt

Mix all the dry ingredients together in a bowl. Add the water and the oil together and mix well.

Pour into a lined loaf tin and leave for 3-4 hours.

Bake in a preheated to 200°C oven on a baking tray for 40 mins. Then tip out of the tin onto the tray upside down and bake for another 20 mins.

I used a steam oven which keeps it really nice a moist and crispy.

Cool on the wire rack and then slice and top with something delicious.

Store in the fridge for 3-4 days and freeze for up to 6 months.

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