There are a few recipes like this one about, this one is not only glutenfree and vegan, but it’s also completely grainfree. It’s literally nuts and seeds along with pysllium husk to bind it together.

Pumpkin, sunflower and flax seeds contain anti-inflammatory omega 3 fats. They are also very good for hormone balance and gut health. This bread is so wholesome! I love it toasted and topped with avocado, eggs, hummus, chicken or nut butter or even as a virtuous vessel for a little bit of jam. I like St Dalfour jam which is made without sugar and is available from supermarkets. Or homemade chia jam is even better!


100g ground flax (I mill mine myself in a nutribullet blender – but you can also buy it pre-ground)

60g ground pumpkin seeds (again you can grind these up yourself or buy it pre-ground – normally in a mix along with other ground seeds which is fine)

150g sunflower seeds

80g whole pumpkin seeds

Handful of nuts (I like to use hazelnuts, but almonds, walnuts and brazil nuts are all good) Bash them up a bit in a pestle and mortar so they are very roughly broken down.

25g psyllium husk

1/2 tsp himalayan or sea salt

1 tsp honey or maple syrup/brown rice syrup

250ml hot water

1 tbsp apple cider vinegar

4 tbsp coconut oil


Preheat oven to 175C. Line a loaf tin with baking paper. I cut off an adequate sized piece, then screw it up into a ball, then unfold and its easy to push it into the corners.

Add all the dry ingredients to a large mixing bowl and combine together completely, making sure there are no lumps (from grinding the seeds up!). It’s important to mix the dry ingredients completely at this stage as this won’t be possible when you add the liquid!

In a jug, add the hot water along with the coconut oil, honey, apple cider vinegar and stir until the coconut oil has melted.

Pour this into the dry ingredients and mix thoroughly. If its too dry, add a bit more hot water. You want it to be thick – as near to a dough as possible.

Spoon the mixture into the prepared baking tin, pressing it into the edges and flattening it on top with a fork.

Bake for 50 minutes (depending on your oven) until its golden brown. if you feel it needs a bit longer then bake it for another 10 minutes.

Leave to cool on a wire rack. Try to wait until its completely cool before slicing it. You could then cut it into slices and keep it in the freezer. But in our house we never need to do this as it goes so quickly!

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