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Sometimes it is just nice to have a piece of bread to spread with avocado or a lovely nut butter or chia jam.  If you avoid grain, gluten and dairy this can be a bit tricky.  This grainy loaf is just perfect and even better toasted.seed-and-nut-loaf2


  • 1 1/2 cups blanched almond meal
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/3 cup pecans
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon guar gum
  • 3 eggs
  • 3/4 cup almond or coconut milk
  • 1/3 cup olive oil
  • 1 tablespoon rice malt syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt


  1. Preheat oven to 180 degrees.
  2. Mix together pumpkin, sunflower and chia seeds and save 1 tablespoon to sprinkle on top of loaf.
  3. Place pecans and seeds in a food processor and pulse until coarsely ground.  Add almond meal, coconut flour, baking soda and guar gum and pulse to combine.
  4. Add eggs, milk, olive oil, rice malt, vinegar and salt.  Process until combined.
  5. Allow the batter to rest for about 5 minutes for the coconut flour to expand.
  6. Line a loaf pan with baking paper and pour mixture in.  Sprinkle with reserved seed mix.
  7. Bake for 45-50 minutes or until bread is golden brown and a skewer comes out cleanly.
  8. Allow to cool.  Bread keeps nicely in the fridge for about 5 days or wrap individual slices in cling wrap and store in freezer.

MAKES 12 slices