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Seedy Nut Bread

Seedy Nut Bread


Seedy Nut Bread

Keyword: Dairy free / Gluten Free / Egg Free / Vegan (if honey omitted)
Servings: 1 Loaf


  • Large Bowl
  • Loaf Tin


  • 140 g Sunflower Seeds
  • 100 g Walnuts (chopped)
  • 150 g Porridge Oats
  • 40 g Pumpkin Seeds
  • 2 tbsp Chia Seeds
  • 150 g Ground Almonds
  • 40 g Brazil Nuts (chopped)
  • 5 tbsp Coconut Oil (melted)
  • 375 ml Water
  • 1 tbsp Honey / Agave (if vegan)


  • In a large bowl mix together the dry ingredients
  • In another bowl mix together the wet ingredients
  • Add the dry ingredients to the wet and mix well
  • Set aside for 2 hours until the mixture is gooey and sticky
  • Grease a loaf tin with a little coconut oil and then line with baking paper
  • Scrape mixture into the tin and flatten with the back of a spoon
  • Bake in oven at 180 fan / 200 for 50-60 minutes until a skewer comes out clean
  • Leave to cool completely before slicing. Keeps well for 4-5 days and tastes great toasted!
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