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Seed and Nut Bread

By Donna Hay

3.9

(8)

Seed and nut bread on a parchment paperline wooden serving board.
Photo by Con Poulos

This is bread, but not as we know it! Gluten-free and literally packed with good things, it’s a great way to get your daily dose of seeds and nuts. Top generously with avocado or nut butter, or serve slices with soup.

Cooks' Note

Store this loaf in the fridge for up to 5 days. You can also slice and freeze it for whenever you need.

Recipe information

  • Yield

    Makes 1 loaf

Ingredients

¼ cup (50g or 1¾ oz) chia seeds
¼ cup (20g or ¾ oz) psyllium husks
2 cups (320g or 11¼ oz) cooked quinoa
1½ cups (375ml or 12½ fl oz) water
1 cup (160g or 5½ oz) sunflower seeds
½ cup (80g or 2¾ oz) flaxseeds
¾ cup (120g or 4¼ oz) roughly chopped almonds
¼ cup (60ml or 2 fl oz) extra virgin olive oil
2 tablespoons maple syrup
½ teaspoon sea salt flakes

Preparation

  1. Step 1

    Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.

    Step 2

    Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.

    Step 3

    Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.

    Step 4

    Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

Week Light cookbook cover with cooked green vegetables on a white plate.
From Week Light: Super-Fast Meals to Make You Feel Good © 2020 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsBreadChia SeedSeedQuinoaRice & GrainsSunflower SeedFlaxseedAlmondNutSideSnackStarterBreakfastBrunchDairy FreeGluten FreeEasyBakingHarper CollinsCookbooks

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