Nut and Seed Loaf


Nut and Seed Loaf

Bread is one of the hardest foods for people to give up as it has usually been a part of their diet for as long as they can remember – toast with lashings of butter and jam for breakfast, sandwiches at lunchtime and bread (or if you were lucky, garlic bread!) as a side for dinner.
This is a great substitute from Pete Evans that not only tastes a million times better, but will be a nourishing addition to your diet. It is full of protein and fibre from the nuts and seeds, as well as omega-3 fatty acids and calcium from the chia seeds and LSA.
I cook some version of this bread every week in our house. Sometimes I will add a jar of Sicilian olives and a handful of chopped rosemary from the garden. Other weeks I'll mix in a jar of marinated artichokes and some lemon zest for something a bit different. I always slice up my loaf and pop it into the freezer so it lasts the week or longer. When someone's hungry, all it takes is a few minutes in the toaster before adding the toppings. We are loving mashed avocado with sardines at the moment!
Cook Time50 minutes


  • 3 tbsp sunflower seeds plus extra for sprinkling on top
  • 3 tbsp pumpkin seeds plus extra for sprinkling on top
  • 1 tbsp chia seeds
  • 2 cups blitzed almonds or use almond meal
  • 3 tbsp linseeds or flaxseeds
  • 2 tbsp coconut flour
  • 1 tsp bicarb soda
  • 6 eggs
  • 1 tbsp apple cider vinegar
  • 4 tbsp coconut oil
  • 1 tsp sea salt


  • Preheat the oven to 160°C. Grease a 20 cm x 10 cm loaf tin and line the base and sides with baking paper.
  • Mix the sunflower, pumpkin and chia seeds in a large bowl. Stir through the almonds, almond meal, LSA, bicarb and coconut flour.
  • Add the eggs, vinegar, coconut oil and salt and mix well to combine. The mixture will resemble a batter rather than a dough.
  • Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle the extra seeds on top.
  • Bake for 45–50 minutes, or until golden and a skewer inserted in the centre comes out clean. You will need to do the skewer test because this bread is much more dense than regular bread and won’t sound hollow when you tap it. Remove from the oven and allow to cool in the tin before turning out.
  • You can store this bread in the fridge for up to 5 days, or in the freezer for up to 3 months.


You can store this bread in the fridge for up to 5 days, or in the freezer for up to 3 months.