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Super seedy loaf

A bread alternative that is full of fibre, healthy fats and protein. This recipe uses a technique called activating whereby you allow nuts and seeds to soak in liquid for at least 8 hours which breaks down a lot of the antinutrients and makes them much easier to digest.



1 cup sunflower seeds

1 cup almond meal

1/2 cup flaxseeds

1/2 cup any kind of nut (chopped) - this version has almonds but I’ve done cashews before

3 TBSP psyllium husk

3 TBSP chia seeds

Pinch of salt


1.5 cups water

3 TBSP olive oil (or melted butter, ghee, coconut oil)

1/2 TBSP honey or maple syrup


  1. Mix dry ingredients together in a large bowl

  2. Add the wet ingredients and combine

  3. Place the mixture into a loaf tin lined with baking paper and let it sit out on the bench for at least 8 hours (don't skip this step!)

  4. When ready to cook, heat the oven to 180°C and bake for 40 minutes

  5. Take the loaf out of the tin and flip it onto a baking tray upside down to bake for another 15 minutes

  6. Allow to cool and then slice to your desired thickness

Store this loaf in the fridge. You can freeze it for up to 3 months.

My favourite ways to eat it

  • topped with smashed avo and eggs

  • topped with peanut butter and fresh figs

  • spread with homemade patè

  • as a side for pumpkin soup


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