Nut, seed and vegetable bread

On occasion I love some bread to go with my eggs, avocado and sauerkraut or with some Everymite (a healthier, no rubbish filled Marmite). This is a great alternative to gluten filled breads which I don’t go anywhere near. Nutrient dense and also low carb (although not the purpose) and you won’t be looking back.

You can mix and match the seeds and also the zucchini and carrot based on what is in the fridge and if you won’t eat it all at once you can also freeze it - I would pre-slice it so you can pull pieces out as and when needed.

Let me know what you think and your favourite topping below.



  • 1 cup almond meal

  • 1 cup grated carrot and zucchini (mix or just one)

  • 1/2 cup ground flaxseed (linseed)

  • 1/4 cup chia seeds

  • 1/4 cup ground sunflower seeds 

  • 1/4 cup sunflower seeds

  • 1/4 cup psyllium husk

  • 1.5 teaspoons gluten free baking powder

  • 1 teaspoon Celtic sea salt


  • 1/2 cup coconut oil (melted)

  •  3 eggs

To serve: Extra flax and sunflower seed


  1. Heat the oven to 180C

  2. Line a loaf tin with baking paper**

  3. Combine all of the dry ingredients in a bowl and mix.

  4. Whisk the dry ingredients in a separate bowl. 

  5. Add the wet mix to the dry mix gradually - mixing as you go. Add more coconut oil if too dry or almond meal if too wet. 

  6. Pour into loaf tin and sprinkle the extra seeds on top. 

  7. Bake for 30 - 40 minutes - until knife comes out clean.

  8. Cool on a cooling rack and enjoy warm or toasted. (If one loaf is too much to enjoy over a few days - you can also slice up and freeze and remove as required! 

    ** A trick I use to get the baking paper to nicely line the tin is to scrunch up the paper, wet it under the tap and then unscrunch again and leave on the dish rack to loose the excess most other before you need it. Now when you go to line the tin it behave a lot better!