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Seeded Bread

This is a lovely bread replacement but it's not for everyone. Either you'll love it or you won't! If you like the German pumpernickel you probably will.

Tastes delicious toasted with different pate (mushroom or vegetable) or avocado. Alternatively, replace the coconut oil with the same amount of extra virgin olive oil and some herbs. I like to use fresh finely cut rosemary, thyme and cumin seeds.

Preparation Time: 10 minutes

Oven Temperature: 200°c

Cooking Time: 1.5 hours


1 cup or 135g sunflower and pumpkin seeds

1.5 cups or 250g flaxseeds

½ cup or 45g walnuts (or other nuts)

3 tbsp chia seeds

4 tbsp psyllium husks or powder

A pinch of himalayan salt

3 tbsp coconut oil

1.5 cups or 360ml water


Mix all the dry ingredients together.

Heat up the coconut oil and add the water to the oil but be careful that the oil is not too hot.

Add the liquid to the other ingredients and mix well. If the dough is too dry, add some more water.

Place the dough into a square cake tin, cover with a damp kitchen towel and leave overnight.

The next day, bake the bread for 1.5 hours.

When you take the bread out of the oven, remove the bread immediately from the cake tin so that the bread is able to dry out.

Top Tip!

Why not make double the amount and freeze one loaf.

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