Use gluten free rolled oats for a totally gluten free bread.


  • 1 cup/135g sunflower seeds
  • ½ cup/90g flax seeds
  • ½ cup/65g hazelnuts or almonds
  • 1 ½ cups/145g gluten free rolled oats
  • 2 tbsp chia seeds
  • 3 tbsp psyllium husk powder
  • ½ tsp mineral salt
  • 1 tbsp coconut syrup/raw honey/maple syrup (for very low glycemic may also use a pinch of stevia)
  • 3 tbsp. melted coconut oil or ghee
  • 1 ½ cups/350ml water


In a bowl combine all dry ingredients, stirring well.

Whisk syrup, oil and water together in a measuring cup.  Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

Smooth out the top with the back of a spoon.  Let sit out on the counter for at least 2 hours, or all day or overnight.  This allows the seeds to expand and the oats so easier to digest.  To ensure the dough is ready, it should retain its shape even when you pull the sides of the dough from the bowl.

Preheat oven to 350°F / 175°C.

Place mixture into a lined loaf pan in the oven on the middle rack, and bake for 20 minutes.  Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes.  Bread is done when it sounds hollow when tapped.  Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days.

Freezes well too – slice before freezing for quick and easy toast!

Adapted from

High protein, high in essential fats.


  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 100g almonds
  • 100g walnuts
  • 100g flax seeds
  • 100g sesame seeds
  • 5 eggs
  • 100ml coconut oil
  • 2 teaspoon Himalayan mineral salt


Chop the almonds and walnuts.

Mix all the ingredients together in a bowl.

Then pour the batter into a greased baking loaf pan.

Press the batter down into the baking pan.

Bake the bread in a preheated oven at 160 degrees for 1 hour.

If you like your bread a little sweet, option to add 2 spoons of raw honey/manuka to the mixture.

Serve with goats cheese, avocado and tomato.

Rich in anti oxidants and the benefits of nut oils and gluten free, this bread is high in protein and is wonderful toasted with nut butter or your favourite dip.


  • 450 g (15.8 oz/3 cups) grated raw pumpkin (winter squash)
4 whole organic or free-range eggs
1/2 tsp sea salt
pinch nutmeg
1/4 cup (60 ml/2 fl oz) macadamia nut or cold pressed coconut oil
  • 2 teaspoons gluten free baking (you can also use 3/4 teaspoon baking soda + a tablespoon lemon juice)
3 cups (300g/10 1/2 oz) fine almond meal (fine almond flour, ground almonds)
1 tablespoon manuka honey
  • pumpkin seeds to sprinkle on top (optional)


Preheat your oven to 150 – 160 C fan forced or 180 C if your oven has no fan.

Combine the pumpkin, eggs, salt, nutmeg, honey and oil into a bowl.

Add the almond meal and baking powder and mix well.

Line a loaf tin with baking paper at the base and the sides.

Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.

Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.

Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.

Cool and enjoy slices with avocado and hummus or just on its own!

Adapted from Teresa Cutter


For the mix

  • 1 cup all-purpose flour gluten free flour (Bobs Red Mill )
  • 1 tablespoon xylitol
  • 1 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoon gluten free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon mineral salt
  • 1/4 teaspoon ground black pepper
  • 1 cup spelt flour
  • 2/3 cup gluten free rolled oats
  • 3/4 cup chopped walnuts or almonds

To prepare

  • 1 1/2 cup almond milk
  • 1/2 cup extra-virgin olive oil or coconut oil


Preheat oven to 350°F.

Pour dry ingredients into a medium bowl and stir in 1 1/2 cups nut milk and 1/2 olive oil.

Spoon mixture into a greased and floured 9 x 5-inch loaf pan and bake until browned on top and a toothpick inserted into centre of the loaf comes out clean, about 50 minutes.  Cool in the pan 10 minutes, then cool on a rack completely.

Serve with soup or as a snack with hummus, and extra olive oil for dipping.

High in essential fats and protein.


  • 300 g whole uncooked quinoa (aim to use red quinoa)
  • 60 g whole chia seed
  • 250 ml water (use half to soak chia seeds and the other half to combine in the food processor)
  • 60 ml olive oil
  • 1/2 tsp bicarb soda
  • 1/2 tsp sea salt
  • juice from ½ lemon


Preheat oven to 160 C/320 F. fan forced oven.

Soak quinoa in plenty of cold water overnight in the fridge.

Soak chia seed in 1/2 cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.

Drain the quinoa and rinse really well through a sieve.  Make sure the water is fully drained from your sieve.

Place the quinoa into a food processor.

Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.

Mix in a food processor for 3 minutes.

The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.

Spoon into a loaf tin lined with baking paper on all sides and the base.

Bake for 1 – 1 ½ hours until firm to touch and bounces back when pressed with your fingers.

Remove from the oven and cool for 30 minutes in the tin, then remove from the tin and cool completely on a rack or board.  The bread should be slightly moist in the middle and crisp on the outside.

Cool completely before eating.

Store wrapped in the fridge for up to 1 week.  Best served toasted.

Serving suggestions:

Top with fresh sliced avocado and tomato. 

Serve lightly toasted with your favourite soup.

Serve topped with nut butter.

 use as a healthy pizza base – just bake as a flat bread and not loaf in the oven.
  Sprinkle with sunflower seeds before baking.

Adapted from Teresa Cutter.