Servings: 10 slices

This is a fast and easy recipe for a gluten and dairy free bread alternative that I use with clients all the time. It is nutritionally dense and I often use it with clients who are suffering with digestive issues such as constipation. Due to the high seed content, it’s also perfect for supporting hormonal issues such as menopausal symptoms, PCOS or irregular menstrual cycles and part of my blood sugar balancing recipe collection. But the best thing is that it is delicious and easy to make!

 65 g Sunflower Seeds
 80 g Whole Flaxseeds
 60 g Pumpkin Seeds
 50 g Chia Seeds
 160 g Rolled Oats
 1 tbsp Psyllium Husks
 45 ml Avocado Oil
 350 ml Water

In a large bowl, combine sunflower seeds, flax seeds, pumpkin seeds, chia seeds, oats, psyllium husks and salt. Mix well.


In a separate bowl, whisk together the avocado oil and water. Add the wet ingredients to the dry ingredients and mix very well until everything is combined.


Line a loaf pan with parchment paper, allowing the ends of the parchment to come higher than the sides of the pan. Pour in the mixture. Let it stand for two hours (or overnight) to thicken further.


Preheat the oven to 180ºC. Place the loaf pan in the oven and bake for 20 minutes. Then remove the loaf from the pan by pulling up the sides of the parchment. Remove the parchment and place the loaf upside down directly on the oven rack and bake for another 30 minutes.


Remove from the oven and let it cool completely before slicing. Enjoy!

  • Leftovers

    Refrigerate in an airtight container for up to five days. Freeze for up to three months.

  • Serving Size

    One serving is equal to one slice of bread.

  • Additional Toppings

    Serve with nut or seed butter, hummus, avocado, or chia jam.

  • Psyllium Powder

    If you are using psyllium powder instead of the whole husks, cut the amount used in half.

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