This loaf really is a life changer. Packed with nutrients, protein and deliciousness, it’s far from regular nutrient-deprived bread. It’s great to keep in the freezer as the perfect accompaniment to soup or salad.

Makes 1 loaf

  • 1 cup (135 grams) sunflower seeds
  • 1/2 cup (90 grams) flax seeds
  • 1/2 cup (65 grams) hazelnuts or almonds
  • 1 1/2 cups (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
  • 2 tablespoons chia seeds 4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
  • 1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
  • 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 tablespoons melted coconut oil or ghee
  • 1 1/2 cups (350 milliliters) water

  1. Line a loaf tin or use a silicone loaf container.
  2. Mix the dry ingredients together and the wet ingredients separately. Then add them all together. We like to give ours a quick spin in the Thermomix on speed 4 to chop the nuts a little and help it combine. However, you can just mix well and this will work well too.
  3. Leave to set for at least 2 hours, or all day or overnight.
  4. Preheat oven to 350° F / 175° C.
  5. Place loaf tin in the oven on the middle rack, and bake for 20 minutes.
  6. Remove bread from loaf tin, place it upside down directly on the rack and bake for another 30 to 40 minutes.
  7. Bread is done when it sounds hollow when tapped.
  8. Let cool completely before slicing.
  9. Store bread in a tightly sealed container for up to five days.
  10. Freezes well too – slice before freezing for quick and easy wholesome toast.