Seed bread

What will this recipe make?

Gluten free, dairy free, vegan. Nice alternative loaf if you are avoiding gluten and you like seeds.

Whose recipe is this?

Tina Nielsen
200g gluten free porridge oats 550g seed blend (e.g. pumpkin, sunflower, hemp, flaxseed) 80g chia seeds 150g chopped pecans 60g psyllium husks 1 tsp sea salt flakes 60ml olive oil 2 tbsp maple syrup or similar
Grease two 20x10x6cm bread tins. Combine the olive oil, 750ml water and maple syrup in a large bowl and mix in all the dry ingredients until the dough is like thick porridge. Put the dough into the greased bread tins, cover with a dish towel and rest at room temperature for 1 hour. Preheat the oven to 180 degrees Celcius and bake for 30 minutes. Remove the bread from the pans, put them onto a non-stick baking sheet and bake for another 30-35 minutes or until golden brown. The bread needs to cool completely before slicing. Keeps in the fridge for 5-7 days but also freezes well. You can slice it before freezing if you only need a few slices at a time.

Other recipes...

Overnight Oats

Quick, easy and filling breakfast as long as you remember to prepare it the night before.
You can adapt the ingredients to your heart’s content with more or different nuts, seeds and dried fruit.


Take It Easy Tea

As stress first aggravates the nervous system and then the digestion, this is a tea designed to tackle the problem in reverse. It first relaxes the digestive system and then calms you down. It is Pukka’s original vata-stress balancing tea.


Summer tomato tart

If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, or you’ve picked them up from the farmers’ market when tomatoes are at their peak, this is the recipe for you! This is a favourite recipe and makes a meal when served with a mixed green salad and an Italian inspired olive oil-vinegar dressing.


Caramelised Onion Sauce

Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.

Image credit: