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Gluten & yeast-free seed bread

I love this bread as it has a real bread texture plus it is low in carbs and high in healthy fats and fiber! My favorite is to just enjoy it with pumpkin seed butter and a bit of sea salt. Lately, I've added zucchini as well for more moisture and to pimp up my veggie intake :-)


  • 1/2 cup  ground flax seed

  • 1/2 cup pumpkin seeds

  • 1/2 cup sunflower seeds

  • 1 scoop protein powder (about 25-30g)

  • 2 TBSP chia seeds

  • 2 TBSP psyllium husk (add a bit extra if using quinoa)

  • 1 cup rolled oats or 1 1/2 cups cooked quinoa

  • 1 1/2 cups filtered water if using oats, for quinoa one cup is enough

  • sea salt

  • 1/2 tsp bicarb soda

  • dash of apple cider vinegar


  1. add all dry ingredients in a blender and blend for 2 minutes. If you want the bread less grainy, make sure to blend well the pumpkin and sunflower seeds as well

  2. add apple cider vinegar and water and mix again. If using oats, let sit over night.

  3. Bake at 175°C for 30 mins, then turn and bake again for 15 mins or until the top is firm (you might need to bake a bit longer)

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