• Fiona Ward Gregory

Goodie Bread - Gluten Free Nut and Seed Bread

Updated: Feb 12

Delicious European style nut and seed bread is high on nutrition, low on carbs and is full of healthy fats and fibre.

Of all the giving up gluten challenges, giving up bread in our western diet may be the toughest. There are a wide range of shop bought gluten free options available, the challenge being they are so high in carbohydrates, highly refined ingredients and additives that they earn a well deserved, "Thanks but, no thanks!".

And seriously who wants to face life without smashed avo on toast, or a side of buttery toast with a warming soup? Me neither! Personally, I love a heavy, dark pumpernickel style bread so here is my take on a satisfying staple which is at the same time gluten free, yeast free, filling, tasty and stores well.

This is a very flexible recipe in that you can add and improvise based on what is in the pantry. Its a treat for us, not an everyday food, so we slice the loaf into 18 pieces and freeze it in baggies to thaw as needed.

The aim is to end up with 8 cups of dry ingredients in whatever blend and texture you prefer. I tend to mill some in the food processor and roughly chop the rest, but each loaf is different. The loaf in the photo was all blitzed in the food processor givng a heavy but finer textured loaf.

Dry Ingredients:


1 cup of flax seeds

1 cup of chia seed

Mill or blitz finely:

1 cup of almonds

1 cup of sunflower seeds

1 cup flax seeds

Roughly chop:

1 cup of almonds

1 cup of walnuts

1 cup of pepitas


Sesame or poppy seeds to top

2 tsp carraway seed

1 tsp salt

1/2 tsp carb soda

Wet Ingredients:

2 tbs molasses or natural honey or 1 tbs rapadura or coconut palm sugar

2 tbs coconut oil or olive oil

6 eggs

2 cups of black coffee - room temp


Mill the various ingredients to the desired texture.

Soak the flax and chia with the carraway seeds in cool black coffee, adding enough liquid to make a thick paste, keep the remainder aside to use if your mix becomes too dry. Soak for up to 30 minutes.

Blend all of the ingredients in a bowl, you are looking for a thick batter, not runny. If its too runny you can add either a couple of spoons of arrowroot or besan flour, psyllium or coconut flour. It's not an exact science as the ingredients vary.

Line a loaf pan and top with seeds, bake at 180C for 45 minutes. When a skewer comes out clean and the top taps a nice hollow sound you are done. Remove from the pan and cool on a rack.

I cut into slices once cool, bag it and freeze it - well except the end pieces, they're MINE with butter!!!

Suggestions and Options:

Substitute the liquid for bone broth to increase protein and gut healing collagen and elastin.

Slice thinly and put through the toaster twice for tasty dipping bites.

Toast and load with these for a full meal:

Halved cherry tomatoes, crumbled fetta, dress with olive oil, lemon and sea salt

Cottage cheese, salmon and capers with a bit of chopped dill

Hummus, spinach and walnuts with summac

Rocket, poached egg and home made mayo or hollandaise

Home made pate on spinach

Haloumi, red cabbage slaw and sprout

Organic red miso, toasted tofu and toasted sesame with a drizzle of lime

Basil pesto, roasted pumpkin and grilled haloumi with toasted pepitas, sesame seeds or pine nuts


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