DifficultyIntermediate

Bread is one of the hardest foods for people to give up as it has usually been a part of their diet for as long as they can remember – toast with lashings of butter and jam for breakfast, sandwiches at lunchtime and bread (or if you were lucky, garlic bread!) as a side for dinner.

Yields6 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
1

Preheat the oven to 160°C. Grease a 20 cm x 10 cm loaf tin and line the base and sides with baking paper.

2

Mix the sunflower, pumpkin and chia seeds in a large bowl. Stir through the almonds, almond meal, LSA, bicarb and coconut flour.

3

Add the eggs, honey (if using), vinegar, coconut oil and salt and mix well to combine. The mixture will resemble a batter rather than a dough.

4

Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle the extra seeds on top.

5

Bake for 45–50 minutes, or until golden and a skewer inserted in the centre comes out clean. You will need to do the skewer test because this bread is much more dense than regular bread and won’t sound hollow when you tap it. Remove from the oven and allow to cool in the tin before turning out.

Notes: You can store this bread in the fridge for up to 5 days, or in the freezer for up to 3 months.

Directions

1

Preheat the oven to 160°C. Grease a 20 cm x 10 cm loaf tin and line the base and sides with baking paper.

2

Mix the sunflower, pumpkin and chia seeds in a large bowl. Stir through the almonds, almond meal, LSA, bicarb and coconut flour.

3

Add the eggs, honey (if using), vinegar, coconut oil and salt and mix well to combine. The mixture will resemble a batter rather than a dough.

4

Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle the extra seeds on top.

5

Bake for 45–50 minutes, or until golden and a skewer inserted in the centre comes out clean. You will need to do the skewer test because this bread is much more dense than regular bread and won’t sound hollow when you tap it. Remove from the oven and allow to cool in the tin before turning out.

Notes: You can store this bread in the fridge for up to 5 days, or in the freezer for up to 3 months.
Pete Evans Seed & Nut Bread

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