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Jo Holden
This is a fantastic alternative to conventional bread with a powerful punch of vitamins, minerals and omega 3 fatty acids and full of healthy protein. Slice and pop in the freezer to have anytime. Delicious with nut butters, mashed avocado or with a poached egg in the morning.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 1 lb loaf


  • 120 g ground almonds
  • 100 g sunflower seeds
  • 100 g pumpkin seeds
  • 75 g seseme seeds
  • 30 g chia seeds
  • 1/2 teaspoon sea salt
  • 5 free range eggs
  • 75 ml unsweetened almond milk


  • Preheat the oven to 180C/350F and line a loaf tin with parchment paper.
  • Combine the ground almonds, sunflower seeds,pumpkin seeds, sesame seeds, chia seeds and salt in a bowl.
  • In a separate bowl whisk the eggs with the almond milk and slowly combine the wet and the dry ingredients and stir well.
  • pour the mixture into the lined tin and bake for 40 minutes, until it rises and is golden and firm to the touch.
  • Allow to cool on a wire rack.