Breakfast, Dips, Spreads & Condiments, Lunch / Dinner, Recipes
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Easy Paleo Nut and Seed Bread/Loaf

Giving up grains is quite foreign to me. I never really associated grains to be inflammatory or contribute to my poor digestion.

Whilst spending 6 weeks overseas in the UK, all I ate was gluten, lactose/dairy, spuds and more gluten, but never really felt the effects, despite being intolerant. I had probiotics with me which were prescribed by a Naturopath to help adapt to the change in food processing and help me enjoy my first time abroad without feeling too sluggish.

I had an absolute ball whilst over there but, boy oh boy, when I returned back and my adrenaline stopped pumping, THATS when the after effects started to set in – the bloating, the brain fog, the disturbed sleep, the lethargy, lack of motivation – all very similar symptoms I was incurring over the span of 3 years, trying to find what style of eating worked best for me.

It was this time I really wanted to feel and look healthy again. I wanted to wake up with more energy, feel good from the foods I was eating and get back to exercise and performing at my best. So I went paleo.

As paleo is completely grain free, gluten-free, dairy free and high fat it means bread is out of the question. WHAT!? Yep, giving up bread is one of the hardest things for people to do. Starches in general was such a struggle for me and the cravings were out of control to begin with, but dahm well do I feel better without them – smooth skin, NO bloating, faster memory recall, increased vitality, 8 hours a day sleep

I make this each week – it’s very rich in nutrients, nutty, seedy and with 2 slices, it’s quite fulfilling. Its dead easy to make…

Hope you enjoy!

*recipe adapted from Pete Evans.


  • 3 tablespoons sunflower seeds (activated, plus extra for sprinkling)
  • 3 tablespoons pumpkin seeds (activated, plus for extra sprinkling)
  • 1 tablespoon white or black chia seeds (plus extra for sprinkling)
  • 3/4 cup almond meal
  • 1 cup LSA
  • 3 tablespoons coconut flour
  • 6 eggs
  • 1 tablespoon apple cider vinegar
  • 4 tablespoons coconut oil
  • 1 teaspoon salt
  • cinnamon
  • rosemary


Preheat oven to 160 degrees. Grease a 20cm X 10cm loaf tin with coconut oil and line the base and sides with baking paper.

Mix sunflower seeds, pumpkin seeds, chia seeds and almonds together. Then add in almond meal, LSA and coconut flour and combine well.

Beat eggs in a separate bowl with apple cider vinegar and pour into dry mixture.  Stir in coconut oil, salt, cinnamon, rosemary.

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

Bake for 45-50 minutes. Use a skewer to test to see if it is cooked after the 30 minutes mark. If it comes out clean when inserted into the centre of the loaf, its cooked. Remove from oven and let cool in the tin for 15 minutes before turning it out.

Cut into 2-3cm thick slices and store in the fridge for up to 5 days or freezer for 3 months.

Enjoy with some almond butter, smashed avocado and cracker pepper, with some pumpkin soup, crumbled in salads or whatever tastes your fancy.

[ For a printable version, click here]

Naturally, K

ig: itswholesomekay / facebook: WholesomeKay

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