So many people have asked me to share this recipe that I have decided to post it here on my blog for all the world to benefit from!

If you are looking for a bread recipe that makes satisfyingly delicious toast, open sandwiches, and croutons for soup or salad, but doesn’t make your body unhappy or compromise your lifestyle goals, then this is the bread for you!

This bread is made from only whole, minimally-processed, food ingredients, it contains no gluten-containing cereals, no grains, no dairy, no eggs, no refined sugar, no yeast and most importantly it tastes delicious.

It is high in soluble and insoluble fibre to keep your digestion happy, high in healthy fats to keep your brain, heart and joints functioning in top form, and rich in a multitude of vitamins and minerals.

If you are interested in radically upgrading your physical health and supporting and nourishing your soul at the same time, then make this your daily bread.

Eating foods that are so incredibly rich in whole, natural, nutritious and healthy ingredients, whilst being naturally grain free, refined sugar free and vegan, helps us to maintain a pure connection to our innate intuitive knowing.

When we stop clogging our bodies with the foods that don’t serve us we allow our natural intuition to thrive and develop.

If you want to improve your health, your intuition AND your connection to your invisible support team, then make this bread today!

This is not a fluffy, yeasty, crusty loaf of bread. This is a deliciously nutty (like me!), dense loaf of satisfying, power-packed nutrition. Closer to a German rye or dense fruit bread in style than a traditional sandwich bread, it holds up beautifully when toasted and spread with your favourite jam or nut-butter, or topped to make an open sandwich. I’ve even sliced it thinly and made toasted sandwiches in my sandwich press with two slices.

I have two amazing versions of Nut & Seed Bread that I make regularly.

This version is my easy, Chunky version, and the recipe is based on the mynewroots Life-Changing Loaf of Bread, which a friend introduced me to. The difference is my version is grain free and gluten free, and adjusted to accommodate these changes.

The Life-Changing Loaf of Bread is a great recipe, however it contains oats as a main ingredient. As oats are a grain that contains gluten in its cellular make-up, regardless of its processing (yes, “gluten-free oats” are a very successful marketing fallacy meaning only that the oats have not been processed in a factory that also processes wheat, barley or rye, not that they do not contain gluten), in a grain-free, paleo or strictly gluten-free way of eating they need to be avoided. The Coeliac Society of Australia and Coeliac New Zealand both do not class oats as gluten-free, regardless of their processing, as oats inherently contain a type of gluten (a protein called avenin) and therefore cannot be gluten free. (read more about gluten in oats here and here)
I also have another Nut & Seed Bread recipe which I created and have been making for years, which is not chunky, but has a texture more like a dense, traditional rye bread. You can find the recipe for my Paleo German Rye (no rye!) Bread here.

This Chunky Nut & Seed Bread recipe is super simple, and requires no special equipment to make. Which is why i make it every week.

Give it a go and watch as your daily bread becomes an integral part of your daily self-care ritual and your life begins to change in beautiful ways you never expected or imagined.

My Daily Bread Recipe

Chunky Nut & Seed Bread

(gluten-free, dairy-free, egg-free, refined sugar free, paleo, vegan, vegetarian, yeast-free)

1 cup sunflower seeds
1/2 cup flax seeds/linseeds
1/2 cup raw almonds
1 & 1/2 cups quinoa flakes
1.5 tbs chia seeds
3 tbs psyllium husks
1 tsp fine Himalayan pink salt
2 tbs coconut oil, melted
1 tbs real maple syrup
350mL filtered water

In a large bowl mix together sunflower seeds, flax seeds, almonds, quinoa flakes, chia seeds, psyllium and salt until well combined.
Measure 350mL water into a jug, then stir into it the melted coconut oil and maple syrup.
Pour the contents of the jug into the dry mixture, stirring well with a spatula to combine.
Pour into a small loaf pan, smoothing out the top of the bread with the spatula. For best results, the loaf pan I use to make this bread is silicon lined and made from heavy metal, and is 10cm x 18cm x 10cm deep.
Allow it to rest, covered, at room temperature for at least 2 hours to soak up all the liquid no become firm.
Preheat oven to 175 degrees C.
Bake in oven for 45 minutes.
Then, using oven mitts so you don’t burn your hands, tip loaf out of loaf tin so it is upside down in the oven (removing tin), and bake for another 45 minutes.
Remove from oven and cool completely before slicing.
Best served toasted.
Bread can be sliced, wrapped and frozen for future use.

All measurements are in Australian standard cups (250mL), tablespoons (20mL) and teaspoons (5mL).
Copyright Emma Turton 2016.