Sunflower and Pumpkin Seed Bread

This super nutritious loaf of bread contains no gluten, no grains and is packed full of protein.


1 ½ cups almond flour 2 tablespoons coconut flour 2 tablespoons LSA 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 2 tablespoons chia seeds ¼ teaspoon sea salt 1 ½ teaspoons baking soda 4 eggs ¼ cup butter, melted 1 tablespoon apple cider vinegar

Absolutely devine straight from the oven served up with butter. Also freezes great. I made two loaves of this and popped the second in the freezer. Make sure you slice it before you freeze to make getting one slice nice and easy.

Cooking Instructions

Preheat oven to 150 C/300 F   and line a bread tin with baking paper.

In a bowl combine almond flour, coconut flour, LSA, chopped herbs, salt, baking soda and whisk until combined. Then add in eggs, melted coconut oil and vinegar. Whisk until smooth and combined.

Pour the batter into the bread tin and bake for 30-40 minutes or until golden and knife comes out clean.

Thanks to Petra Merrick Photography for these beautiful photos.




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