Mt Barney Blog

Seed and Nut Bread

Monday, September 03, 2018

Seed and Nut Bread

Slightly adapted from Sarah Britton’s Life Changing Loaf recipe, this delicious concoction will have you hooked. A great alternative to store-bought bread, it’s packed with fibre and healthy fats and super easy to make.

This loaf is well suited to hiking as it is compact and travels well - Mt Barney Lodge hikers occasionally see it included in our Expedition Lunchpacks as it is a great stand-by alternative for those on a gluten-free diet. Now everyone can make and enjoy it!


½ cup sunflower seeds

½ cup pumpkin seeds (pepitas)

½ cup ground flaxseed meal

½ cup almonds

1 ½ cups wheat free oats (Freedom Foods)

2 tbsp chia seeds

3 tbsp psyllium husk

1 tsp Himalayan sea salt

1 tbsp rice malt syrup

3 tbsp melted coconut oil

1 ½ cups water


In a silicone or glass loaf pan combine all dry ingredients, stirring well. Whisk rice malt syrup, coconut oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon.

Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it. 

Preheat oven to 175°C.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too, slice before freezing for quick and easy toast!


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