There are lots of websites online featuring nut and seed loaves, some with oats, some with quinoa, some with added sweetener or gluten-free flours.

I decided to share my own go-to loaf which I make about once every 2 weeks, slice and keep in the freezer for quick nourishing breakfasts or with soup for lunch. This recipe has come about after trial and error and lots of experimenting with various ingredients (and having to substitute things because I’d run out!).

As long as you keep the wet to dry ratio intact and don’t alter the psyllium husk and chia seed quantities, you can actually make your own substitutions based on what nuts and seeds you’ve got on hand too! I’ll write my suggestions as we go along.

This is really a meal in a slice and is so filling because it’s so unrefined. I suggest slicing it thinly so you can fit in two slices topped with goodness.

I like to top mine with almond butter and sliced banana or homemade basil pesto and fresh sliced tomato, but whether you have it fresh out the oven or toasted over the week, I’ll bet it will become your regular go-to freezer stash too.


Beautiful topped with tomato, pesto and avocado


Time: make 5 mins + overnight, bake 90 mins

Makes: one large loaf


  • 1 cup buckwheat groats
  • 1/2 cup raw almonds
  • 1/2 cup raw hazelnuts (can substitute for chopped brazil nuts or cashew nuts)
  • 1/2 cup sunflower seeds + 2 Tbsp for topping
  • 1/4 cup black chia seeds
  • 1/3 cup psyllium husks
  • 1/4 cup sesame seeds
  • 1/4 cup hemp seeds (optional)
  • 1/4 cup golden flax seeds (or regular flax seeds or ground flax meal)
  • 1/2 tsp salt
  • 2 1/2 cups filtered water
  • 2 Tbsp coconut oil or olive oil
  • 1 Tbsp rice malt syrup (optional)


  1. In a large mixing bowl, combine all dry ingredients and stir until evenly distributed.
  2. Melt coconut oil and add to dry ingredients with water and rice malt syrup (if using). Mix well. The mixture will initially be very liquid-like but will begin to firm up in its consistency as the psyllium and chia congeal.
  3. Place in the fridge for 1 hour.
  4. Line a large loaf pan with baking paper. Spoon firm mix into the loaf tin and press down with the palm of your hand until the top is flat. Use remaining 2 Tbsp of sunflower seeds to top loaf. Leave in the fridge overnight. *Alternately you can leave the mix in the bowl and transfer to the pan in the morning with the same result.
  5. In the morning, preheat over to 160 degrees. Place loaf in the oven and cook for 90 minutes.
  6. Remove loaf and rest for 5 minutes before slicing.

This loaf freezes brilliantly, but be sure to slice it into the desired thickness pieces before freezing. Will keep in the fridge for up to a week and in the freezer for 3 months.


Served with almond butter