I really wanted some bread with my Spiced Pumpkin and Cauliflower Soup so I threw this together and it is DELICIOUS!

Prep time: 10mins

Cook time: 50mins

Yield: One small loaf - 18 x 10cm



  • 50g melted butter or coconut oil
  • 3/4 cup almond flour
  • 1/4 cup Pumpkin Seeds
  • 1/4 cup Sunflower Seeds
  • 2 Tbs Chia Seeds
  • 2 Tbs Sesame Seeds
  • 1/4 tsp sea slat
  • 1/2 cup ground linseed
  • 3 eggs
  • 1 1/2  tsp baking powder (use a gluten-free aluminium free one if you can)
  • 2 tsp apple cider vinegar
  • Extra seeds for topping



  1. Preheat oven to 180c.
  2. Place pumpkin seeds and sunflower seeds in a food processor and pulse until reasonably finely chopped (mine were a mixture of fine and chunky)
  3. In a bowl combine almond flour, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds and linseed.
  4. Add butter and eggs, whisk to form a thick batter.
  5. Stir through baking powder and apple cider vinegar.
  6. Spoon into a small, lined loaf tin.
  7. Bake for 50 mins until firm and golden (keep an eye on it - it is a bit like baking a cake)
  8. Remove from oven and leave to cool (or you can slice hot).
  9. Wrap in baking paper and store in fridge.
  10. Serve with soup or topping of your choice.