You can make this loaf every week and keep it in the fridge. Use it like bread. It is gluten free and high in fibre.


  • 2 cups almond meal
  • 1/2 cup LSA or ground flaxseeds
  • 1/2 cup chia seeds
  • 1/4 cup crushed almonds
  • 1/4 cu[p psyllium husk
  • 1 1/2 tsp baking powder
  • 1 tsp himalayan pink rock salt
  • 3 eggs
  • 2 tbsp virgin organic coconut oil
  • 1/3 cup almond milk


  1. Preheat oven to 180 deg C (160 deg fan-forced)
  2. In a large mixing bowl, combine all dry ingredients.
  3. Whisk all wet ingredients together in measuring cup.
  4. Slowly add wet mixture to dry, stirring until well combined. If the batter is too wet, add extra almond meal. If too dry add more almond milk.
  5. Lightly oil a standard loaf tin (21cm x 11cm) with coconut oil, then coat liberally with extra almond meal to prevent it from sticking. Spoon batter into tin and place in preheated oven.
  6. Bake for 35-45 minutes or until cooked. If the top is browning, cover with foil and continue baking until the loaf feels more solid than normal bread.
  7. When cooked, remove oven and cool in tin.
  8. Store in fridge for up to one week. It also freezes well.


  • Zucchini Loaf – Grate 2 zucchini into a colander, add a pinch of salt and let it sit for 10 minutes. Squeeze dry, then add to the batter before baking.
  • Carrot and Walnut Loaf – Fold 2 grated carrots, 1/4 cup roughly chopped walnuts, 2 Tbsp maple syrup or stevia powder, 1 tsp ground cinnamon, 1/2 tsp vanilla powder and 1/2 tsp grated nutmeg into batter.
  • Date and Coconut Loaf – Fold 1/4 cup shredded coconut, 4 chopped fesh dates, 1 Tbsp maple syup or stevia powder and 1 tsp ground cinnamon into batter.