Makes one loaf


2 cups of cold water

1 and a 1/2 cups of pumpkin seeds (260g)

cup of buckwheat or brown rice flour (200g) (optional, I use ground almonds)

cup of almonds (200g)

1/2 a cup of sunflower seeds (85g)

heaped tablespoons of psyllium husk powder

tablespoons of chia seeds

2 tablespoons of dried mixed herbs (I used herbs de Provence but basil, rosemary, thyme, oregano etc are all great)

Salt and pepper to taste


Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

Once the mix is nice and firm (really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smother in your favourite toppings and enjoy!

Store the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, slice it before freezing first though to make toasting easier.


Recipe by Miranda Martin