A deliciously crunchy on the outside, soft on the inside loaf from tutor Natalie Wallace – try it out!


  • ¼ cup Pumpkin seeds
  • ¼ cup Sunflower seeds
  • ½ cup Psyllium husk
  • ¼ cup Chia seeds
  • 2 Tbspn Slivered almonds
  • 2 Tbspn LSA powder
  • ¼ tspn Baking soda
  • ½  tspn Salt, Himalayan
  • 1 tspn Raw apple cider vinegar
  • ¼ cup Almond milk, unsweetened
  • 5 Eggs
  • 3.5 Tbspn Coconut oil melted


Step 1
Preheat oven to 170 degrees and grease or line a loaf tin.

Step 2
In a large mixing bowl, stir together pumpkin seeds, sunflower seeds, psyllium, chia seeds, slivered almonds, LSA, baking soda and salt.

Step 3
Mix the coconut oil, add the apple cider vinegar and stir this in the seeded mixture.

Step 4
In a separate bowl, whisk the eggs and almond milk together, then mix into the seeded mixture, taking care not to overmix.

Step 5
Leave for around 5 minutes for the psyllium to absorb the liquid.

Step 6
Transfer to loaf tin and bake for around 60 minutes, checking at this point to see if the loaf is cooked through.

Step 7
Take out and leave to cool before slicing into 10 pieces. Enjoy!