Seed & Nut
Loaf
The seed cracker, made into a loaf. Same flax-and-chia gel as the base, eggs for structure, ground almonds or hazelnuts in place of flour. Dense, sliceable, keeps well. No wheat, no psyllium.
- 120 g Ground flaxseed (linseed)
- 60 g Chia seeds
- 4 Eggs, large
- 1 tsp Baking powder
- 150 g Ground almonds, ground hazelnuts, or half and half
- 80 g Oat bran (optional)
- 60 g Pumpkin seeds
- 60 g Sunflower seeds
- 50 g Sesame seeds
- 50 g Hemp seeds
- 15 g Nigella seeds (black onion) (optional)
- 200 ml Water (start here — adjust if needed)
- 1 tsp Fine salt
- 1 tsp Smoked paprika
- ½ tsp Garlic powder
- ½ tsp Onion powder
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1
Preheat & prepare tin 160°C
Preheat oven to 160°C. Line a standard loaf tin (approx. 22×12 cm) with baking parchment, leaving overhang on the long sides for easy lifting.
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2
Combine dry ingredients
Add the ground flaxseed, chia seeds, ground almonds or hazelnuts, oat bran (if using), all seeds, baking powder, salt, and spices to a large bowl. Mix thoroughly until evenly distributed.
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3
Add eggs and water 15 min rest
Whisk the eggs with 200 ml water, then pour over the dry mix and stir until fully combined. Leave to stand for 15 minutes — the flaxseed and chia will absorb the liquid and swell into a thick, cohesive batter. It should be scoopable and hold its shape, not pourable. If it looks too stiff or dry, add water a tablespoon at a time.
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4
Fill tin & top
Scrape the batter into the prepared tin and press it evenly into the corners with a wet spatula. Smooth the top. Optional: scatter a handful of extra seeds (pumpkin, sesame) over the top and press them lightly into the surface.
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5
Bake 160°C · 60–70 min
Bake for 60–70 minutes. The loaf is done when the top is firm and dry, a skewer inserted into the centre comes out clean, and the sides have pulled slightly away from the parchment. At 160°C the seeds won't scorch — same low-and-slow principle as the crackers. Don't rush it with higher heat.
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6
Cool completely before slicing
Lift out of the tin using the parchment overhang and transfer to a wire rack. Leave to cool for at least 45 minutes before slicing — the loaf continues to set as it cools. Cut too early and it crumbles. Slice thin (8–10 mm); it's dense and filling. Keeps at room temperature for 3 days, refrigerated for a week.
Figures based on ground almonds; hazelnuts are near-identical. Oat bran adds ~1 g net carbs per slice. ALA omega-3s from flaxseed — use ground, not whole, for absorption.
Both work well and are almost nutritionally identical. Ground hazelnuts add a more pronounced nuttiness that pairs well with the seed mix. Blanched almond flour (fine-ground) gives a slightly smoother crumb than coarser ground almonds; either works.
Oat bran adds bulk, extra fibre, and a slightly softer texture. Skip it for a fully grain-free loaf — just reduce water to 160–180 ml as the bran absorbs a significant amount. Without it the loaf is denser and richer.
Unlike the seed crackers, which are paper-thin and rely on the gel alone, a loaf needs eggs to set the crumb. Three eggs work but four gives a more cohesive, sliceable result. Don't skip them.
The 15-minute rest after adding liquid lets the flax and chia fully absorb and gel. Skipping or shortening it results in a batter that's too wet in the centre. If the batter still looks thin after 15 minutes, give it another 5.
Always slice thin — 8 to 10 mm. The loaf is very dense and two slices is a proper portion. Keeps 3 days wrapped at room temperature, up to a week refrigerated. Freezes well sliced; defrost at room temperature or toast directly from frozen.
Swap smoked paprika for dried rosemary and thyme for a herbed version. Add 2 tbsp nutritional yeast for a savoury umami note. A small handful of sunflower or pumpkin seeds pressed onto the top before baking gives a good visual finish.