I am so excited to share this amazing recipe with you! Without even exaggerating – it’s one of the best (if not the number one) food related discoveries I have ever made! It´s certainly changed my diet completly – I’ve hardly touched real bread since (and haven’t wanted to!). It’s just delicious, and best of all – it’s so good for you! Packed with goodness using whole grains, nuts, and seeds; it’s also super high in protein, rich in fiber, gluten-free and vegan. The best thing about it? It´s SO easy to make!


Makes one loaf 

2 cups of water, 2 cups of pumpkin seeds, 3 tbsp of Chia seeds , 1 cup of almonds, 1/2 cup of sunflower seeds , 1 cup buckwheat flour, 3-4 tbsp of psyllium husk powder (this is an essential ingredient as it´s what binds the bread together!) & salt to taste

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Blend the almonds and 1 cup of pumpkin seeds in a food processor or blender, mix until the you reach a flour consistency. Pour this over into a bowl and stir in the pumpkin seeds, sunflower seeds, chia seeds, buckwheat flour, psyllium husk and salt. Thoroughly mix this together and gradually pour in the water until you reach a sticky and firm mixture. Leave the mixture for a few hours to absorb the water. Grease a loaf tin with coconut oil and pour the mix in, place the bread in the oven and bake for 45-55 minutes on 180C (until you´ve reached a nice golden top). Once it´s cooled down, we like to slice half of the loaf in and pop the slices it in the freezer (it makes perfect toast) and the remaining we put it in the fridge, which will last you a good week! 

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Serving Suggestions:

My classic is serving it toasted with some tahini spread, mashed avocado, sprinkled with lemon, salt and chilli. I also have it when I’m on the go with some almond butter, and in the weekend I serve it with scrambled or poached eggs (the list goes on)…

ENJOY! I would love to hear what you think of it, if and once you’ve made it – to see if it works wonders for you as well!



  1. March 20, 2014 / 11:18

    Det där brödet alltså, HELT fantastiskt! Jag brukar slänga i lite russin i mitt också, så himla gott!

    • AnneliWIBT
      March 21, 2014 / 09:20

      Saa godt!

  2. Hannah
    March 20, 2014 / 14:04

    Looks delicious!!

    • AnneliWIBT
      March 21, 2014 / 09:19

      It really is! Enjoy :)

  3. Claire
    March 20, 2014 / 21:21

    Hi Just wondering if the sunflower seeds are hulled or not?

  4. Claire
    March 23, 2014 / 10:33

    Hey, I made the bread yesterday and am totally hooked! Making my second loaf today, to freeze as you suggested! Had it for breakfast with scrambled egg and it was amazing! I think I might need to give second batch a little longer in oven as it was quite doughy, put will keep experimenting!

    • AnneliWIBT
      March 24, 2014 / 14:22

      Hi Claire,

      I am so glad to hear you love it as well! Yes, just keep on experimenting, there are so many yummy combo’s! Ax

  5. Kate Parkyn
    January 21, 2018 / 17:24

    I just tasted the first slice of my bread and am delighted with it so felt inspired to write a review… I did the recipe exactly as suggested although I did cook for just over an hour to get a lovely crispy “crust”

    Only point to note would be that my mixture was not exactly pourable… I literally gathered it into a dough and shaped it into the loaf tin…..

    Thanks for the recipe it really does works which is fabulous.

    • Anneli Bush
      January 29, 2018 / 08:24

      Great to hear! It’s definitely a bit of trial and error though :)

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