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Easy Seedy Almond Bread

Updated: Oct 25, 2022

As someone who suffers from many sensitivities in foods, it can be quite difficult to find a bread that ticks all the boxes and doesn't cause symptoms. That's why I got so excited when I made and tried this recipe on the weekend. This bread is super tasty, is wheat free, yeast free and could be modified to be dairy or egg free if needed. In addition, being wholegrain it contains valuable fibre, B vitamins, and minerals to help support a healthy diet. So without further ado, I hope you enjoy this simple bread recipe.

Easy Seedy Almond Bread


  • Oil for greasing

  • 198g of almond flour

  • 99g of oat flour (alternatively you could use another whole flour such as buckwheat if you're intolerant to oats)

  • 28g flaxseeds

  • 57g sesame seeds

  • 57g pumpkin seeds or sunflower seeds

  • 170g natural yogurt (use coconut yogurt if vegan)

  • 28g olive oil

  • 28g honey

  • 3 large eggs (or equivalent of egg replacement)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • milk of choice to brush

  • mixed seeds (flax, chia, sunflower seeds or pumpkin seeds) for topping


  1. Preheat oven to 175C. Grease a loaf pan with olive oil and line with baking paper.

  2. Place almond flour, oat flour, flaxseeds, sesame seeds, pumpkin seeds, yogurt, olive oil, honey, eggs, baking powder, baking soda, and salt in a mixing bowl and mix until well combined with a wooden spoon or beater.

  3. Pour batter into prepared loaf pan, brush top with milk of choice and sprinkle with seed mix.

  4. Bake for 50 minutes.

  5. Allow to cool for 10 minutes in pan before transferring to a wire rack to cool.

  6. Slice and serve.

I hope you all enjoy this super easy bread recipe. It can be eaten for breakfast, lunches or dinner (alongside soups and stews).

Love and light,


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