Seedy psyllium loaf

August 24, 2019

So easy to make and a robust bread - nice GF substitute and won't break the bank. Serves 12. Per serve: Cal: 111; Fat: 9.7g; Pro: 4.5g; Carbs: 1.0g

Meal Type: Snack
Recipe Type: LCHF
Serves: 12
Prep time: 00:15
Cook time: 00:45


  • 1.25 cups Almond meal
  • 5 tablespoon Psyllium husk
  • 2 teaspoon Baking powder
  • 1 teaspoon Salt, Himalayan
  • 2 teaspoon Raw apple cider vinegar
  • 1.25 cups Boiling water
  • 1 Eggs
  • 0.25 cups Sunflower seeds
  • 0.25 cups Raw almonds
  • 0.25 cups Pumpkin seeds


Preheat oven to 170 degrees celcius and line a baking tray with baking paper (or grease with coconut oil). Boil kettle. 

Put almond meal, psyllium, baking powder and salt in a bowl. Crack egg into separate bowl and whisk, then add to bowl and add boiling water slowly, mixing well with a hand whisk or fork to combine. 

Roughly chop almonds and add them and seeds to dough, mixing until well combined. The dough will be quite spongy.

Shape into a loaf with hands and pop in oven for ~40 minutes until golden brown and sounds hollow when you tap on it - that's when it's done. 

Wait until cool until slicing.


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