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Danielle's Mixed Seed Bread

Sep 12, 2016
Danielle's Mixed Seed Bread

This Mixed Seed Bread recipe Serves 10

● Prep: 15 mins

● Cook: 1 hour


  • 1 cup sunflower seeds
  • ½ cup linseeds
  • 2 tbsps. black chia seeds
  • ½ cup slivered almonds
  • 1 ¾ cups quinoa flakes
  • 1/3 cup psyllium husk
  • ½ tsp. sea salt flakes
  • 1½ cups water
  • ¼ cup melted coconut oil
  • 2 tbsps. rice malt syrup


  1. Grease a medium 12cm x 22cm loaf pan. Line base with baking paper.
  2. Place seeds, almonds, quinoa flakes, psyllium husk and salt in a large bowl. Mix well.
  3. Combine water, oil and syrup in a medium jug. Add to dry ingredients. Stir until well combined. Spoon into prepared pan. Press in with the back of a spoon. Refrigerate, covered, overnight.
  4. Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cool completely.
  5. Cut cold bread into slices. Serve with your favourite toppings.

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