Seed & nut loaf - flourless & gluten free.

by Anna Barnett June 22, 2017

This is a favourite in my household and a great way to get some protein into your diet first thing. This recipe is also great with dried cranberries, apricots or whatever you fancy adding. Top with eggs or sliced banana and almond butter or simply opt for avocado or smoked salmon. Wrap and keep in the fridge and it will last for most of the week.
Feeds - 6-10
Preparation Time - 5 minutes
Cooking Time - 55 minutes-1hour
Ingredients -
100g pumpkin seeds
100g cashews
100g almonds (left whole)
100g hazelnuts
100 grams of pistachios (left whole but de-shelled)
100 g of sesame seeds
5 organic large eggs
100ml extra virgin olive oil
1 large pinch of sea salt flakes

Topping - 
Almond butter
Chia seeds

Seed & nut loaf- flourless & gluten free

Instructions -
Mix all ingredients in a bowl, add to a greased loaf tin.
Cook in the oven on 160 degrees for 55 minutes to an hour. Serve while warm or cool on a cooling rack.

NOTE - Keep any nuts you use whole as if blended or ground they release fatty acids and they can taste bitter once baked.

Simply slice once cool, add a layer of almond butter followed by fresh sliced ripe banana and a small sprinkle of chia seeds.

Anna Barnett
Anna Barnett


Anna Barnett lives in London. She has worked in events and celebrity booking for MTV and Channel 4 and has spent many years as part of the team at British fashion label House of Holland. She released her debut cookery book ‘Eat the Week’ in 2015, spent several years writing ‘The Reluctant Vegetarian’ Blog for The Independent (newspaper), while also contributing to Vogue. More recently she has guest edited Grazias food pages and currently writes and supplies recipes for Vogue, Grazia and The Arcadia Online while also running her own website She has been featured extensively in the glossies, nationals and online. She regularly hosts pop-up restaurants, collaborates with various brands and caters private events.

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