Preparation time: 3 minutes excluding resting and baking time
Makes: 1 loaf

500 g cold water
180 g almonds
180 g pumpkin seeds (for flour)
80 g pumpkin seeds
140 g buckwheat or brown rice flour
100 g sunflower seeds
15 g psyllium husk powder
20 g chia seeds
2 tbsp of dried mixed herbs (basil, rosemary, thyme, oregano)
Himalayan rock salt and pepper to taste


  • Place the almonds and 180g pumpkin seeds in the mixing bowl and blend for 20 sec/speed 10 until a smooth flour forms.
  • Add the remaining pumpkin seeds, buckwheat or brown rice flour, sunflower seeds, psyllium husk powder, dried herbs and salt and mix for 20 sec/speed 3/reverse.
  • Program 1 min/speed 3/reverse and pour the water through the hole in the lid whilst the Thermomix is running.
  • With the aid of the spatula give it a good stir.
  • Let the mixture sit for an hour or so to fully absorb all the water and firm up.
  • Preheat oven to 180°C
  • Only once the mixture is nice and firm, should you place it into the loaf tin
  • Grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.
  • Place the bread in the oven and bake for 40 min to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

Cook’s notes

  • You can store the bread in the fridge as it makes it last longer, or you can freeze it.
  • Slice it before freezing to make toasting easier.
  • Best enjoyed with blended avocado, salt, pepper and sliced tomato or smothered in your favourite toppings.

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Photo credit: Deliciously Ella