My Go-To GF Loaf

Apr 9, 2019 | Nutrition

We all need a staple bread recipe in our lives that’s not only easy to make but is super nutritious. I’ve been sharing this recipe with my clients for the past year and they are all just obsessed with it as I am! I often make this loaf while making dinner or on Sunday when meal prepping to ensure I’ve got something on hand that I can use as a grab and go breakfast or quick snack. It’s loaded with wholefoods ingredients and is rich in fibre to support bowel health. 

This loaf is also high in protein, if you slice the loaf into 8 slices, 2 slices will give you roughly 18-20g of protein, or if you slice it into 10 slices, 2 slices will give you roughly 14-16g of protein. It’s also high in healthy fats from all the nuts and seeds and low in carbs. It makes a great breakfast option for anyone who is limited on time in the morning.

Why I love this loaf:

  • High in protein – to support stable blood sugar levels and weight management

  • Contains healthy fats – to keep you satiated and support cellular health

  • High in fibre – great for bowel health and healthy poop

  • Easy to make – it’s the NB nutrition way!

  • Toasts well – always a bonus



  • 2/3 cup almonds

  • 2/3 cup whole linseeds

  • 1/2 cup psyllium husk

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp of salt and pepper

  • 1 cup sunflower seeds


  • 3 eggs

  • 1.5 cups water


1. Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.

2. Grind the almonds and linseeds into a flour using a food processor or nutribullet. Place almond flour, ground linseeds, psyllium husk, baking powder, baking soda, salt and pepper into a bowl and combine well, ensuring there are no clumps.

3. Stir sunflower seeds into the dry mixture.

4. In a seperate bowl whisk eggs and water together until smooth. 

5. Combine wet with dry ingredients and mix well, ensuring there are no clumps.

6. Spoon the batter into the loaf tin, sprinkle the top with more sunflower seeds (optional)  and place in the preheated oven for 50-55 minutes. To check if it’s cooked, insert a skewer into the middle of the loaf. If the skewer comes out dry, it’s done. 

7. When cooked, remove the loaf from the oven and cool in the tin. Remove the loaf and slice. Keep covered in the fridge for up to one week. It also freezes well.

Hi I’m Natalie, a Registered Clinical Nutritionist, health influencer, blog writer & recipe creator. My own health complications prompted me to make positive diet & lifestyle changes, revitalize my health leading to a career change from the corporate world to nutritional medicine. I believe in a wholefoods approach to good health, focusing on simple strategies for modern, busy people. 

Let's connect @nataliebradynutrition 

The information on this website is not intended to replace the advice of your GP, a one on one relationship with a qualified health care professional and is not intended as medical advice. It is not intended for self-diagnosis, treat, cure, or prevent any disease. I encourage you to make your own health care decisions based upon research and in partnership with a qualified healthcare professional. The entire content of this website is based on the opinions of Natalie Brady, a qualified Holistic Nutritionist, unless otherwise noted. Click here for term and conditions of services.

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