This 5 Seed bread is free from grain and gut friendly. Delicious fresh or toasted and topped with smashed avocado for a filling fibre fueled meal.


70g psyllium husks

35g green banana flour

35g almond flour

3 tablespoons chia seeds

3 tablespoons flax seeds

3 tablespoons sunflower seeds

3 tablespoons pumpkin seeds

3 tablespoons sesame seeds

2 ½ teaspoons baking powder

2 teaspoons sea salt

1 tablespoon apple cider vinegar

1 tablespoon hone

3 eggs

2 tablespoons macadamia or olive oil

450ml water


Line a loaf tin with baking paper and preheat oven to 160° C (fan forced).

In a food processor combine psyllium, green banana flour, almond meal, all of the seeds, baking powder and salt.

Blitz for a few seconds until the seeds are ground a little but still have some texture.

Place dry mixture in a large mixing bowl and add apple cider vinegar, honey, eggs, oil and water.

Mix until combined then allow to stand for a few minutes.

Knead dough for 1 minutes and then place into prepared tin.

Bake for 1 ½ hours – turn tin once or twice during cooking to allow even cooking.

Turn onto a wire rack to cool.

Slice loaf into 12-15 slices.

Slices can be frozen in small batches to use when needed