Well For Life

Well For Life

Low Carbohydrate, Grain-Free, Nut and Seed Bread

Low carbohydrate Bread

I just love this low carbohydrate, grain-free, nut and seed bread. It is ideal as a healthy replacement for the highly processed high carbohydrate bread. It is rich in nutrients, the nuts and seeds contain lots of healthy fats and minerals. Chia & flax seeds are especially high in omega3 and the psyllium husks add extra fibre.  Its texture is nutty and crunchy, and it is very filling. This bread is great served with avocado, hummus, tahini, or soup. Enjoy!




135g sunflower seeds

90g flax seeds

65g hazelnut or almonds or walnuts (can use a mixture)

145g buckwheat flakes

2 Tbsp. chia seeds

3 Tbsp. psyllium husks

1 Tsp. of fine grain sea salt

1 Tbsp. of maple syrup (optional)

3 Tbsp. melted coconut oil

350ml water




  1. Pre-heat oven to 175 C.
  2. Combine all dry ingredients in a bowl, and stir well.
  3. Mix maple syrup, oil, and water together in a measuring cup.
  4. Add wet ingredients to the dry ingredients and mix very well until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
  5. Transfer the mixture into a lined loaf tin (parchment paper).
  6. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight.
  7. Place loaf in the oven and bake for 20 minutes. Remove bread from the pan, place it upside down directly on the rack and bake for another 30-40 minutes.
  8. Tap the bread; if you hear a hollow sound it should be done. Let cool completely before slicing.
  9. Store the bread in an airtight container for up to five days. It is even delicious toasted from frozen.  Just slice before freezing for quick and easy toast!


Recipe from The Food Remedy, I would highly recommend Fanny Binders cooking classes if you are starting out on your health journey.  I have joined her in many of her courses and I enjoyed them all.