Defeat Diabetes

Three Seed Bread

< 1 min read

This versatile bread can be used as a side to your meals and is great for mopping up sauces. It also makes an easy lunch or snack on the go, paired with your favourite toppings. Slice into smaller pieces for bite-sized accompaniments to a cheese platter.

Three Seed Bread

An easy and tasty bread recipe that tastes like the real thing (and freezes beautifully, too!).
4.62 from 31 votes
Prep Time 10 minutes
Cook Time 45 minutes
Meal Type Staple
Cuisine Global
Servings 12 People
Dietary Gluten-free, Vegetarian


  • 50 g coconut flour
  • 110 g psyllium husks
  • 50 g chia seeds
  • 110 g pepita, (pumpkin seeds)
  • 110 g sunflower seeds, plus 2 tsp extra to sprinkle
  • 1 tbsp baking powder
  • ½ tsp salt
  • 4 eggs
  • 350 ml water
  • 75 g butter, unsalted, melted


  • Preheat oven to 180ºC/356°F or 160°C/320°F fan-forced.
  • Line a 10cm × 20cm loaf tin with baking paper, allowing the paper to overhang on the two long sides.
  • Combine flour, psyllium, chia, pepitas, sunflower seeds, baking powder and salt in a large bowl.
  • Whisk the eggs and water together in a jug.
  • Add to flour mixture and stir until well combined.
  • Stir through the melted butter. 
  • Spoon mixture into the prepared tin, smooth surface with the back of a spoon, sprinkle with extra sunflower seeds.
  • Bake for 40–45 minutes or until golden and a skewer inserted into the centre comes out cleanly.
  • Set aside to cool for 5 minutes, then transfer to a wire rack and set aside to cool completely.


Cut into slices, wrap individually and freeze for up to one month. 
Try topping with: 
  1. Peanut butter
  2. Cottage cheese and berries
  3. Cream cheese and ham

Nutrition (per serve)

Net Carbs: 3.9gProtein: 8.4gFat: 16.9gFiber: 12.9g
Keyword Bread, Seeds, Vegetarian

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