Gluten-free seeded loaf
Makes: About 16 slices
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Gluten-free seeded loaf
Recipe by Annie Bell
A brilliant power-packed nut and seed loaf that is especially good for the yeast-shy; similar to cornbread in texture and flavour
Makes: About 16 slices
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
190Kcal
Fat
16gr
Saturates
3gr
Carbs
1gr
Sugars
2gr
Fibre
1gr
Protein
9gr
Salt
0.3gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 40g pumpkin seeds
- 200g ground almonds
- 25g linseeds, coarsely ground or milled flaxseed
- 15g poppy seeds, plus 1 tsp extra to sprinkle
- 50g pine nuts
- 1½ tsp baking powder - use gluten-free if required
- a rounded 1⁄4 tsp bicarbonate of soda
- 1⁄4 tsp cayenne pepper, optional
- 7 large eggs, separated
- 40g coconut oil, melted (or rapeseed oil), plus extra to grease
- 1 tbsp clear honey, optional
- 1½ tbsp cider vinegar
Step by step
Get ahead
The loaf keeps in an airtight container for up to 2 days, or can be sliced and frozen.
- Preheat the oven to 190°C, 170°C fan, gas 5. Grease and fully line a 900g loaf tin (about 10cm x 20cm on the base) with baking paper.
- Grind the pumpkin seeds in a mini processor until they have an almost flour-like consistency then add them to a large mixing bowl with the ground almonds, linseeds, the 15g of poppy seeds and two-thirds of the pine nuts. Sift in the baking powder, bicarb, cayenne and a large pinch of sea salt and stir to mix well. In a large jug or a bowl, briefly whisk the egg yolks, oil, honey (if using) and vinegar to combine.
- Using an electric mixer, whisk the egg whites to soft peaks in another large bowl. Pour the wet ingredients over the dry ones and beat to roughly combine, then add half the whipped egg whites, beating again to roughly mix. Add the remaining egg whites and beat well until the mixture is smooth and creamy.
- Transfer the mixture to the tin and smooth the top. Sprinkle with the remaining poppyseeds and pine nuts, gently pressing them into the mixture. Bake for about 35 minutes until the loaf is golden, shrinking from the sides, and a skewer comes out clean. Turn out and cool completely before slicing.
