Gluten-free seed loaf

July 17, 2017 (Last Updated: February 22, 2018)
Gluten-free seed loaf

Serve with a smooth and creamy topping, like we did using a delectable chicken liver pâté.

Recipe by Togara Mabharani

Styling by Togara Mabharani and Rudi Liebenberg

Photograph by Bruce Tuck

Gluten-free seed loaf

Serves: Makes 2 loaves


  • 350g ground almonds
  • 100g pecan nuts, chopped
  • 100g walnuts, chopped
  • 520g pumpkin seeds, chopped
  • 2,5ml (½ tsp) salt
  • 5ml (1 tsp) bicarbonate of soda
  • 50g desiccated coconut
  • 6 eggs, beaten
  • 190ml canola oil
  • 60ml (4 tbsp) honey
  • 100g roasted butternut, blitzed to a smooth purée



Place all of the dry ingredients in a stand mixer with a hook attachment (or, if a stand mixer is not available, use a bowl with an electric hand mixer) and mix, 3 minutes.


Add all of the wet ingredients to the dry ingredients and combine well until a wet dough has formed.


Preheat the oven to 170°C. Place the dough in 2 greased and lined loaf tins of 30cm x 10cm size and bake, about 45 minutes.


Remove from oven and turn the loaves out onto a wire cooling rack. Once cooled, slice and serve.

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