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No-grain Nut, Kale and Seed Bread Recipe


1 loaf


  • 100g quinoa
  • 60g coconut oil
  • 350ml water
  • 1tbsp maple syrup
  • 100g kale
  • 125g whole blanched almonds, toasted and chopped
  • 85g linseeds
  • 70g pumpkin seeds
  • 45g sunflower seeds
  • 25g chia seeds
  • 3tbsp psyllium husks
  • 1tbsp coconut flour
  • Good pinch of sea salt


1. First soak the quinoa for an hour in water then drain.

2. Preheat the oven to 170°C/gas mark 4.

3. Line a loaf tin and butter or oil it.

4. Melt the coconut oil then add the water and maple syrup and mix well.

5. Wash and chop the kale but don’t dry it. Just spread it on a tray and leave it in the oven until it’s wilted – about 5 minutes.

6. Drain the quinoa and put it into a large bowl along with all the other dry ingredients and mix well before adding the chopped, wilted kale and then the liquid ingredients. The chia seeds will swell quickly, helping the ingredients to come together into a stiff, dough-like consistency.

7. Transfer the dough to the lined loaf tin. Press it well into the corner and flatten the top. Cook for 45 minutes before removing from the tin and cooking it on a wire rack for another 15 minutes to dry out.

Courtesy of The Ketogenic Kitchen by Domini Kemp and Patricia Daly (Gill)


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