WHOLE AND HEALTHY- Masala Gluten free Seed and Nut Bread

An enjoyable and unique challenge was given at the Daring Kitchen by Susan of the The Kiwi Cook.

Susan,who is naturally inclined towards better and healthy baking,dared us to bake a Gluten-free Seed & Nut Loaf.

A loaf with seeds and nuts,no flour,no yeast…..this didn’t seem or look like an appetizing idea at all.

How will it rise ?  Will it hold shape……What’s the taste like ?  Is this a hard crusted or soft Loaf ?  biscuit ??  bread ???

Wait….What’s this ?!!  Does it have psyllium husk ! Well that is plain old Isabgol.An instant fiber,which my father in law consumes every night with a glass of water.

Gosh !!

A confused me set out to make this.I gathered all the ingredients,did my mis en place and proceeded to bake.

But What A SURPRISE !!!

Not only did this loaf taste great,it packed a rich flavorful bite.

Nutty and boisterously textured.It is a ‘whole and healthy’ recipe, with ingredients that give it a high dose of  fiber,protein and nutritive content.The psyllium husk absorbs the moisture,plumps up and binds the loaf together.

I would say this is  simple and easy to make……. a super healthy,alternative to regular AP flour or commercial breads.It can be assembled with various combinations of seeds and nuts.Sesame,poppy,peanuts,cashew nuts,walnuts,herbs,shredded coconut and more.

You could even try a sweetened version by omitting the savory spices and salt.Adding sweet dry fruit like dates,pistachios,dried apricots,cranberries,dried pineapple/mango etc. Just substitute apple or orange juice instead of the water.


I adapted Susan’s recipe to suit my Indian palate.Spiked it with hand pounded curry masala blend.Used watermelon and pumpkin seeds and added freshly chopped (I love them !!) coriander leaves.

I toasted the slices,served them spread with in-house humus,pepper,and more.When the kids,tried the loaf with green minted chutney………..they had me asking for seconds.

Masala gluten free bread with hummus,cherry tomatoes, maldonsalt and olive oil drizzle
Toasted gluten-free bread with humus,cherry tomatoes, maldon salt and olive oil drizzle



  • 1 cup (140 gm) (watermelon and pumpkin seeds
  • ½ cup  (90 gm)  flax seeds
  • ½ cup (125 ml) (50 gm)shredded almonds
  • 1-½ cups  (135 gm) gluten-free rolled oats
  • 2 tablespoons  (20 gm) chia seeds
  • 3  tablespoons  (25 gm)  psyllium husk powder/ Isabgol
  • 1 teaspoon fine grain salt
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 tbsp finely chopped coriander leaves
  • 1 tablespoon (15 ml) honey
  • 3 tablespoons (45 ml) ghee, melted or for vegans organic coconut oil
  • 1-½ cups (375 ml) water


  • In a bowl take all dry ingredients,salt and spices.Mix well.
  • Lightly grease a loaf tin and keep aside.
  • In a separate bowl,blend water,honey and ghee/coconut oil.
  • Add the liquid mixture and chopped coriander leaves to the seed and nut mixture.
  • Gently blend all with your hand.
  • Pour all in the ready loaf tin
  • Cover with cling film and leave to rest for two hours.
  • Preheat oven to 180 C degrees.
  • Bake loaf for 20 minutes in pan.
  • Remove from pan and bake on a rack for another 30/40 minutes.
  • Cool on a rack.Slice (cut with a sharp serrated knife only )and use as desired.

Makes one loaf  yield 14 small slices

Baking tin size: Approximately 7×4″ inches

Best had toasted with a smearing of any dip or healthy nut butter

Turmeric enhanced gluten free loaf
Turmeric enhanced gluten-free loaf
Truly delicious and healthy slice
Truly delicious and healthy slice

I bake a lot professionally and for my family.I prefer to give them healthy eating choices.

Extremely grateful to Susan for giving me a view of a healthy baked bread !