Seed Toast
  • 2 tablespoons linseeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons pumpkin seeds
  • ½ cup warm water
  • 1 cup walnuts
  • ¼ cup coconut flour
  • 1 pinch of salt
  • 1 teaspoon baking soda
  • 2 tablespoons apple cider vinegar
  • 3 eggs
  • 2 tablespoons olive or coconut oil
  1. Preheat oven to 180 degrees celsius and line a 23cm loaf tin with baking paper. Soak linseeds, sunflower seeds, pumpkin seeds and chia seeds in the warm water for 5 minutes.
  2. In a food processor add walnuts, coconut flour, baking soda and salt. Process until the mixture resembles fine breadcrumbs. Beat together eggs, oil and vinegar; then add to dry ingredients. Use pulse setting in the food processor until mixed well, being careful not to over mix. Add the seeds and combine. Pour batter into a loaf tin and bake for 25–30 minutes or until a skewer comes out clean.
  3. Serve hot, toast it or wait until the loaf is cool and serve it with your favourite real food toppings. Try avocado with salt and pepper or cashew butter with sliced figs.
Recipe by Real Food Pledge at