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5 from 1 vote
Nicole Modic
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  • 1 cup cassava flour
  • 1 cup pumpkin seeds
  • 1/3 cup raw almonds
  • 2/3 cup flax seeds (the whole seed)
  • 1/2 cup sunflower seeds
  • 3 tsp chia seeds
  • 1/4 cup psyllium husks (flakes, not powder)
  • 1 tsp sea salt
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 cup melted coconut oil or avocado oil
  • 1 3/4 cups water


  • Preheat oven to 375.
  • Line a bread loaf pan with parchment paper (oil the inside so that it sticks).
  • Roughly chop the almonds.
  • In a medium bowl, add the almonds and all of the other dry ingredients.
  • Next add all of the wet ingredients and mix together well. The dough should be thick.
  • Transfer to the bread loaf pan and use a spatula to flatten and make even.
  • Bake for 35 minutes.
  • Remove from oven. Carefully lift the bread out and flip it upside down.
  • Place it back in the oven for another 20 minutes.
  • Remove from oven and let cool for 2 hours. Don't skip this step, as the bread needs to firm up.
  • Slice and enjoy. I like to slice the whole loaf and freeze, so that I can pull pieces out of the freezer as needed! Hope you guys LOVE this!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!