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Life-changing bread

Prep Time:

10 minutes prep, 8 hours resting time.

Cook Time:

50 minutes


16 slices


About the Recipe

This is my take on the amazing life-changing bread, based on Jamie Rafferty's fabulous recipe. You can mix up the seeds and nuts, just be sure to keep the proportions the same!


  • 160 g Oats

  • 90 g Flax seeds - golden ground

  • 20 g Chia seeds - whole or ground

  • 20 g Psyllium husk

  • 60 g Pumpkin seeds

  • 135 g Sunflower seeds

  • 65 g Ground almonds

  • 50 g Chopped pistachios or cashews

  • 30 g Coconut oil - melted

  • 15 ml Maple syrup

  • 400 ml Water - filtered

  • 1tsp sea salt flakes


Add all the dry ingredients to a large bowl and mix well.

Add the water, melted coconut oil, maple syrup and salt, mix thoroughly.

Spoon the mix into a silicon loaf tin and smooth with the back of a metal spoon. If you don't have a silicon loaf tin, line a non-stick loaf tin with baking parchment.

Leave to rest overnight or for at least 4 hours.

Preheat the oven to 175'C. Bake for 25 minutes, then turn out of the tin and onto a rack. Return the loaf to the oven and bake for a further 25 minutes until golden brown all over.

Allow to cool fully before slicing.

Store in an airtight container in the fridge for up to a week, or in the freezer for up to one month.

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