Gluten free Hazelnut and Seed bread

Jacqueline Alwill

Brown Paper Nutrition

Whip up  this heavenly Hazelnut and Seed Loaf in minutes and you’re set for nutritious work lunches for a week! Rich in fibre and gut loving ingredients such as psyllium husk, sunflower seeds, linseeds and of course hazelnut meal, with a good hit of protein from eggs, nuts and seeds to support energy, growth, development, repair in the body, and of course keep appetite at bay. Choose topping such as fresh tomato and hummus; avocado and feta; smoked salmon and goat cheese; boiled eggs with herbs; smashed chickpeas with lemon, herbs and spring onions or any others you absolutely love, so that you keep your nutrition and lunches creative throughout the week.



Makes 1 loaf, serves 8-10 

Gluten free : Dairy Free : Vegetarian 


¼ cup (65ml) extra virgin olive oil 

3 teaspoons gluten free baking powder 

4 free range eggs, whisked 

2 cups (215g) hazelnut meal*

3 tablespoons (24g) psyllium husk 

½ cup (88g) sunflower seeds

¼ cup (56g) linseeds

½ cup water 


Preheat oven to 180C (fan forced) and line a 1L loaf tin with greaseproof paper. In a large bowl combine olive oil, baking powder and eggs and whisk until creamy. Add hazelnut meal, psyllium husk, sunflower and linseeds and water and mix. Pour into lined loaf tin and bake 45 minutes. Cool in tin for 20 minutes then transfer to a wire rack to cool completely. Slice and enjoy with your choice of toppings. Store in fridge for up to 5 days or slice and store in freezer up to 2 months.


*Hazelnut meal is available in the baking isle of major supermarkets, right next to almond meal. If you can’t find it, almond meal is your next best option