This bread is free from gluten and grains, so suitable for those following gluten free, paleo and primal diet. It’s really filling and nourishing with plenty of protein, fibre and healthy fats thanks to the nuts and seeds it contains. It makes a great nutrient-dense alternative to regular bread and is delicious toasted with sweet or savoury toppings.


Ingredients – makes one loaf

• 80g chia seeds, ground

• 200g ground almonds

• 120ml milk (dairy free is fine too)

• 1 tbsp apple cider vinegar

• 3 large eggs

• ¾ tsp cream of tartar

• ¼ tsp bicarbonate of soda

• Small pinch sea salt


First, preheat the oven to 175 degrees C and line a baking sheet with greaseproof paper. Then, in a medium bowl, thoroughly mix the chia seeds, milk, eggs and vinegar together. Leave them to sit for about five minutes. In another medium mixing bowl, stir the ground almonds, bicarb of soda, cream of tartar and salt together until well combined. Then scrape the liquid mixture into the dry bowl and stir everything together until the dough is well mixed and comes together in a ball. Take the dough ball and place it on the baking sheet lined with greaseproof paper. Shape it into a long loaf shape, and using a sharp knife, slash the top a few times diagonally. Bake for about half an hour until golden brown and a metal or bamboo skewer comes out clean. Allow it to cool for about 15 minutes and serve warm – it also keeps well for a few days in an airtight container.