Healthy gluten-free nut bread with bee pollen

I host many functions and every now and then I will have a guest who is gluten intolerant.  This is my go-to bread replacement recipe.  I sometimes like to jazz it up by adding a little bee pollen giving it a very subtle honey taste.


Super easy and simple to make and the best part is that you can freeze any leftover bread for another day.

You’ll need

  • 4 x eggs
  • ½ x cup neutral olive oil
  • 1 x pinch of salt
  • A combination of nuts and seeds weighing 500g, I used :
  • 50g flax seeds
  • 50g pumpkin seeds
  • 50g x sunflower seeds
  • 150g x almonds
  • 150g x hazelnuts
  • A herb of your choice. I used about 1 Tbsp of fresh chopped rosemary
  • 1 - 2 tsp x bee pollen (Optional)


  1. Preheat your oven to 160°C and line a standard bread form with baking paper.
  2. Mix the eggs together in a bowl.
  3. Add olive oil, salt and herbs if you are using any.
  4. Weigh out your nut and seed mix and add it to the eggs.
  5. Mix to incorporate.
  6. Pour the mix into the prepared and lined bread form.
  7. Bake for 50 minutes.
  8. Allow the bread to cool slightly, remove from the tin and allow to cool completely on a wire rack before slicing.
  9. Wrapped tightly in clingfilm, this bread will last at least 3 days.

Tips : You can use any combination of nuts and seeds you have in your pantry.

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