Glutenfree Seedbread

This bread with almonds and seeds is a gluten-free and low carbohydrate bread. It tastes wonderfully nutty and is absolutely excellent for both salty and sweet spreads. Eggs, oil and yoghurt are added as binding agents. The seeds are variable according to taste, and each time the bread tastes a little different.

Duration: 15 minutes (Plus 60 minutes baking time)

Amount: 1 bread


250 grams of peeled, ground almonds

30 millilitres of vegetable oil

3 medium eggs

125 grams of yogurt

60 grams of linseed, brown, ground

60 grams of linseed, yellow, ground

125 grams of sunflower seeds

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

Seeds, mixed for sprinkling (e.g. sunflower seeds, flax seeds and pumpkin seeds)


1. Whisk together the oil, the eggs and the yogurt.

2. Fold in the ground almonds and seeds.

3. Let everything swell for about 5 minutes.

4. Stir in the baking soda and salt and pour the batter into a well-greased loaf tin.

5. Sprinkle with seeds as desired.

6. Bake in the preheated oven at 180 °C on the middle rail for 1 hour.

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