Savoury Seed Loaf

This recipe proved a HUGE success on our January Detox so we decided to share the love with our community. It makes a delicious accompaniment to all the hearty soups we’ve been enjoying lately! For more awesome Fitter Food bakes check out our book Fitter Food: A Second Helping.

Serves: 6

Prep: 15 Minutes

Cook: 40 Minutes


  • 10 eggs
  • 2 medium carrots grated
  • 40g ground flaxseed
  • 40g coconut flour
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tbs dried onion flakes
  • 1 teaspoon garlic powder
  • 1 tsp dried basil
  • 1 tsp rosemary
  • 1 tsp baking powder
  • 1⁄2 tsp Himalayan or Celtic sea salt


  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. Line a large loaf tin with baking paper.
  3. In a food processor beat the eggs until fluffy (around 2 minutes).
  4. Add the flaxseeds, coconut flour, baking powder, onion flakes, garlic, basil, rosemary and seasoning. Mix again until the ingredients are thoroughly combine.
  5. Transfer into a mixing bowl and stir in the grated carrot and seeds.
  6. Transfer the mixture into the prepared loaf tin and sprinkle with a few extra seeds.
  7. Place in to the oven for 40 minutes or until golden brown on top. Insert a skewer in the middle to check it’s cooked through, it should come out dry.
  8. Allow to cool for 10–20 minutes before slicing. This is best served warm.