Breakfast + Easy Healthy Recipes + Gluten Free

JSHealth Signature Gluten Free Loaf

12 February 2016
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This loaf is so easy to make and goes with everything! I make a loaf and keep it in the fridge for a quick and healthy snack or with eggs for a yummy, filling breakfast.


Makes: 1 loaf


  • 2 cups almond meal
  • 1/2 cup LSA or ground flaxseed
  • 1/2 cup chia seeds
  • 1/4 cup crushed almonds
  • 1/4 cup psyllium husk
  • 1.5 tsp baking powder
  • 1 tsp Himalayan pink salt
  • 1 tbsp slivered almonds (to decorate)


  • 3 eggs
  • 2 tbsp virgin organic coconut oil
  • 1/3 cup milk or Almond Milk
  • olive oil (to serve)



  1. Preheat the oven to 180C or 160C fan-forced
  2. In a large mixing bowl, combine all the dry ingredients except the slivered almonds
  3. Whisk all the wet ingredients together in a measuring cup
  4. Slowly add the wet mixture to the dry, stirring until everything is well combined. If the batter is too wet, add extra almond meal; if it is too dry, add more almond milk.
  5. Lightly oil a standard loaf tin (approximately 21cm x 11cm) with coconut oil spray, then coat liberally with extra almond meal to prevent it from sticking. Spoon the batter into the tin, sprinkle the top with the almonds and place in the preheated oven.
  6. Bake for 35-45 minutes. To check if it’s cooked, insert a skewer into the middle of the loaf. If the skewer comes out dry, it’s done. If the top is starting to brown, cover with foil and continue baking until the loaf feels more solid than normal bread.
  7. When cooked, remove the loaf from the oven and cool in the tin. Remove the loaf and slice. Serve with olive oil.
  8. Keep covered in the fridge for up to one week. It also freezes well.


You can find plenty more delicious, quick and easy breakfast ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week and we also offer a free 7-day trial.


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