Paleo super seed bread



  • 1 parsnip
  • 1 carrot
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup chia seeds
  • 1 cup almonds
  • 2 tablespoons melted ghee (can swap in coconut oil for vegan version)
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon Himalayan salt
  • 2 tablespoons Psyllium husks powder


Preheat the oven to 350F/175C. Mix the psyllium husks with 1 1/2 cups water in a bowl until you get a gel like texture (approx 5-10 minutes).

Peel and roughly chop the parsnip and carrot and add to a food processor until shredded. Put into a bowl and place to one side. Rinse and dry the food processor and then add the almonds and seeds (inc the cumin and caraway) and pulse very briefly until you have a roughly chopped texture. Transfer into a large bowl with the parsnip, carrot, melted ghee, salt and psyllium gel and stir well to combine fully. Set aside for one hour. Grease a 9″ x 5″ loaf pan and spoon in the mixture evenly. Bake for 1 hour and leave to cool completely before slicing.