Gwinganna nut and seed bread
Gwinganna nut and seed bread is a wholesome gluten-free loaf made with mixed nuts, flaxseeds, quinoa flakes, sunflower seeds and pepitas, bound with psyllium husk and sweetened with raw honey. The Thermomix grinds the nuts and seeds fresh and mixes the dense batter evenly, producing a hearty, nourishing bread ideal for breakfast or snacking.
About this recipe
Gwinganna nut and seed bread Thermomix TM7 recipes bring the famous Australian wellness retreat's signature loaf straight into your kitchen with the help of your all-in-one kitchen machine. This gluten-free bread replaces wheat flour with a hearty blend of mixed nuts, flaxseeds, quinoa flakes, sunflower seeds and pepitas, all bound together by psyllium husk and a touch of raw honey. Because the batter is thick and heavy, a regular bowl and wooden spoon leave it uneven, but the TM7 grinds the nuts and seeds fresh for maximum flavour and mixes the sticky dough into a uniform mass in moments. Enjoy a slice for breakfast with mashed avocado, as a post-workout snack with nut butter, or alongside soup at dinner. Macadamia oil keeps the crumb moist, while sea salt balances the natural sweetness. If you have been searching for a nutritious, filling bread recipe for your Thermomix TM7 that contains no grains and no gluten, this spa-inspired loaf deserves a permanent place in your weekly meal prep.
Preparation tips
- Let the psyllium husk and warm water rest together until a gel forms before adding the mixture to the mixing bowl, as this gel is what binds the nut and seed batter into a sliceable loaf.
- Store the cooled loaf wrapped in baking paper in an airtight container; toasting slices in a dry pan revive the crisp crust and intensify the nutty flavour of the pepitas and sunflower seeds.
- For a kid-friendly version, chop the mixed nuts more finely in the Thermomix before adding the whole seeds, giving a finer crumb that picky eaters will accept while keeping all the nutrition.
- Slice the loaf thinly with a serrated knife once completely cooled, and freeze individual slices between sheets of baking paper so you can defrost exactly what you need for breakfast.
Recipe variations
- Vegan variation: replace the raw honey with an equal amount of maple syrup and keep the macadamia oil as is; the psyllium husk still binds the nut and seed loaf perfectly, giving a fully plant-based slice.
- Festive winter variation: add a teaspoon of ground cinnamon and a handful of dried cranberries to the seed mixture before mixing, creating a seasonal loaf that pairs beautifully with a spread of soft cheese or coconut butter.
Thermomix TM7 Benefits
- Fresh grinding - The Thermomix grinds the mixed nuts and flaxseeds fresh, releasing their oils for a more aromatic loaf than pre-bought flour. [Grinding]. [Multi-Function]
- Built-in precision - Weigh the psyllium husk and warm water directly in the TM7 bowl, guaranteeing the correct gel consistency for a firm slice. [Weighing]. [Precision Control]
- Even mixing - The TM7 folds the dense quinoa flakes and seed batter into a uniform mass, avoiding the dry pockets hand-stirring leaves behind. [Mixing]. [Multi-Function]
- Coarse chopping - The Thermomix chops the sunflower seeds and pepitas to your preferred texture, from rustic chunks to a finer, kid-friendly crumb. [Chopping]. [Multi-Function]
- Time savings - The Thermomix prepares the whole nut and seed batter in minutes, faster than grinding and stirring this heavy dough by hand. [Time Savings]
Ingredients
- flaxseeds
- mixed nuts
- quinoa flakes
- sunflower seeds
- pepitas
- psyllium husk
- sea salt
- macadamia oil
- raw honey
- warm water