Three-Seed Paleo Bread with Cassava Flour
Prep time
Cook time
Total time
With it's decisive full flavour, this Three-Seed Paleo Bread will curb your nostalgia for the deep and rich tones of sourdoughs and ryes - without the grains and gluten.
Recipe type: Breakfast, Snacks
This fits: Paleo
Serves: 12
  • ½ cup linseeds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 cups cassava flour
  • 1½ teaspoons baking powder
  • 125 grams / 4.5 ounces hard coconut oil or butter
  • 3 eggs, lightly beaten
  • 1 tablespoon honey
  • ¼ cup water
  • Optional: 3 tablespoons extra mixed seeds for the top
  1. Preheat the oven to 180°C / 350°F. Grease the base and sides of a 25cm/10in x 10cm/4in loaf pan, and line the base with parchment paper.
  2. Grind the seeds to a flour using an electric spice grinder.
  3. Place the grounds seeds in a bowl, and add the cassava flour and baking powder.
  4. Chop the coconut oil or butter into chunks, place in a food processor and process on a low speed until it is creamed.
  5. With the motor running, add ⅓ of the egg, then one third of the flour. Continue adding in lots, mixing well after each addition. Lastly, add the honey and the water.
  6. Spoon the batter into the prepared pan. Shake the pan to distribute the batter evenly, and smooth the top with a rubber spatula dipped in water.
  7. If using, scatter the extra seeds over the top, and lightly press into the surface of the batter.
  8. Place on the middle rack in the oven and bake for 50 minutes, or until a skewer inserted into the centre comes out clean.
  9. Allow to cool in the tin before removing.
Recipe by Paleomantic at