Breads & Savouries

The Perfect Loaf

Gluten free vegan loaf
Prep in
10 minutes (+ 2 hours resting)
Cooks in
58 minutes

The search for the ultimate slice of toast…well it seems like I’ve been on this journey for years now but I’m pretty confident that I’ve finally cracked it with this beauty.

Most of you will know that I’m not a fan of ‘gluten free’ products as in their manufacture extra binding ingredients are added to replace the natural elasticity of gluten. Now in some cases this won’t be an issue but those products tend to be rather expensive and if like me you lead an entirely gluten free lifestyle that just isn’t sustainable.

So what to do? Well obviously I needed to come up with my own version didn’t I!

Now a naturally gluten free loaf is not going to resemble a glutenous loaf as inherently the structure is entirely different BUT if you remove the comparison and take this loaf on pure taste (and incredible nutritional fire power) then I think you will 100% join me in heralding this as the best thing since…well sliced bread! 😉

Packed with incredibly nutrient dense ingredients & a little goes a long way. I will happily go about my busy day on 2 slices topped with a little avocado, a sliced fig, an extra drizzle of nut butter or some houmous.

I hope you enjoy this as much as I do, it also freezes extremely well, simply slice it first and either defrost it to use or pop straight into a warm oven or toaster for the ultimate toast.

Key Facts

  • Makes 1 Loaf
  • Gluten Free
  • Vegan
  • Delicious & Nutritious


  • 1 1/2 cups rolled oats (not porridge oats)
  • 1/2 cup whole flaxseed
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup hazelnuts
  • 1/4 cup almonds
  • 2 tablespoons chia seeds
  • 3 packed tablespoons psyllium husk powder
  • 1/2 teaspoon Himalayan pink salt
  • 1 tablespoon dried oregano
  • 3 tablespoons cold pressed extra virgin olive oil
  • 1 1/2 cups cold water



Grease a loaf tin with coconut oil and cut a long strip of baking parchment, laying it lengthways along the tin to help you remove the loaf later.


Add all the ingredients except the oil and water to a large bowl and mix well to combine. Whisk the oil and water together separately then pour into the dry ingredients, mixing throughly until everything is well coated.


Pour into the lined loaf pan using a spatula or spoon to press it down well and smooth the top. Fold back the overhanging tabs of your baking parchment to cover the loaf and leave it to sit for at least 2 hours if not longer (up to 8 hours).


Preheat your oven to 180ºC.


Place the loaf on the middle shelf and bake for 20 minutes then take it out of the oven and use a sharp knife to loosen the edges. Lift it out using the parchment tabs, flip over, peel off the parchment and place back into the oven directly on the shelf and cook for another 35-38 minutes or until it sounds hollow when tapped.


Transfer to a wire rack and leave to cool completely before you slice it (important as otherwise it will fall apart when you try!). It will keep for 5 days in an airtight container or frozen for up to 3 months.















About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables