The Bread My Yogis Wouldn't Stop Asking About
- 2 days ago
- 2 min read
After every retreat, without fail, someone pulls me aside and asks: "Can I have the bread recipe?"
I've been baking this seeded loaf for groups at Moodz Spa Resort during the Happiness Safari and Flow retreats — and every single time, it disappears fast. No gluten, no fuss, just real ingredients that actually nourish.
So here it is. Finally.
THE RECIPE
Gluten-Free Seeded Loaf Makes 1 large loaf (1.1 kg) · Perfect for sharing
Dry Ingredients
2¼ cups (235g) rolled oats
1 cup (160g) sunflower seeds
½ cup (65g) pumpkin seeds
¾ cup (120g) ground flax seeds
⅓ cup (20g) psyllium husks
3 tablespoons (25g) chia seeds
2 teaspoons (12g) fine sea salt
Wet Ingredients
2 tablespoons (40g) maple or agave syrup
¼ cup (55g) olive oil
2½ cups (600g) water (start with less and adjust by consistency)
Method
Preheat your oven to 190°C.
Line a loaf pan with baking paper.
Mix all dry ingredients together in a large bowl.
Add the wet ingredients and mix well until fully combined. The dough will be thick and dense — that's exactly right.
Transfer into the loaf pan and press down evenly.
Bake for 45–60 minutes. The outside should be golden brown; the inside can be slightly moist — the loaf firms up as it cools.
Remove from the pan and let it cool for at least 2 hours before slicing. This step is non-negotiable — cutting too early will make it crumble.
A few notes from my kitchen:
The psyllium husks are the magic binder here — don't skip them. Water quantity matters: add it gradually and stop when the mixture holds together without being wet. Every batch of oats absorbs slightly differently.
This loaf keeps well for 7 days wrapped in the fridge, or slice and freeze for up to a month.
If you make it, tag me — I'd love to see your loaf. And if you want to experience it fresh out of the oven at a retreat, follow along at @chef_balbi for upcoming events or visit us at Roots & Bloom Café in Goa.
Comments