“Everything in there” Fruit, Nut and Spice Gluten Free Bread

“Everything in there” Fruit, Nut and Spice Gluten Free Bread


Hi folks,

it is a while since I posted up a new bread recipe. I still bake gluten-free breads from time to time using all sorts of healthy twists; this one was a real winner so I am taking the time to write it up for you. Quantities are approximate because this is how I bake; so long as your end result is a ‘bread-like’ texture before baking you cannot go too far wrong.


  • 1 cup gluten-free jumbo oats
  • 1 cup buckwheat flour
  • 1/4 cup potato flour
  • 1/2 cup psyllium husks
  • 1/2 cup flax seeds (whole)
  • 4 tsp baking powder
  • 1 large grated courgette
  • 1/3 to 1/2 half grated pear (not essential – I had this knocking about and needing use)
  • 1 large duck egg (or large hens egg)
  • some treacle; approximately 1 teaspoon melted into some hot water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1-2 teaspoons ground turmeric
  • some broken walnuts
  • small fist of jumbo sultanas and/ or juicy chilean raisins
  • water to desired quantity (preferably filtered)
  • optional salt to taste – e.g. 1 teaspoon


  1. Mix the oats, buckwheat flour, potato flour, psyllium husks, flax seeds, baking powder, cinnamon, ginger, turmeric and salt in a baking bowl and mix well with a large fork.
  2. Add your grated courgette, pear, broken nuts, raisins and/ or sultanas and roughly mix.
  3. Make a well / hole in the centre of your ingredients and add the duck egg, treacle and some filtered water. Start to mix with a fork adding more water as needed. Allow the mixture to settle for a few minutes adding more water as necessary to create a mixture with the consistency of regular bread.
  4. The psyllium husks soak up the water so leaving this to rest a few minutes is important as more than likely you will need to add more water than you thought!! The texture will be on the fluffy side and less dense than regular bread mixture.
  5. Place in a standard bread tin that has been lined and greased.
  6. Bake at 220 C / 430 F for ten minutes and then drop the temperature to 200-210 C/ 390-410 F for approximately another 40 minutes depending on the temperature of your oven (I bake in a convection oven).
  7. The baked bread should come out slightly on the moist side when a knife is run through it. It will dry further in the following hour.
  8. Allow to cool and enjoy!!
  9. This bread will slice and freeze well.

Suggested yummy topppings:

  • Pure Irish butter
  • Nut butters
  • Pesto
  • Hummus
  • Smoked salmon
  • Poached duck egg

Enjoy x



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