This is a divine recipe and wonderful treat with eggs, dips or nut butter! It is gluten free and grain free is easy to whip up and full of protein. I absolutely love Tania Hubbard and all she stands for. This is from her latest book ‘Abundance’ which is available here!


  • 1 c almond meal
  • 2Tbsp chia seeds
  • 30ml water
  • 3/4 c tapioca or arrowroot
  • 1tsp baking soda
  • 2Tbsp apple cider vinegar
  • 3 eggs
  • Pinch of salt
  • Extra pumpkin seeds and chia seeds for decoration.


Preheat oven to 175 degrees celsius.

Soak chia seeds in 30mls of water whilst preparing the dry ingredients into a bowl. Stir to make sure the seeds are in the water and clump free.

Add almond meal, bicarb soda, salt and arrowroot into a bowl. Use a whisk to combine dry ingredients evenly.

In a separate bowl mix eggs, soaked chia seeds and apple cider vinegar together. Add to dry ingredients and mix well until there are no lumps.

Pour into a small baking mould lined with non-stick paper. A small loaf tin is ideal.

Bake for 25minutes until the bread is firm to touch and bounces back when lightly pressed.

Remove break from the oven and turn out onto a cooling rack!

Enjoy every mouthful!

Recipe Disclaimer

Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x