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Gluten-Free Herb & Onion Bread

A deliciously satisfying gluten-free loaf, full of wholesome ingredients. Skip the store-bought stuff for a happier tummy, and have this on your table within the hour. Top with a thin spread of goats cheese or freshly mashed avocado and a slice of smoked salmon for a delicious lunch.



SERVES: 1 loaf


  • 1 cup almond meal
  • ½ cup psyllium husk
  • ½ cup buckwheat flour
  • 1 tsp baking powder
  • ¼ cup sun-dried tomatoes, chopped (optional)
  • 2 cups loosely packed spinach
  • 3 tablespoons fresh thyme leaves
  • ½ cup fresh basil, chopped
  • 2 free-range eggs
  • 1 red onion, chopped
  • 1 zucchini, grated
  • ½ cup mushrooms, diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon nutritional yeast or parmesan cheese (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • pinch Himalayan sea salt


  1. Preheat the oven to 170º
  2. In a bowl mix together almond meal, psyllium husk, buckwheat flour, baking powder and salt.
  3. Chop the spinach, and add to a skillet with mushrooms, onion and a splash of water (no oil needed).
  4. Fry for 5 minutes until onions and mushrooms have softened, and spinach has wilted.
  5. Add the to the flour mix with the remaining ingredients and mix until combined.
  6. Spoon mix into a loaf tin, and bake for 40 minutes, or until cooked through
  7. Allow to cool before slicing


Sprinkle top with pumpkin and chia seeds for a crunchy top.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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