I found an amazing recipe by the incredible Mikki Williden (see original here https://mikkiwilliden.com/recipes/blueberry-nut-seed-loaf) that I have adapted to suit Maia and her kindy lunchbox restrictions. On Mikki’s website it says about changing nuts for all seeds so she has already made it super simple to make nutfree for school and kindy. We have just changed it up again to suit our tastes.
Due to how ‘expense’ eating healthy is I thought I would do a price list on this aswell.
I use organic seeds personal however I have also done the prices of seeds through countdown bulk bins for most items it works out comparable or cheaper for organic!!!!!
Here is how I now make Mikki’s blueberry nut seed loaf
2 Tablespoons Pysllium husks
350 ml water
100 grams Sunflower seeds
100 grams Pumpkin seeds
100 grams Chia seeds
100 grams Sesame seeds
100 grams Flaxseed/linseed
100 grams Golden Flaxseeds
45 grams butter/coconut oil melted
1 teaspoon of honey (or rice Bran syrup)
Soak Pysllium husk in water until a gel consistency is formed (about 5 minutes)
While the pysllium is soaking measure out the seeds (you can use different seeds if you choose. I find these ones Maia likes the taste of and are not super expensive seeds, I have tried with watermelon seeds too but they aren’t that cheap). Put seeds into blender and blend until they have a flour consistency.
Put back into bowl and add pysllium husk and melted butter/coconut oil and honey (or sweetener of choice) mix together. Leave to sit while oven heats up
Turn oven onto 180 degrees C. Once heated put seed mix into lined loaf tin (21cm by 11cm) and put in the oven for 1 hour 15-20 minutes
Turn out of oven and cool on wire rack. Slice once cooled completely.
I slice thinly and put it in the freezer so it lasts longer as Maia only has it one slice of it at a time.
Once again thank you Mikki for your amazing original recipe!!!!!
Prices for measurements needed
| Ingredients | Naturally Organic | Countdown |
| 2 Tablespoons Psyllium husks (Ceres Brand both shops) | $1.10 | $0.83 |
| 350 ml water | $0 | $0 |
| 100 grams Sunflower seeds | $1.47 | $0.99 |
| 100 grams Pumpkin seeds | $2.30 | $2.99 |
| 100 grams Chia seeds | $1.99 | $3.99 |
| 100 grams Sesame seeds | $1.45 | $1.25 |
| 100 grams Flaxseed/linseed | $1.17 | $0.79 |
| 100 grams Golden Flaxseeds | $1.40 | $0.79 |
| 45 grams butter/coconut oil melted | $1.20 | $0.45 |
| 1 teaspoon of honey (or rice Bran syrup) | $0.10 | $0.10 |
I’m sure somethings you could get on special at one place or another. Chia seeds were crazy expensive at countdown which makes it work out alot more than it probably should be.
This bread isn’t something that we go through loafs of it in a week. Maia has 2 thin slices for lunch not all the time but when she asks for sandwiches this is what I do. If she is having sandwiches every day for lunch then this loaf lasts us about a week and a half which works out to be about $1.5 per sandwich. Not sure about you but I spend much more than that on coffee daily (which is a necessity in life also).
My kids in the kitchen 