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“Multi-Grain” Bread


  • 1 1/2 cups almond flour (or 150g activated raw almonds)
  • 4 eggs
  • 1/2 cup arrowroot flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon Celtic sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon raw honey
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons of seeds (sesame, pumpkin etc)
  • 1/4 cup raw sunflower seeds


  • Preparation time 5 min
  • Cooking time 40 min
  • Makes one medium loaf (19 x 9 cm)


  1. Preheat oven to 180ºC for a fan forced oven
  2. Grease a 19cm x 9 cm loaf pan well with coconut oil. I prefer a glass or ceramic loaf dish as they seem to give a more even cook.  Line the base of the pan with unbleached baking paper leaving an overhang to help lift the loaf out after cooking.
  3. If using the activated raw almonds, grind on speed 9 for 10 seconds in the thermomix, or until a fine powder forms in any food processor or powerful blender. Otherwise add almond flour.
  4. Add the remaining dry ingredients (except the seeds) and give it a quick blitz (speed 5, 2 seconds in a thermomix)
  5. Add the egg, apple cider vinegar, honey and mix until combined (thermomix, speed 5, 20 seconds)
  6. Add in the seeds and mix until combined (thermomix, speed 5, 5 seconds, reverse speed, if you want the seeds chopped up a bit, do it on forward speed but only for 2 seconds)
  7. Pour into loaf pan and then bake for 40 minutes.
  8. Allow to cool for 10-15 minutes before loosening the sides with a knife then lifting out of the pan. Cool on a wire rack.  Slice according to your desired thickness.  Freezes well.  I store mine already sliced in the freezer then pop into the toaster or defrost on the bench when I want to use some.

Tracie is a certified Health and Wellness Coach, Member of the Institute of Complimentary Therapists, holds a Bachelor of Engineering in Chemical Engineering and has spent over 20 years driving change at all organizational levels in the corporate space, with small businesses and more recently with individuals looking to live a thriving, fulfilling life.