⏱️ 15 min work, 45 to 50 min in the oven · 18 to 20 slices
Gluten-free, high in fibre, and it keeps your blood sugar flat where an ordinary slice sends it up. If you keep this in the freezer as standard, half the battle is already won.
Ingredients
- 6 eggs
- 500g kefir
- 3 tbsp olive oil
- Pinch of Himalayan salt
- 100g apple fibre
- 100g buckwheat flakes
- 60g psyllium fibre
- 10g cream of tartar baking powder
- 10g chia seeds
- 10g hemp seeds
- 10g sesame seeds
How to make it
Preheat the oven to 175°C. Line a loaf tin (25 cm) with reusable baking paper. In a large bowl, whisk the eggs with the kefir, olive oil and a pinch of Himalayan salt until smooth. Then add, on top of the mixture: first the apple fibre, then the buckwheat flakes, then the psyllium fibre, then the cream of tartar baking powder, and finally the chia, hemp and sesame seeds. Now stir everything well into a firm, even batter. The batter is thicker than you're used to from regular bread, and that's right. Spoon it into the tin and smooth the top. Bake for 45 to 50 minutes until the bread feels firm. Let it cool for 10 minutes in the tin, take it out and let it cool completely on a rack before slicing.
💡 Tip: slice the bread before freezing and put baking paper between the slices. That way you grab exactly as many slices as you need each morning. Store in a sealed freezer bag, keeps for up to 3 months.
Why these ingredients? The eggs provide complete protein. The kefir brings live bacterial cultures, more than fifty different strains, whose fermentation products survive the oven. Psyllium and chia give structure and keep your gut moving. And the buckwheat flakes deliver slow energy without gluten.
Why I develop base foods
I'm not the coach who gives you twenty new recipes a week. For most people that backfires. An American study from 2026 followed people who wanted to lose weight and looked at how varied their food was. The group that ate the same meals again and again lost slightly more weight on average than the group that chose something new every day: 5.9% of body weight versus 4.3%. A steady calorie intake, day in, day out, helped too. No dramatic differences, but a clear pattern: routine makes it easier to keep going.
And variety isn't the villain here. Eating lots of different vegetables and fruit is actually good for your gut. It goes wrong when that variety sits mostly in snacks and processed products, because the more flavours that pass by, the more you eat on average.
The solution isn't three meals you eat for the rest of your life. It's a handful of reliable basics you can fall back on, exactly on the busy days when you have no desire or time to think.
That's where the GOOD. bread and the GOOD. granola come from (you'll find that granola recipe in the book). They're ready and waiting, they don't throw your blood sugar off balance, and they take away the doubt at the moment it usually goes wrong: you're hungry, there's no plan, and the fastest thing within reach is something sweet. With a few fixed basics in the house, the fastest thing you grab is also the good thing.
So make it easy on yourself and keep this bread in your freezer as standard. And if it leaves you wanting more (and something useful too!), there's plenty more waiting for you in GOOD.21.