Gluten-Free Seeded Bread
This superfood bread recipe is straight from the very beautiful and inspiring Deliciously Ella blog. This blog is such a colourful burst of nutritious and delicious eats it’s ridiculous!
I made a few substitutions from Ella’s recipe as I didn’t have all of the original ingredients at home. However, the result was superbly good and very moreish. This bread is free of refined flours and grains and is packed with omega-3 rich seeds as well as almonds which provide a wonderful source of Vitamin E which is a powerful antioxidant.
I enjoyed a couple of slices warmed and slightly toasted with my Kale, Chickpea and Roasted Beetroot Salad for a simple yet satisfying Friday dinner. I simply topped my 'toast' with softened butter but you could drizzle over a little olive oil or try crushed avocado or a generous dollop of hummus.
The best way to ensure you have this delicious bread on hand is to slice and freeze it. This makes it super easy to take out only what you need and then toast it for a ridiculously delicious healthy breakfast, lunch or dinner accompaniment.
Gluten-Free Seeded Bread
2 cups of cold water
1 ½ cups of pumpkin seeds
1 cup almond meal
1 cup of blanched almonds
½ cup flaxseeds
3 Tbspns psyllium husk powder (you cannot substitute this out!)
2 Tbspns chia seeds
Iodised coarse sea salt
Freshly ground black pepper
Place the almonds and one cup of the pumpkin seeds into a food processor and blend for a couple of minutes until a smooth flour forms.
Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the almond meal, flaxseeds, psyllium powder, salt and pepper. Stir the mix well before gradually pouring in the water.
Leave the mixture to sit for 30-60minutes until the water is fully absorbed and the mixture has firmed up. Pre-heat the oven to 180C.
Once the mixture is firm, grease a loaf pan with coconut oil and scoop out the mixture with a spatula and firmly press it down into the pan and smooth out the top.
Place the bread into the oven and bake for forty minutes or until the top begins to brown and you can pull a knife out of the middle and it’s clean.
Enjoy!
Gluten-free, Dairy-Free
