There are loads of recipes out there for gluten free, vegan, paleo, bla bla bla breads out there. But that doesn’t mean I can’t add my lil’ version now does it? I wanted to make one that would tick most boxes, one that would be grain free and vegan. It’s an all-rounder really.
The only person who this isn’t really suitable for is those allergic to nuts or seeds. Or both. I have a friend who is allergic to nuts, seeds and coconut, so he might as well stay well away from my house while this is happening! Poor guy.
Anyways, back to this bread!
There is room for deliciously fluffy bread in this world, and there is room for the deliciously dense as well. Both have a time and place, and this loaf, of the deliciously dense kind, definitely deserves it’s five minutes of fame!
This bread is deeply satisfying, so even if it might not be the cheapest thing to make with all the nuts and seeds, it does last for quite some time as you only need one or two slices to fill you up.
Bake a batch, slice, and freeze so you can have some on demand – just pop in the toaster, slather some avocado, and you’re set!
This bread is deeply satisfying, I love having mine with some avocado and tahini or even some mashed bananas and honey. So yum!
Author: Teffy Perk
Recipe type: Vegan, Paleo, Healthy, Glutem Free
Serves: 1 loaf
120g pumpkin seeds
100g sunflower seeds
60g hemp seeds
4 tablespoons psyllium husk powder
2 tablespoons ground flax seed
1 tablespoon chia seeds
2 tablespoons dried italian herbs
Pinch of salt + pepper
1 teaspoon apple cider vinegar
60ml macadamia oil
350ml cold water
Place all of your nuts and seeds into a food processor and blend until broken down into a flour.
Add your flour to a large mixing bowl with the psyllium husk, flax seeds, chia seeds, herbs, salt, and pepper and mix it all together.
Pour in the apple cider vinegar, macadamia oil, and water and stir the whole thing together until everything is soaked and the dough is thick and moist. Transfer into a bread tin lined with baking parchment and flatten the top by pressing down with the palms of your hand.
Let the dough set for at least 1 hour - ideally around 2 hours - on your kitchen counter, until the mixture is completely stuck together and holds its shape.
Pre-heat the oven to 175ºC/250ºF and bake for 20 minutes, remove from the loaf tin and place top side down back on the oven rack. Bake for a further 25-30 minutes or until a knife inserted in the centre comes out clean.
Let cool, and then either slice and freeze or store in an airtight container in the fridge for up to 5 days.
This bread was inspired by two of my all-time favourite bloggers, My New Roots and Green Kitchen Stories. Check them both out if you haven’t already, they’re aaah-mazing!
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!