We love this beautifully rich, wholesome, nutty bread
Courtesy of the wonderful www.deliciouslyella.com.
Here are some of the reasons why it is a favourite:
- Wholesome, filling and oh so nourishing
- Quality carbohydrate and fibre rich – thank you tummy and energy here we come!
- Loads of protein
- Vegan (dairy and egg free)
- Full of beneficial fats
(Makes one loaf)
2 cups of cold water
1.5 cups of pumpkin seeds (260g)
1 cup of buckwheat or brown rice flour for gluten-free or wholemeal spelt flour (200gm)
1 cup of almonds (200g)
1/2 a cup of sunflower seeds (85g)
3 heaped tablespoons of psyllium husk powder
2 tablespoons of chia seeds
2 tablespoons of dried mixed herbs
salt and pepper to taste
Simply place the almonds and one cup of the pumpkin seeds in 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 buckwheat flour, sunflower seeds, chia seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.
Let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.
Once the mix is nice and firm grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.
Finally, slice, smother in your favourite toppings and enjoy!
Tip: Ensure you drink enough water – at least 2-3 L per day. This bread does contain ingredients that need you to be hydrated to move through your bowels well.
Store in the fridge where it will last longer or freeze if desired. Freezing also makes toasting the bread easier too.
Play around with the recipe and make it sweet perhaps by adding dried apricots or dates instead of the herbs and spiced!