Seed Bread

Naturally gluten free, low in carbs high in plant protein, fibre, and healthy fats. a great, filling alternative to toast in the morning to set you up for a day of balanced blood sugars.

This recipe is based off a combination of Seedful, Dillon organic and Sarah Briton’s (My new roots) life changing loaf of bread.

Its more like a Scandinavian rye bread than your normal loaf, dense but really tasty.

I often order the Seedfull loafs to have in the freezer but when I run out I love to make this. I often do two at a time, slice and freeze them for throughout the week.

Ingredients:

1 1/2 cups / 145g of rolled oats

1 cup / 160g sunflower seeds

1/2 cup/ 65g pumpkin seeds

1/2 cup / 60g almonds or hazelnuts

1/2 cup / 90g flaxseeds (I like to used milled but whole would work too)

1/2 cup / 20g psyllium husk (husk not powder)

1 tbsp chia seeds

1 tsp salt

3 tbsp olive oil

1 1/2 cups / 350ml water

Method:

Ingredients:

1 1/2 cups / 145g of rolled oats

1 cup / 160g sunflower seeds

1/2 cup/ 65g pumpkin seeds

1/2 cup / 60g almonds or hazelnuts

1/2 cup / 90g flaxseeds (I like to used milled but whole would work too)

1/2 cup / 20g psyllium husk (husk not powder)

1 tbsp chia seeds

1 tsp salt

3 tbsp olive oil

1 1/2 cups / 350ml water

Method:

I like to pulse all dry ingredients apart from the pumpkin and sunflower seeds in the food processor until roughly combined - this is optional

Add all dry ingredients (including seeds) to a bowl with the wet ingredients and mix thoroughly until combined.

place in a lined loaf tin and allow to sit (to hydrate) for 2 hours or overnight in the fridge.

Bake at 180’C for 45 mins

Turn the loaf out of the loaf tin and place on a baking tray for another 30 - 45 mins.

Allow to cool.

This keeps in a sealed container for 5 days or works well sliced and frozen.