I found this recipe on my new favourite app, ‘Deliciously Ella’
Ella says “I love this bread. It’s so delicious, so amazingly rich & wholesome, with a wonderfully nutty flavour.”
I completely agree, as someone that really eat bread or starchy foods, ever, I find it really nice to have under my poached egg or cover in guacamole, it makes you actually feel super!
It’s so good for you with incredible amounts of energising plant protein from the nuts and seeds, as well as lots of fibre and omega 3’s from the chia seeds. The chia, works to stick the bread and Ella urges you to use psyllium husks, but I actually used an egg and although it may by a bit stickier than it is meant to be, it works for me.
- 2 cups of cold water
- 1 & ½ cups of pumpkin seeds
- 1 cup of buckwheat or brown rice flour
- 1 cup of sunflower seeds
- 3 heaped table spoons of psyllium husk powder/1 egg
- 2 table spoons of dried mixed herbs
- Salt and pepper to taste.
Place the almonds and one cup of 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, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.
You’ll need to let the mixture sit for an hour or so to let in fully absorb all the water and firm up, during which time, preheat the oven to 180*
Once the mix is firm, grease the base of a loaf tin with coconut oil 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 40 minutes to an hour, until the top begins to brown and you can pull a knife of the middle without any mix sticking to it.
I normally store the bread in the fridge as it makes it last for longer, you can also slice it and keep slices in the freezer.