There is simply no substitute for a hearty slice of bread. This recipe has perfected a loaf that is gluten free, vegan, super nutritious and so very delicious. Each slice offers a beautifully rich, wholesome mouthful with a delicate nutty flavour and a wonderfully soft texture. If you’re a fan of a good piece of toast, this is the ideal bread for a sweet, or savoury, plate of goodness. Top it with almond butter and banana slices for a decadent treat or avocado and cherry tomatoes for your next late afternoon snack! This recipe makes one loaf.
2 cups of cold water
1 and a 1/2 cups of pumpkin seeds
1 cup of buckwheat or brown rice flour
1 cup of almonds
1/2 a cup of sunflower seeds
3 heaped tablespoons of psyllium husk powder
2 tablespoons of chia seeds
2 tablespoons of dried mixed herbs (rosemary, thyme, oregano etc are all good!)
salt and pepper to taste
1. Place the almonds and one cup of the pumpkin seeds in a food processor and blend for 2 minutes until a smooth flour forms.
2. Transfer the 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.
3. Let the mixture sit for at least an hour to firm up. During which time you can set the oven to 180C.
4. Be sure the mix is completely firm and all the water has been absorbed. If at all runny, add another tablespoon of psyllium husks. Grease the base of a loaf tin with coconut oil, pour the mix in and firmly press it down with a spatula. Bake for 40 minutes to an hour, until the top begins to brown and a knife stuck in the middle of the loaf, comes out clean. Toast it! Butter it! Add your favorite toppings and enjoy.