I absolutely love bread so I wanted to create a recipe that was full of goodness as well as suiting all types of diet choices! So here is my powerfood product! When baked and cooled, it can be topped with loads of different varieties such as basil, spinach and garlic pesto, or tomato and pinenut sauce, avocado, or maybe a delicious homemade nut butter, yummy!
INGREDIENTS (makes one loaf)
1 cup buckwheat flour
1 cup quinoa flakes (you can use oat flakes if you prefer)
Half cup ground almonds
Half cup flaxseeds (whole or milled)
Half cup sunflower seeds
1 cup pumpkin seeds
2 heaped tbsp chia seeds (whole)
1 tsp bread soda (gluten free)
Half tsp baking powder (gluten free)
2 cups cold water
* 3 tbsp psyllium husk powder (I made mine without this also and it held together well, so if you don’t have it, you can try it without it)
Pinch of pink himalayan salt
2 tbsp of mixed dried herbs
Blend pumpkin seeds and sunflower seeds together until milled.
Place buckwheat flour, almond flour and quinoa flakes in a bowl, together with bread soda/baking powder.
Add chia seeds, flaxseeds and milled pumpkin/sunflower seeds into the mix and stir together.
Slowly add the water, stirring all the time. If it gets too moist, just add some extra buckwheat flour to bind.
Put the mix in a greasproof lined baking tin and leave to sit for an hour.
Preheat oven to 350/180 Degrees.Then, pop in the oven and bake for 1 hour, testing with a skewer to make sure its fully cooked.
Remove from tin and cool on wire tray. Then, slice and cover with your favourite topping!
Until next time,
Love from me, Marie X
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