Revealing the Real You

Posts tagged ‘Wheat Free’



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


Porridge and Natural Yoghurt Bread

2015-06-03 07.12.00


This bread is both delicious and nutritious, and it is so easy to make! It is also gluten free, wheat free and dairy free!


1 x 500g Pot of Organic Natural yoghurt

2 x 500g (Fill empty Yoghurt Pot) Gluten free oat flakes

1 x Freerange/Organic Egg

1 teasp Bicarbonate of Soda

Pinch of salt (Pink Himalayan if possible)

Optional: Ground pumpkin seeds, sesame seeds, sunflower seeds, chia seeds

*I have also made this recipe using Quinoa Flakes and Soya Yoghurt, equally delicious!


Beat egg in a bowl. Add yoghurt, and then add oat flakes, bicarbonate of soda and salt. Mix all together and then pour into greaseproof lined baking tin. Bake in preheated oven at 200 degrees C for 20 minutes, and then at 180 degrees C for a further 25 minutes, removing from the tin for the last 10 minutes. Cool on a wire tray, wrap in greaseproof paper and store in fridge. Use within 2 days.

This recipe contains lots of fibre, which is great for healthy living! The fibre in oats is soluble which can be digested by the body and can help to reduce the amount of cholesterol that is in the blood. Soluble fibre dissolves in the gut to form a jelly like substance. This fibre slows down the release of glucose into the blood stream. Soluble fibre in oats help slow the digestion of food and therefore slow the blood sugar response. Insoluble fibre can’t be digested, so it passes through your gut without being broken down, and it helps other foods to move through your digestive system more easily.


Love from me, Marie X