SEED BREAD by allergy cooking my way

SEED BREAD This is a repeat of a very popular recipe

Dairy Free

Gluten & Grain Free

Low Disaccharide

A very tasty bread,  particularly wonderful with avocado, and no grains!

Makes: 1 loaf

Prep time: 15 mins

Cooking time: 45 mins

Ingredients

  • 3 tbsp linseeds
  • 3 tbsp sunflower seeds, chopped
  • 3 tbsp pumpkin seeds, chopped
  • 1 tbsp chia seeds
  • 1/3 cup almonds, chopped
  • 1 1/2 cups almond meal
  • 1 tsp baking soda (bicarb soda)
  • 2 tbsp coconut flour
  • 6 whole eggs
  • 1 tbsp honey (if desired
  • juice of half a lemon or lime
  • 4 tbsp coconut oil
  • 1 tsp salt, pepper to taste
  • 1 tsp tumeric powder
  • 1 tbsp mixed herbs

Method

  • Preheat oven to 160’C
  • Grease and line a 20cm x 10cm loaf pan
  • In food processor, grind linseeds.
  • Add sunflower seeds, pumpkin seeds and chia seeds and almonds and grind until preferred consistency.
  • Add  almond meal, baking soda and coconut flour and stir well.
  • Mix in eggs, honey, lemon/lime juice, coconut oil, salt, pepper, tumeric and mixed herbs.
  • This mixture is thinner than usual bread making.
  • Pour mixture into lined loaf pan, and level the top.
  • Sprinkle with the extra almonds (or any chopped seeds).
  • Bake for 40-50 minutes, or until an inserted skewer comes out clean.
  • Remove from oven, and allow to cool in tin.
  • Store in an airtight container and refrigerate.
  • This bread freezes well.

Notes

I slice this loaf when cool, and freeze with 2 slices in each bag. This is easy then to take for lunches and doesn’t take long to defrost.

This recipe was adapted from Pete Evans “Fast food for busy families” book.


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