Almond, Quinoa & Pumpkin Seed Bread

Superfood Bread

I’ve always been a bit nervous of making a delicious gluten free, vegan, super healthy bread, it just seemed like a very daunting and slightly impossible task, but after the success of my burger buns two weeks ago I realised that it was time to attempt it and what a simple success it was! I can’t tell you how easy this recipe is and how insanely awesome it tastes, it also left me feeling like a serious domestic goddess: seriously I was jumping all around my kitchen in such excitement! The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. It’s so great to have bread back in the house again too and I’ve been really enjoying slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes; homemade almond butter with banana slices and medjool dates; roasted red pepper hummus with bean sprouts and black pepper, healthy nutella with pieces of roasted hazelnuts… the list is just too awesome!

Something tells me this might be my most popular recipe yet and I know it’s something that a lot of you have been asking for for a while so I hope you love it! This type of nut and seed bread is so popular at the moment and seems to be popping up on blogs everywhere so I’m sure you’ll have come across similar versions on places like Green Kitchen StoriesOh She Glows or My New Roots (three of the best blogs ever) as well as lots of paleo versions using eggs not psyllium. I’ve changed the consistency of the typical bread though to make is smoother and softer as I like my toast to have a more traditional texture that kind of melts in your mouth, although I’ve left some whole pumpkin and sunflower seeds in there for a little crunch! Mine’s also totally gluten free as most of these types of recipes use oats, so I’ve moved to brown rice flour to make it easier for you all.

Almond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed Bread

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 (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

- salt and pepper to taste

Unfortunately there is no substitute for the psyllium husk powder – they work to stick the loaf together and I’m so sorry but they’re just essential for the recipe, I tried it without them and it was just too crumbly! They’re really easy to get hold of though, every health food shop sells them and google has endless links to sites that sell them too.

P.S. I just changed the recipe a little to the original changing the quinoa flakes which lots of you were struggling to find and instead using brown rice/buckwheat flour, I’ve also taken out the flaxseeds. I find this version works much better and I hope you do too!

Almond, Quinoa & Pumpkin Seed Bread

Simply place the almonds and one cup of the 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 then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut 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 forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smother in your favourite toppings and enjoy!

I normally store the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!

    1. ellawoodward Post author

      I’m honestly not completely sure as I haven’t tried it myself but I see no reason why it wouldn’t work x

      Reply
      1. coconuthead

        Hi Ella
        Great to see you and hear your story at the little shop of health on Saturday. I’m trying to make your gluten-free almond, quinoa and pumpkin-seed bread (taken from your telegraph article).
        Ive used brown rice flakes instead, its been cooking in the oven for 1.5hr now and its still goo – oops any tips? have i overdone the water/husks? Im not great with cup measurements.
        thanks
        deb

        Reply
        1. ellawoodward Post author

          Hi. I think sadly brown rice flakes are totally different in the way that they absorb water, which may be the issue! I measure everything with a standard coffee mug :)

          Reply
        2. Melissa

          Hi,
          Just to say that I made the bread yesterday and used brown rice flakes – it turned out perfectly. I forgot about it in the oven so it was cooking for an hour and twenty mins in the end, but as I say – absolutely perfect. And so ridiculously delicious. I was very skeptical it would work at all!! Sorry Ella! Thank you so much, it’s revolutionised gluten free bread and has made me happier than you could imagine!
          (ps I used actual shop bought cup measurements)

          Reply
    2. Jo Turner

      hi Ella, I would love your help – I have a 9 year old boy who is intolerant to cows milk (all milks), egg, brazil nut, almond and to a lesser extent gluten, wheat, garlic, beef and cashew. He also has a yeast problem so we have been told to avoid yeast, sugar, vinegars etc. I love the look of your Almond, Quinoa bread – what can I substitute for the almond? I would love some ideas for day time snacks for school with no nuts in as we are really struggling and also some ideas for breakfast too! He’s a good eater but the flat bread I made was not great, banana muffins are flat and need some inspiration! He can have xylitol and I have just bought egg substitute. Any ideas would be very welcomed. I am a new subscriber to your site via a friend daughter who is friend of yours (I think?!) and can’t work out how to print the recipes either without all the extra notes etc.
      Big thank you Jo

      Reply
      1. ellawoodward Post author

        Hi Jo. You could switch the almond for another ground nut – hazelnut could work well, would that be ok? As for breakfast things like oatmeal are great, I also have granola recipes which I love and eat with really thick smoothies for breakfast. Theres an awesome banana pancake recipe too! As for printing the recipes I’d just copy and paste the ingredients and recipe into a word document and then print that. Hope that helps!

        Reply
    3. Carolyn

      I made this today with quinoa flour. (It didn’t occur to me that I could find quinoa flakes in the cereal section of the store…. they definitely weren’t in the baking section.) Although I cooked it for well over an hour (20-30 minutes over… and my oven temp is pretty accurate) the bread is still soggy inside. I’m guessing that’s because I used the flour and not the flakes, but can’t know for sure until I try again….. I think it will be good toasted. Next time, I’ll try flakes and will cook it at a slightly higher temp. Thanks for the recipe!

      Reply
      1. ellawoodward Post author

        I’m so sorry it didn’t work, yes sadly I think that’s the difference as the flakes soak up a lot more moisture!

        Reply
        1. Kate

          Hi Ella,

          I love the idea of this recipe! I did have an issue with the cooking time, similar to one of the other comments. I used quinoa flakes (not flour) and put these in the food processor as per the recipe. I cooked the bread for over 2 hours and it’s still gooey in the middle. The outside is crunchy and golden brown.

          Could this have something to do with the size of the bread tin? I used a regular one.

          Thanks
          Kate

          Reply
          1. ellawoodward Post author

            Hi Kate. I’m so sorry to hear that, I’m not sure what’s happening as I make this all the time and it doesn’t happen – my bread tin is just shallow though, which I think might make a difference. Maybe next time fill it up half way and that should be perfect!

          2. Betsy

            Ella,
            Could you please give us the measurements of your “loaf tin” for this bread? Having the same size pan would likely help us be successful re-creating your loaf. Many thanks!

          3. femke

            Hi Kate,

            i often make a similar version of this paleo bread and it always works! I put the psyllium husk in the water and let stand for 10 minutes till you have a ‘gel’. I mix it at the end with the other ingredients and directly put it in a bread tin and press with hands or spoon. After an hour i put it in the oven..
            hope this will work
            femke

  1. Charlotte

    This is great! I’d like to know, what else can I use psyllium husk in? I’ve got a full packet and I know it’s a great fibre source, but Im not quite sure what to do with it! Would you have any ideas? :)

    Reply
    1. ellawoodward Post author

      I often put them in my smoothies for an extra burst of fibre, just blending a tablespoon in with everything else :)

      Reply
      1. Charlotte

        Oh great thanks!! They dont mix well in water and I was afraid they’d clump up – but I’m glad to know it works this way. THANKS :D

        Reply
  2. Sabrina@earlymorningoats

    This sounds simple, easy and yummy! I was wondering if its possible to use quinoa flour (ground fresh from quinoa) instead of flakes? This reminds me of the Life Changing Loaf of Bread by mynewroots. Wondered if you have came across that before.

    Reply
    1. ellawoodward Post author

      I’m honestly not totally sure as I have only tried it with quinoa flakes but I can’t see why it wouldn’t work with quinoa flour, I’d love to know how you get on! I haven’t look at that recipe but I love love love my new roots – it’s incredible!

      Reply
    2. ellawoodward Post author

      I just checked out the my news roots version and totally see what you mean – thank you so much for pointing it out, I’ve now edited the info on the recipe to say about her one! These recipes are so awesomely popular at the moment, not sure if you’ve seen them on green kitchen stores or oh she glows too but I love that everyone is sharing the healthy ideas! :)

      Reply
      1. Sabrina@earlymorningoats

        Thanks for sharing the link for the nuts & seeds bread on Green Kitchen Stories and Oh She Glows too. I have yet to check that out. It’s definitely great to be sharing such healthy recipes and I’m sure everyone has their own favourite version. Just like banana bread or raw cakes that’s all the trend now!

        Reply
    1. ellawoodward Post author

      Sadly it’s not quite the same thing so I don’t think it would work in the same way, sorry!

      Reply
    1. ellawoodward Post author

      Hi Martha. I’m so glad that you love the look of this! I haven’t tried making it, but I’m sure it would work – I’d love to know what’s it’s like if you try it! :)

      Reply
  3. Celine

    HI Ella,

    looks amazing!
    I actually miss bread as I eat gluten free -:)
    2 questions though: what are quinoa flakes? I know quinoa and quinoa flour but not sure what you mean by flakes…
    Can I soak all teh seeds and nuts before hand no problem?
    Thanks a lot
    Celine

    Reply
    1. ellawoodward Post author

      Hi Celine. I’m so glad that you love the look of this! Quinoa flakes look like this – http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/400361_Quinoa_Real_Organic_Quinoa_Flakes__500g.html They’re the ones that people use to make quinoa porridge. And yes you can absolutely soak the nuts and seeds but you’ll need to dry them out again by dehydrating them or cooking them at 40C for about eight hours so that they’re hard again. Hope that helps!

      Reply
        1. ellawoodward Post author

          If I don’t have my dehydrator then I cook them at 40C for about eight hours, it seems to take that long to make them hard again :)

          Reply
          1. Celine

            Thanks Ella, I think for once I will not soak teh nuts then-;) I cant wait to try it and let you know how it goes. I do buy gluten-free bread in health food stores but I find it very processed, dry and not very tasty.
            Keep spoiling us, you are beautiful and magic. Love from Berlin

  4. Sunny

    Hi Ella!
    I just discovered and am madly in love with your blog! I made sweet potato brownies yesterday – divine. My husband has no idea; I told him it was cacao fudge. On to making this bread this weekend. I would like to use almond meal (finely ground 100% almonds). Do you think measurement of 1 cup would be the same or should I use a little less?

    Many thanks,
    Sunny

    Reply
    1. ellawoodward Post author

      Hi Sunny. I’m so glad that you love my blog and that you had such success with the sweet potato brownies, it’s always such a good sign when someone doesn’t realise that they’re eating something so healthy! I hope you both love the bread recipe just as much! The measurements of almond meal and ground almonds are very similar but you’d get a little more almond meal in a cup so I’d do 3/4 of a cup of it. Hope that helps! Have a lovely Sunday

      Reply
    1. ellawoodward Post author

      Hi Vanessa. I totally agree, I’d seen lots of paleo versions on pinterest and the the green kitchen recipe but I hadn’t looked at the my new roots version until last night, thank you both so much for pointing it out! I’ve now edited the info on the recipe to point out her one! Have a lovely Sunday and thank you again :)

      Reply
  5. Eliza

    Hi Ella,

    I looove your blog with the amazing recipes and the always beautiful pictures! :)
    Just one question about this recipe: How much salt would you recommmend for a tasty bread?
    Love to hear from you!

    Eliza

    Reply
    1. ellawoodward Post author

      Hi Eliza. I’m so glad that you love the blog so much, thank you! I’m not totally sure about the salt as I didn’t measure it exactly, but I like my bread quite salty so I’d say I used about a small teaspoon’s worth of pink himalayan salt. You could add 1/2 a teaspoon and then try the mix and see what you think and add the other half if you’d like more. Hope that helps! Have a lovely sunday :)

      Reply
  6. Amelia

    Hi Ella, I just wanted to let you know that I absolutely ADORE your blog and the incredible, delicious recipes you post. I check your instagram multiple times a day for inspiration – I’m 16 and really interested in healthy living and your beautiful recipes give me fantastic ideas. Thank you so much for being so inspiring and all the effort you put into your recipes!
    Also, a quick question – I’ve noticed you have recipes with fish, do you yourself eat any fish or meat? Or do you prefer to follow a plant based diet now? Thank you!

    Reply
    1. ellawoodward Post author

      Thank you so much Amelia! I’m so glad that you love the blog and instagram so much! I didn’t realise that I had any fish recipes on here, which one are you referring to? When I first started eating this way I ate some fish, no meat, but now I’m totally plant based and feel so incredible eating this way but it’s not for everyone and some people feel better eating 80% plant based with fish and eggs on the side so I think you just have to listen to your own body. Eating 80/20 is a great way to ease into totally plant-based eating too :)

      Reply
  7. Eilama94

    This looks so good! Im gonna make later today! But one question. I have just started to eat like you do, but do you have any ideas to what I can eat as a nightsnack. I usally eat supper 4, so Im hungey agian at 8…

    Reply
    1. ellawoodward Post author

      Thank you, I hope you loved it! For snacks I often have a piece of toast with sliced banana and almond butter or some rice cakes with guacamole/hummus and sliced tomatoes, a juice or smoothie or some dried fruit and nut butter. Hope that helps!

      Reply
    1. ellawoodward Post author

      I haven’t measured the pan and I don’t have it with me right now, but I would guess that it was eight to nine inches long :)

      Reply
  8. Leah

    Hi Ella! I just startet following you, and you are such an healthy inspiration! I am trying to work myself back to eating more of the nutritious food these days, and your blog really makes it all so much more fun. All the great foods you can eat! Ah. I just have one comment/question… I see there are a lot of sunflower seeds being used in many recipes (by many people), and in my nutrion science degree I´ve learned that sunflower seeds especially one should be careful with because of its high content of cadmium. Have you learned anything about this, and what is your take on it? I quess there is no problem in switching them out with other seeds, but just wondering…
    Keep up the good work!:)

    Reply
    1. ellawoodward Post author

      Hi Leah. I’m so glad that you’re finding the blog such a great source for getting into nutritious eating, it’s so awesome to hear. It’s so interesting that you say that about sunflower seeds, I’ve actually never come across it before in my research but I’m going to look into it now – thank you for letting me know! :)

      Reply
  9. Christine

    I tried this bread but substituted ground chai seeds for the husk. I also cooked it in my toaster oven. It just wouldn’t cook through after an hour so I am thinking you can’t substitute the husks. It is very moist so I just cut into slices and I will toast or pan brown when needed. Also be sure to add enough salt. I put 2 good pinches but it could use a bit more. I will try again but it is a great bread idea and easy to make (if u follow the recipe) :)

    Reply
  10. Rachel

    Dear Ella, this sound fabulous and since my two and a half year old niece has just been diagnosed with coeliac disease your post is very timely. I will be trying this soon, although I am not quite sure how I will convince her that ‘bits’ are good in bread. Negotiations with kids can be ‘fun’. Thanks for the recipe, Rachel

    Reply
    1. ellawoodward Post author

      Thank you so much, so glad that you love the look of this! I hope your niece loves it, I’m sorry to hear about her coeliacs though. If shes not a fan of ‘bits’ then you can leave them out totally, although you will then need a little less water. Enjoy!

      Reply
  11. Pure Ella

    What a great loaf of goodness!
    I love it!
    I have made a seedy bread a little while ago, but still didn’t make it to the blog…. I love this one though!
    Yum!
    xo ella

    Reply
  12. Cassie

    Hi Ella,

    I tried to make this bread night as it looks so amazing! But unfortunately it didnt turn out. It’s all wet inside and will not dry out or cook any longer even with further cooking. I used 1 cup of almond meal but all the rest was the same. I let the dough sit for about half an hour but I’m thinking it may have needed longer, or it might’ve needed some more almond meal or quinoa flakes. I’m really keen to give it another go, any suggestions? Thanks heaps. Cassie

    Reply
    1. ellawoodward Post author

      Hi Cassie. I’m so sorry to hear that, I’ve been thinking a lot about why it didn’t cook properly and I can’t figure it out! Was the mixture quite runny when you put it into the oven?

      Reply
  13. Pamela Laidlaw

    I made this yesterday and toasted it with avocado & sardines for lunch today…… PERFECTION! I love your work!

    Reply
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    1. ellawoodward Post author

      I’m so happy to hear that you made it and loved it! Yes you can absolutely freeze it, I’d advice slicing it and then freezing so that you can just take out as much as you need each time :)

      Reply
  15. Joana

    Hi Ella, I’ve been making my own gluten free bread for quite some time. You say that there is no replacement for the husks, I actually hadn’t come across these, but I do use xanthum gum. It acts as a glue, so the bread/cakes don’t crumble apart. Any thoughts on this?

    Reply
    1. ellawoodward Post author

      Hi Joana. Yes it’s absolutely true, xanthum gum does act in a similar way, but it’s also super processed and not natural at all so I’m not a huge fan but you are so right that it stops it from crumbling. :)

      Reply
  16. Karin

    Hi Ella,
    Can’t tell you how long I’ve been looking for a GF bread recipe that actually tasted good. Wow – this one is amazing. I lathered it with butter and sprinkled some extra salt on it at ate it fresh out of the oven. All I can say is — YUM!
    So I actually had to DOUBLE the cooking time. It was in well over an hour before the dough was less sticky and it had a good crust on it. My husband says it could have cooked even longer. The batter/dough had completely absorbed the water before I baked it, but maybe if I let it sit even longer (like an hour) before baking it, the cooking time would have been less.
    Regardless, it has a wonderful flavor (I used 1 tsp sea salt and felt it still needed more) and texture. This recipe is a keeper. So grateful to you, Ella, for sharing this bread with us. I’m your fan!
    Karin

    Reply
  17. Collin

    Hello! I couldn’t find any raw sunflower seeds in my local grocery stores, so I substituted extra flax seeds (using 1cup instead of 1/2). However, my loaf didn’t start browning until it had baked for roughly an hour and after maybe 1.5 hours (I haven’t kept track–just kept resetting the timer to 15 minutes), the outside is nice and brown, but everything on the inside is doughy. The dough was firm when I put it in the pan, although I did use a glass pan instead of a tin one. Any thoughts?
    Thanks!
    Collin

    Reply
    1. ellawoodward Post author

      Hi Colin. I think the problem was the flax seeds instead of pumpkin seeds as pumpkin seeds are really important for making the ‘flour’ part of the mix and flax just don’t work in the same way for that, I’m really sorry!

      Reply
      1. Collin

        Hi Ella,

        I used pumpkin seeds for the flour and whole pumpkin seeds in the mix. What I didn’t use what sunflower seeds. I know ground flaxseeds absorb water, but I wasn’t sure if the whole flaxseeds I substituted for the sunflower seeds have the same effect.

        Sorry for the confusion!
        Collin

        Reply
        1. ellawoodward Post author

          Oh I see, sorry for getting so confused! Ground flaxseed are different in how they absorb water so I guess the difference must have been the lack of sunflower seeds, I would guess because they are much bulkier!

          Reply
  18. Yuritzi

    Hello ella this’ recipe looks so tasty, I love it and I can not feel guilty about eating bread, because everything is so natural and healthy, free glueten meal.But the love for eat bread only gain weight and poison my body. It was a pleasure finding your blogg and your recipes that have inspired me to change my eating habits, for years I tried to lose weight and natural l think I need your recipes for that goal .

    Your inspired me to make my own recipes making them small changes like incorpate species or make my own milk rice or amaranth..
    I have a question for this recipe i can use the
    organic sea salt citrus?
    thanks for your recipes I love when I find a new recipe!!!!

    Yuri

    Reply
    1. YURITZI

      Hello ella this’ recipe looks so tasty, I love it and I can not feel guilty about eating bread, because everything is so natural and healthy, free glueten meal.But the love for eat bread only gain weight and poison my body. It was a pleasure finding your blogg and your recipes that have inspired me to change my eating habits, for years I tried to lose weight and natural l think I need your recipes for that goal .

      Your inspired me to make my own recipes making them small changes like incorpate species or make my own milk rice or amaranth..
      I have a question for this recipe i can use the
      organic sea salt citrus?
      thanks for your recipes I love when I find a new recipe!!!!

      Reply
    2. ellawoodward Post author

      Hi Yuri. I’m so glad that you love this bread so much and I’m so happy to hear that the recipes are inspiring you to change your eating habits, I hope these changes are making you feel amazing. For the recipes you can absolutely use organic sea salt citrus! :)

      Reply
  19. Daphne

    Hi Ella,

    Thanks for this lovely recipe! Just finished baking the bread, took about 1,5 hours for it to cook through and sound hollow. It looks and smells amazing, so I have good hope that it’ll taste great too onze it’s cooled off. I’ll be sure to let you know…

    Kind regards,
    Daphne – the Netherlands

    Reply
    1. ellawoodward Post author

      Hi Daphne. It’s my pleasure, so glad that you love the recipe! Wierd that it took so long to bake though – how did it turn out once you cut it?

      Reply
    1. ellawoodward Post author

      It’s a plant based soluble-fibre, kind of like ground flax seeds or oat bran. It’s one of the best sources of fibres as it acts like a glue to sweep up everything in your intestines and wash them out. The same properties allow it to stick everything together in the bread. Hope that makes sense!

      Reply
  20. Sera

    Thank you, Ella! Finally made this bread a couple of weeks ago – working on making another two loaves today…JUST LOVE IT!!! So grateful to you to finally be able to eat tasty bread that fills me up and is high in fiber and protein! Thank you!!!! XO

    Reply
  21. Lauryn

    I made this on Sunday and it is the most delicious, easy bread I’ve ever made! I used ground flax instead of the seed and it still turned out perfectly. thanks for the awesome recipes! love your website:)

    Reply
    1. ellawoodward Post author

      I’m so glad that you loved this so much! Awesome to know that the ground flaxseed works too, thanks for sharing :)

      Reply
  22. kathryn

    hello. I too am noticing it’s taking a lot longer to cook. I’m making it now, it smells delicious, but it’s been at least an hour. the outer portion is nice and crisp and browned as if ready, but the inside is very raw still. Hoping it won’t burn. you and your blog are beautiful.

    Reply
  23. Jen

    I absolutely LOVE this bread!! Tastes amazing with vegemite (yes, really), avocado and semi dried tomatoes. So glad I found this recipe!

    Reply
    1. ellawoodward Post author

      Thank you so much, I’m so glad that you love it! I can imagine that the vegimite, avocado, sun dried tomato combo is amazing too!

      Reply
  24. robyn

    Thank you love your site, can’t stop talking about it, i made this yesterday ..It’s great toasted with vegimite and avocado, never had time to put anything else on it as i had to try it straight up….lol…. Made the pizza crust as well, so lovely.

    Reply
    1. ellawoodward Post author

      So glad that you love the site so much and that you enjoyed the bread and the pizza, so awesome to hear!

      Reply
  25. Erica

    These look awesome! I am in love with these buns from my local bakery that are made from Organic quinoa flour, organic brown rice flour, sorghum flour, freshly ground flaxseed, chia seeds, psyillium husk with organic pumpkin seeds. Yours sounds pretty close. Do you think I can skip the almonds and replace with sorghum and rice?

    Reply
    1. ellawoodward Post author

      I’ve never cooked with sorghum so I can’t really say to be honest, really sorry! I don’t see why it wouldn’t work but I just can’t promise it will! :)

      Reply
  26. Julia

    I’m trying this recipe today but just wanted yo say how gracious you are in your responses…and how you give credit to others who inspired you…if only more people were like that…I can see your recipes evolve with much love

    Reply
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  28. Mariam

    I baked this for the first time and it’s delicious! I’ve tried a similar recipe which ended upbin the bin because I undercooked it beyond the point on salvaging, and unfortunately I undercooked this one as well however I sliced it up and dried them out in the oven! I’m enjoying a slice toasted now with zaatar, so good! Thank you!
    I was also wondering how long it lasts in the fridge!

    Reply
    1. ellawoodward Post author

      So glad it worked out in the end! It keeps for about 5 days in the fridge, the other thing to do is slice it and keep the slices in the freezer – then they last for ages!

      Reply
  29. Ginny

    Maybe the bread is coming out raw in the middle because the psyllium husks are supposed to be powdered.
    You should change the recipe to “powdered psyllium husks”.
    I had to read all of the way through all of the comments to find out the psyllium husk was powdered.
    I’m on my second loaf in the oven. Unfortunately I didn’t see that comment in time or I could have powdered the husks.
    I can’t wait to have a loaf come out properly.

    Reply
    1. ellawoodward Post author

      Thank you so much for the advice, I think you’re so right and I totally overlooked that and have now changed it – thank you! Hope the second loaf works better :)

      Reply
  30. Freya

    I made this a couple of days ago (I saw the recipe on tumblr) and it is super yummy! I didn’t have any flaxseeds but I was too impatient to wait until I next went food shopping so I just increased the amount of sunflower seeds! I topped it with white bean and basil hummus and roast capsicum and it was awesome!
    I’m so glad I’ve discovered your blog, Ella!

    Reply
    1. ellawoodward Post author

      Thank you so much Freya! I’m so glad that you love it and awesome to know that it works great without the flaxseeds! Love the sound of your white bean and basil hummus too! :)

      Reply
  31. freya

    Just made this and it’s delish….THANKYOU!! One question though…I have always avoided pumpkin seeds because I had been told they weren’t good for women to eat large amounts of due to being high in male hormones…..do you have any suggestions of what I could use instead of the pumpkin seeds? xxx

    Reply
  32. Ausrine

    I just blended the three dry ingredients and got more like butter, not flour :S I don’t have a food processor, so I used my Vitamix, maybe that’s why? I used whole quinoa, not the flakes, but I don’t think that would change the texture completely. I will still try to make the bread and let you know what happens :) Thanks!

    Reply
    1. ellawoodward Post author

      Hi. It may be the vitamix but my guess is that you blended them for too long, just blend them until they form a flour (which in a vitamin is probably only around 10 seconds) and if you keep blending thats when they turn into a butter. Hope that helps!

      Reply
  33. Ausrine

    It came out awesome, thanks a lot!!! I wonder if I could put more quinoa and less nuts so it’s a little less fatty. I’ll try that next time :)

    Reply
  34. Melissa

    Hi Ella – just wondering if you put the chia seeds in at the same time as the psyllium husks, flax seeds, sunflowers seeds etc…or do you wait until after it has been sitting for an hour? Thanks!

    Reply
    1. ellawoodward Post author

      Hi Melissa. Sorry the recipe isn’t clear enough on that – yes you add the chia seeds at the same time as everything else. Hope you love the bread!

      Reply
  35. Nicky

    Why do you say unfortunately there is no substitute for the psyllium husk powder? Is this usually something to be avoided? ps love your blog – there was a reference to it in this months Runners World.

    Reply
    1. ellawoodward Post author

      Hi Nicky. So glad that you love the blog, thank you! No it’s not something to usually be avoided it’s just I get a lot of questions about substitutions so before lots of people asked I thought it was easier to let everyone know on the ingredients list! I had a look at runners world this morning and couldn’t see the reference, I’d love to know (if you can remember) where abouts you saw it? :)

      Reply
  36. Lyndy

    Hi Ella,
    Fabulous recipe thank you! I made the bread yesterday and turned out perfectly. Delicious, the whole family loved it including the kids. Really filling and substantial too. Love your website and recipes. Am definitely going to try some more of them! :)

    Reply
  37. Merquit

    Hi Ella, I would like to know if i can substitute the quinoa flakes for red quinoa. If yes, should I cook the quinoa first?
    Many thanks!
    Merquit

    Reply
  38. Wendy

    Thanks so much for this! I had made the oat psyllium bread when I went wheat free but have since realised the oats didn’t agree with me either and I needed gluten free. I was going to try quinoa instead myself with the recipe but wondered if anyone else had tried it…..wallah! This looks great and now I don’t need to try failed attempts that forever need tweaking :) Thankyou and what a great blog!

    Reply
  39. Rebecca

    Hi Ella, I don’t have access to buying any psyllium husk powder, but could I use eggs instead to bind the mixture together? If so, how many? It looks a lovely recipe. X

    Reply
  40. Marianne

    This is a fabulous recipe, it did take a little longer to cook though but tastes amazing far too good to be healthy, thankfully very rich so only needed a thin piece. Would appreciate advise as to how to store it and whether it would freeze?
    Will enjoying trying more of your recipes

    Reply
  41. Pingback: Almond, Quinoa and Pumpkin Seed Bread | quarteracrelifestyle

  42. Jen Skovajsa

    How long does it keep in the fridge for? I made it over a week ago and didn’t freeze it (I will next time) As I only eat a small piece every couple of days am wondering if I should put the remainder in the bin and make a fresh one?

    Thank you—-love your dedication to this blog and your instagram x

    Reply
    1. ellawoodward Post author

      If it still tastes good then keep eating it! You’ll know when it’s not the best anymore, it should last just over a week. Freezing slices is a great way of making it last longer! x

      Reply
  43. Julie

    Thankyou Ella! You have helped me to stick with the gluten free thing – i have missed decent toast so much!!! i made your bread today and it turned out amazing. :)

    Reply
  44. Mariam

    Ella, you’re amazing! I’ve made this 3 times so far and it’s fab! It’s so versatile I don’t even need to be accurate and I also successfully used buckwheat groats instead of the quinoa flakes! I bake it at 160 for about an hour though and I find that perfect!

    Reply
  45. Chris

    Thanks for sharing! Wonderful recipe. It’s my new standard bread, so much healthier than the gluten free bread you buy at store.

    Reply
  46. Andrea

    Thank you for the great recipe! I made it today and really enjoy it and my 1 year old likes it too (and my 3 year old tried it, which says a lot!). I only had one bread recipe I liked that was yeast-free, sugar-free, gluten-free and nutritious, and I think I like this one even more. It’s nice to have variety too :)

    Reply
  47. Raelene

    Hello, just stumbled across your site last week…so glad. Made the bread immediately, and it is just perfect!! Your recipe is EASY, and I recommend everyone try it, it may take a little longer in the oven, but the results were fantastic. Can’t wait to make more of your very delicious recipes!! I love fig and walnut bread,but the only options here Western Australia are not gluten free…..can you please create more bread recipes!! No pressure!! Thanks for your lovely inspirational blog. Regards Raelene

    Reply
    1. ellawoodward Post author

      I’m so glad that you found my blog and that you love it! I’m looking into more bread recipes at the moment, fig and walnut bread sounds like an amazing idea!

      Reply
  48. Claudia

    Hi Ella- I am going to try and make this recipe and was gathering ingredients. What exactly is quinoa flakes? Can I just put quinoa into a food processor? Also, I got Yerba Prima which seems to be a Psyllium Husk powder mix and I was wondering if you thought this would be the same. Thank you! Can’t wait to try it out!

    Reply
    1. ellawoodward Post author

      Qunioa flakes look similar to oats but made of quinoa. They’re easy to find online or health food stores, sadly it’s not the same as putting quinoa into the processor. And yes psyillium powder is great!

      Reply
  49. Raelene Sharp

    Hello Ella, just made my second loaf….omitted the herbs and added chopped walnuts and dried figs, and fennel seeds….a triumph!!! Smells divine when in the toaster! Thank you once again for the recipe. Regards Raelene

    Reply
  50. Joyce

    Hi Ella! I’d really love to make this recipe, but haven’t found the psyllium husk powder yet in Amsterdam. What I do have is an all natural baking soda, do you think that will do the trick as well?

    Thank you so much for all your inspiration :) !

    Joyce

    Reply
    1. ellawoodward Post author

      Hi Joyce, I’m not sure to be honest but my guess would be no sadly. Can you not get it online? :)

      Reply
  51. Kasia

    Hello deliciously Ella!
    This is awesome website and did you publish a book yet? If not you should because the recipes are my favourite!
    One little question… What size is your loaf pan?
    And I’ve vote rye flakes…do you think that will
    Work too?

    :-)

    Reply
    1. ellawoodward Post author

      I’m in talks about the book at the moment, very exciting! I’m not sure the size of the pan, I’d guess around 8 inches. I’ve never cooked with rye flakes so I can’t promise they will work but I think the should :)

      Reply
    2. hannah

      Hello, did you try the rye flakes? I was thinking of trying the same – having difficulty finding quinoa flakes near me and rye seems lie a good alternative

      Reply
  52. Lana

    Hi ella,
    I love this bread it is fantastic best bread that I found so thank you. I have one question though… you know how when normally cooking quinoa you have to wash/rinse it should we do this to the quinoa before blending it into a flour for this bread?

    Thanks in advance and thank you for a great blog def my fav

    Reply
    1. ellawoodward Post author

      Hi Lana. So glad that you love the bread! I have to admit I always but my quinoa flour as it works out much cheaper, so I’m not sure – sorry!

      Reply
  53. Pingback: 002- Blog Response: Supreme Ruler of the Universe | 22 yr old female

  54. Raelene

    Hello again! I made my third loaf, and this time added chopped hazelnuts, raisins and chopped dried figs….very delicious indeed. I also showed my mum how to make her first loaf and several friends have also made your bread. I still like your Italian herbs loaf, but am enjoying omitting them and using the fruits and nuts..just to try! Smothered in maple butter for breakfast this morning…very indulgent and thoroughly delicious. Thank you once again for your lovely recipes and for sharing them. Merry Christmas

    Reply
    1. ellawoodward Post author

      Thank you Raelene! So glad that you and your mum love this so much! I hope you all have a wonderful Christmas too x

      Reply
  55. Joyce

    Aaah so happy! I just found out that we do have psyllium husk in Holland! It’s called ‘vlozaad’ powder (literally ‘flea seed’ haha, no clue why they cal it like that here).

    So now I’m so excited to make this loaf! How long do you think you can store this? And how? :)

    x Joyce

    Reply
  56. Natasha

    I have attempted this loaf twice and followed it exactly but each time it still remains viscous inside of the loaf after an hour plus of cooking. Is the viscosity a normal attribute or is something wrong?

    Reply
    1. ellawoodward Post author

      Hi Natasha. I’m so sorry to hear that, I’m really not sure why it would have happened as I’ve made this so many times and never have it happened. I have two thoughts – did you let it sit long enough that the mix was totally stuck together with no liquid left at all? How thick was the loaf? Maybe if it was too thick if couldn’t cook through?

      Reply
  57. Jess

    Hello,
    I would love to tre try this recipe out but do you know if it’s possible to substitute the quinoa flakes för oats? And perhaps use less water, because they don’t absorb as much water right?
    I would love to heat back from you so I can give this awesome bread a go!
    Have a great day!! :)

    Reply
  58. Janeece Gonzalez

    IN THE PUBLISHED RECIPE IT DOES NOT STATE WHEN TO ADD THE CHIA SEEDS. I’M THINKING WITH THE DRY INGREDIENTS, AM I RIGHT? THANKS. JANEECE

    Reply
  59. J

    Do you use english cups or american cups, thought I’d ask before trying to bake this bread since there’s quite a difference between the two. Or do you have the recipe in dl?
    Usually I will just convert any recipe myself but without knowing if it’s english/american measurements I can’t… :)
    Be well!

    Reply
  60. Louisa

    I disagree that this is like a copy the the My New Roots recipe. This has no sweetener or oil, a big difference. The principle is similiar, & we need these variations to suit the range of needs. I intend to try the mynewroots recipe, too, but will need to make some modifications. Yours is currently standing, waiting & will be baked soon. I have family who need this too, so we’ll see how it works out tonight. Thank you for your creativity.

    Reply
  61. Joyce

    Hi Ella! What was the size of the loaf tin you used?:) I’m trying to find a good one, do you think a ‘cake tin’ will do?

    Love,

    Reply
    1. Louisa

      I made the loaf yesterday, & it was perfect. The mix wouldn’t all fit in the tin, so put the overflow in muffin pan. My other family member who also needs this diet was impressed too, so I might be making the loaf a lot! thanks Ella. You’ve solved the ongoing frustration of 2 families with unsatisfactory bread!

      Reply
    2. ellawoodward Post author

      Hi Joyce. It’s about 6-8 inches long and quite shallow, I just fill it so it’s a couple of inches thick so yes a cake tin will be great just make sure it’s not too deep! x

      Reply
  62. queen of green

    Hi Ella, I’m looking forward to making this loaf and wondered if you could suggest a non-grain alternative to quinoa flakes (for us paleos!).
    Many thanks.x

    Reply
  63. Katie

    Hiya. I just finished making your loaf this afternoon. I only used 2 1/4 cups of water but kept everything else the same and it came out perfectly. My partner loves it too. Thank you for the beautiful recipe, It’s going in my recipe box.
    Katie (Auckland).

    Reply
    1. Carolyn

      I’ve been making this bread for a few months now and eat it daily!…. I also found that reducing the amount of water to 2 1/4 cups works best for me…. thanks again for the great recipe.

      Reply
  64. Bella Warwick

    Hey Ella!

    Tried this recipe and it came out perfectly. Loved it! It’s definitely an acquired taste but it’s strangely delicious. :)

    Reply
  65. Charlotte

    My loaf is in the oven- so far everything has gone exactly as the recipe jas said it should.
    Fingers crossed!! :)

    Reply
  66. Naomi

    I LOVE your website. Discovered it about 4 months ago and have been trying many of your recipes. This bread was so easy to make and so delicious. One of my favourite recipes on the website. Thanks for a great, super simple bread that I can eat!

    Reply
  67. Brooke

    Have you recently changed this recipe. I made it last week and it called for different ingredients than are listed now. There was no buckwheat or brown rice flour. And it had flax seeds. Plus the actual list of ingredients called for quinoa flakes. Instead of saying it only in the text, recipe title, and comments. I am so confused!

    Reply
    1. ellawoodward Post author

      Hi Brooke. Yes I’d been experimenting with a few variations and just changed it today – sorry for not changing the title too! I find this variation works better but the old one is amazing too!

      Reply
  68. Lizzie

    Hi Ella,
    Could you please tell me the measurements for the recipe before you changed it? I had all of the ingredients ready to go (flaxseeds, quinoa flakes etc) but didn’t write them down. I love the original version, but once I’ve used up my flax seeds and quinoa flakes I’ll definitely try the new one!!
    Thanks so much

    Reply
    1. ellawoodward Post author

      Hi Lizzie. I don’t have the recipe written down sadly, it was 1/2 a cup of flaxseeds though and one cup of quinoa flakes – I think that’s really the only difference. Hope that helps!

      Reply
  69. Ines

    Hi Ella!
    First of all…I love your blog! It’s really amazing and has inspired me for eating more and more healthy.
    Regarding this bread, do you think the chia seeds are really important? Do they have a “special” role or can I omit them?
    Is just because chia seeds are so expensive here, that it would make a huge difference.
    Thanks!

    Reply
    1. ellawoodward Post author

      Hi Ines. The chia seeds help to stick the bread together so they are quite important. They last forever though so if you buy them they won’t be wasted!

      Reply
  70. Vanessa

    Can you please post the almond-quinoa-pumpkin-seed-bread recipe?
    I saw it a couple of weeks ago and today I bought all the ingredients and I went to make it tonight but the recipe has disappeared.
    Thank you.
    Vanessa,

    Reply
    1. ellawoodward Post author

      Hi Vanessa. I’m so sorry but I changed the recipe so I won’t re-posting the old one, the major difference is just the quinoa flakes being replaced with buckwheat flour and no 1/2 a cup of flaxseeds!

      Reply
  71. Naomi

    Hi Ella,

    I was so sad to find that you have changed the recipe before I had it written down. I made this bread for the frist time 3 weeks ago, loved it SO much that I put some of my clasmates onto your website for this recipe. (we are at the Canadian School of Natural Nutrition doing our holistic nutritionist diploma) I ran out of my bread today and logged on only to find that you have changed my fav recipe! I loved using the quinoa flakes and flax seed. My bread worked out so well with the original recipe….almond, quinoa, pumpkin bread. Any chance you could tell me the amounts you used of quinoa flakes and flax seed? I prefer to have the quinoa flakes and not rice flour.
    Thanks. Keep up the great blog. My absolute favorite.
    Naomi

    Reply
    1. ellawoodward Post author

      Hi Naomi. The bread had 1 cup of quinoa flakes and 1/2 a cup of flaxseeds – those were the only differences!

      Reply
      1. Naomi

        Thanks so much Ella. I love and have shared this recipe and your blog with many girlfriends.
        Your recipes are simple enough for everyone to make but taste so complex. I love them all. I am excited about your cookbook and can’t wait until it’s in print!!
        Keep up the great work,
        Naomi

        Reply
  72. Maya

    Hi ella
    i just want to say thank you for this recipe. i havent actually tried it yet but its exactly the bread recipe i have been looking for. i have been making the life changing loaf from my new roots, but dont like the flax seeds in that recipe and was nervous to start experimenting with other ingredients. im also delighted that you incorporate buckwheat flour, as i love buckwheat in everything especially bread. i already know this will be my new go-to bread recipe. cant wait to try it! ill let you know how mine turns out

    Reply
  73. Maya

    Hi ella
    i just want to say thank you for this recipe. i havent actually tried it yet but its exactly the bread recipe i have been looking for. i have been making the life changing loaf from my new roots, but dont like the flax seeds in that recipe and was nervous to start experimenting with other ingredients. im also delighted that you incorporate buckwheat flour, as i love buckwheat in everything especially bread. i already know this will be my new go-to bread recipe. cant wait to try it! ill let you know how mine turns out

    Reply
  74. Maya

    Hi ella
    i just want to say thank you for this recipe. i havent actually tried it yet but its exactly the bread recipe i have been looking for. i have been making the life changing loaf from my new roots, but dont like the flax seeds in that recipe and was nervous to start experimenting with other ingredients. im also delighted that you incorporate buckwheat flour, as i love buckwheat in everything especially bread. i already know this will be my new go-to bread recipe. cant wait to try it! ill let you know how mine turns out

    Reply
  75. Lucy

    ACCCCKKKK!!!!! I went to the trouble of ordering Quinoa Flakes on Amazon when I couldn’t find them in my local shops. They came yesterday. I finally lined up all the supplies and you changed the recipe! I don’t have buckwheat or brown rice flour.

    REALLY??? Oy.

    Reply
    1. ellawoodward Post author

      Hi Lucy. I changed it to try and help people like you who can’t find quinoa flakes so that wasn’t the nicest comment! The original recipe is 1 cup of quinoa flakes instead of buckwheat flour and then an extra 1/2 a cup of flaxseeds

      Reply
      1. Lucy

        Update: Even with the added difficulty of having to order 1/3 of the ingredients online (pardon my carbon footprint), this was seriously worth the effort because THIS BREAD IS DELICIOUS!!!!!! Thank you!!! Please consider including the original recipe with alternates on the blog. I think the flax seeds are a great addition. I used the original recipe and used 2 1/2 cups of water but let the mixture sit for a couple of hours, not one. re: baking time, I made two loaves. One in a mini loaf pan half filled. And one in a shallow baking dish. I cooked them for 1 hour 20 mins. They are perfect. THANK YOU.

        Reply
        1. Louisa

          Lucy, when I made this bread, I put some in a muffin tray, only 1/2″ thick. They not only cooked more quickly but they were the perfect size for me. I shall do the same when I use the updated recipe. Louisa

          Reply
          1. anna

            This is the second time i have made this bread and it tastes absolutely awesome and very filling i have mine with almond butter and halloumi sometimes thank you for sharing this recipe I love it.(so Yummy) x

  76. Julie Mason

    Hi – I have made this twice – couldn’t find quinoa flakes so used millet flakes – it worked very well & it is delicious. One thing – any chance you could publish this with Grams instead of cups – don’t have proper measuring cups so the proportions are not right when you then have to use a tablespoon of other ingredients, I also used more sunflower seeds in the flour as I ran out of pumpkin seeds but it still worked!

    This recipe is a great find & well worth the effort, thanks.

    Julie

    Reply
  77. Francina

    Ella this was so great! PLEASE publish a recipe book asap; your food and, not to mention photography skills, deserve a hardcover book to muse over with morning coffee!

    Reply
  78. Cat Flynn

    Hi Ella,

    A friend found your blog and we are totally in love. My diet has improved so much since following your blog. Very inspirational! This superfood bread is so yummy but mine did not rise at all. So I’m eating superfood sticks!! I use baking “cups” 1/4 cup=60 ml, 1/2 cup=15ml and 1 cup=250ml, are these equivalent to the amount you used? My mixture was a bit crumbly and I used the 2 cups of water, have you any suggestions?

    Reply
    1. ellawoodward Post author

      Hi Cat. I’m so glad that you and your friend are both enjoying the blog so much! This bread doesn’t rise much at all as it contains no yeast etc, it’s a dense bread. For cups I use a standard coffee mug to measure everything

      Reply
  79. Naila

    Hi Ella,
    I tried your recipe but I felt it wasn’t easy to swallow. I did make a mistake of using sunflower with the shell but even when I ate it I felt it was denser comparing to regular toast bread. is there any way to make it a lil lighter and more chewy if you know what i mean.

    Reply
    1. ellawoodward Post author

      Hi Naila. As it’s made from nuts and seeds it will be different to manufactured, store brought bread. Sadly the healthier the bread the denser it is!

      Reply
  80. Elena

    OMG. Finally, this is the recipe I’ve been looking for. This bread looks identical to the one I used to eat on a daily basis before I found out that I was gluten sensitive. This recipe rocks!!! I’ve tried an infinite number of bread recipes and was not satisfied with any one of them (they seemed to have a “soapy” texture). This bread is absolutely nutritious, with very simple ingredients. Love, love, love! God bless you for posting this recipe! Cheers!

    Reply
  81. Kristine

    Ella, I baked this bread yesterday and it was INSANELY DELICIOUS. Thank you so much for spreading your love for good healthy food to us all. You are changing lives one meal at a time. Kristine

    Reply
  82. Clare Radburn

    Hi Ella,

    I just wanted to say that your website and app have saved my tastebuds! I’ve just recently found out about some food intolerances and I’m on a strict exclusion diet, meaning no bread (not even gf). My yoga instructor gave me your blog details and this bread is amazing! It has made my life so much easier being able to follow your recipes (especially the app) and make these delicious treats at home. I made two loaves last night, I took out the herbs and added chilli flakes to one loaf and some cacao power and cinnamon to the other so I can have it with your nutella!

    Thanks for all your hard work putting this together and sharing with the world! I can’t wait for the cookbook!

    Clare :-)

    Reply
  83. Ola

    Hi Ella :) I am so thrilled to have discovered your gorgeous blog of mouthwatering goodies. So today, I nervously braved myself to tackle your Superfood Bread recipe. You see, my past attempts at baking a tasty gluten free bread have always resulted in rock hard and inedible epic fails. Your recipe however worked like a dream! I didn’t have brown rice or buckwheat flour on hand so I chanced it with coconut flour. I also plonked the mixture straight into a loaf tin, and completely forgot about it. A few good hours had passed by when I finally returned to check its consistency. The moisture had absorbed nicely, it was firm & looked perfect enough to go into the oven. Ella, I am so happy with the result that I nearly devoured the entire loaf in a one sitting. Thank you so much for sharing with the world, your wonderful talent & passion for beautiful food ♥

    Reply
  84. Marion

    Greetings from Australia
    I have only a few days ago discovered your website and I am so excited to have found you. Your website is fun, colourful and so easy to follow, just love it. A couple of days ago I made your brownies and your Superfood bread. Wow!!! Both winners.
    I’m in my 60′s and have suffered from gluten, dairy, yeast and sugar intolerance for 20+ years. I am not vegetarian or vegan but follow a high grain, vegetable and fruit diet and I am now on a quest to eat more raw foods and cut out as many/all chemicals as I can out of my diet. At this stage in my life I am healthy and on no medication and I want it to stay that way. You are so inspirational and I have passed on your website to my young neighbour, who is fit and healthy, but also suffers from a heart condition; she gets tired and dizzy all the time. Keep up this amazing work :)

    Reply
  85. Maiysa

    Just wondering if anyone else deals with kidney stones…I have and don’t want to ever again. :) But does anyone have any ideas as to a replacing the almonds. I think so many nuts are high in oxalates. But this bread looks delicious!!!

    Reply
  86. Johanna

    I just made this bread with oregano and it is delicious. I just had to bake it a little longer and instead of 3 Tbsp of psyllium husk powder, I used 4 Tbsp of psyllium husk (not powder). It worked like a charm!
    My little brother, who is severly gluten-sensitive was so happy that he could finally eat some gluten-free bread that tasted good. He was jumping around with joy :)
    I was just wondering if you have ever made a “sweeter” version of this bread, like with cinnamon or pumpkin spices instead of oregano?
    By the way, I am really looking forward to your cookbook!

    Reply
    1. ellawoodward Post author

      I’m so glad that you loved it! I haven’t tried the sweeter version but lots of people have and loved it!

      Reply
  87. Pingback: MRMACKERELDIP |

  88. Allma

    Hi Ella, thank you so much for sharing this recipe, I have just made the bread and it taste delicious : ))

    Reply
  89. Maya

    Hey Ella

    do you think it would work similarly with 1 cup of almond meal instead of the whole almonds? or would slightly less flour be necessary? any thoughts would be appreciated! thanks! xo

    Reply
  90. Fran

    Absolutely loveeee this recipe! Was so worth searching around for the ingredients! All my meals today have been from your website/app (in love with the sweet potato, coconut and lentil curry by the way!) it’s just a shame not all your recipes aren’t on the app!

    Reply
    1. ellawoodward Post author

      They will be! It just took six months to make so it doesn’t include the most recent ones but it will be updated within the month to include them! x

      Reply
  91. Stacey

    I’ve been exploring your blog and have decided this is the first recipe that I want to make! Just wondering, do you have a preference between the buckwheat or the brown rice flour? Or would you consider using either the same? Thank you!

    Reply
    1. ellawoodward Post author

      I use both interchangeably and can’t taste or notice any difference either way, so totally up to you! x

      Reply
  92. Sivan

    Hi Ella – today I finally tried this recipe, and since I didn’t have psyllium husk powder (I live in a small spanish village) I just substituted it with 1.5 Tbsp Chia seeds and 1.5 Tbsp ground flax seeds (reducing the amount of water a tiny bit as well) and it worked – the bread has a great consistency and tasted absolutely amazing! x

    Reply
  93. Vicki - the Free From Fairy

    Hi Ella, my daughter has coeliac disease so I need to find psyllium that is not contaminated with gluten. Could you tell me what brand you use and whether it is totally gluten-free. Many seem to be packed in an environment that may contain gluten and this is not good enough for her. Thanks for your help and keep up the amazing recipes!!

    Reply
    1. ellawoodward Post author

      Hi Vicki. I’m afraid that I haven’t done enough research into all the brands, so I can’t help – so sorry!

      Reply
  94. Carolyn

    Love this recipe Ella…. I eat this bread every day and have passed it your url to others.

    Just curious: have you tried not using the psyllium husk and using ground flax instead?

    many thanks….

    Reply
  95. LN

    Hello! I loved this recipe , as well as the original recipe.. Any way you can post the original recipe again too? It was sooo good :)!

    Reply
    1. LN

      Hi again, i just read throuh the above comments and see others have asked the same question as me.. So sorry for being redundant! I will take the info you provided above, Ella. Thank you again for creating such a beautiful and inspiring blog.. Always love to see how colorful your dishes are !

      Reply
  96. LN

    Hi again, i just read throuh the above comments and see others have asked the same question as me.. So sorry for being redundant! I will take the info you provided above, Ella. Thank you again for creating such a beautiful and inspiring blog.. Always love to see how colorful your dishes are !

    Reply
  97. KK Brown

    Hi Ella,
    as I mentioned in my other comment for the Arugula/Brazil Nut Pesto – I also made this bread and just had a couple of slices and it is my new favorite. I’ve been making a similar version but without Quinoa Flakes and since I forgot those I used Oatmeal (and ground it with the almonds and pumpkin seeds) I also used Flax meal as I don’t have seeds and it worked fine. I had every other ingredient though. It was still a little moist in the middle, but toasting the slices this morning took care of that. I will definitely get the Quinoa flakes though, but it was something that worked fine for me this time around since I had the time to try it and didn’t want to wait LOL. I like it much better than the version I was using before (and I like that it doesn’t have to sit overnight to soak too!)
    Again, thank you and I can’t wait to try many more recipes!
    KK

    Reply
  98. Maia

    My husband is allergic to almonds could you please kindly suggest what you would use to replace the almonds in this recipe? Thank you so much! Your website is truly inspirational.

    Reply
    1. ellawoodward Post author

      If it is just almonds that he is allergic to you could swap them for something like pecans or more seeds

      Reply
  99. Frances

    WOW. I made this bread yesterday evening and it is gorgeous. My fiance and I had it for breakfast this morning with a little drizzling of agave syrup. Toasting the bread brought it to a whole new level.

    Reply

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