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.

 

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!

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, chia 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!

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  • Sophie

    Hi Ella
    I was just making your superfood bread, but I couldn’t see from your instructions when you add the chia seeds would you be able to clarify this for me?
    Many Thanks
    Sophie x

    • Stephanie

      It pretty much explains itself while making, I guess… : 1) Blend the almonds and part of the pumpkin seeds, 2) mix it all together (including the chia seeds) 3) pour in the water, mix it 4) let it sit, let it bake.

  • Carrie

    I can’t wait to try to make this. Could I use Quinoa Flour instead of the buckwheat flour?
    Thanks!

  • Lisa

    Mine is moist in the middle…it’s been in the oven for an hour nearly…help! I’m gutted

  • Tamsin

    I just made this and it turned out perfectly! Had to cook it for a good hour. Absolutely delicious. Had to have a slice straight away with coconut oil spread on top. Thank you this is def my new bread of choice!

  • gareth

    Could you use coconut flour instead of rice flour???

  • Isabella Manieri

    how many calories would be in 1 slice of this bread? X

    • ellawoodward

      Hi Isabella,

      I’m sorry but I don’t count the calories in my recipes. I think the amount of goodness in something is much more important.

      Ella x

  • Mhari

    I have been making this for a few months now – it is so good! I usually replace the herbs with a big tablespoon of honey, and then have a delicious breakfast bread. Thanks so much, this has absolutely saved me!

  • Karen

    Just made this amazing bread but unfortunately it stuck to the bottom of the tin and ripped a bit off when I was turning it out :( I did oil the tin quite liberally so I’m a bit miffed! Should I line the tin next time or just use more oil?

  • Charlie Ford

    This bread is delicious!! is it ok to eat a couple of slices a day or should it just be eaten as a treat once or twice a week? Also LOVE the seedy biscuits, I always seem to get about twenty from the recipe! Very thin and crispy. Please keep the divine recipes flowing! I’m in South Africa!

  • Eleni

    These are just as good in cracker form! Slice loaf as thinly as possible (I did about 3-5mm) once it’s cooled, then lay the slices on a tray and bake on very low heat until super crispy. Amazing with hummus!

  • http://batman-news.com Stephanie Henry

    Hi Ella,
    Could I use a mixture of pumpkin and sunflower seeds? I have loads but they’re mixed in a big jar (for toasting as a snack to to put on top of salads!)
    Thanks very much – LOVE your work :)

  • Monica Masip

    Hi!!
    This bread can store in the freezer???

  • ellawoodward

    Yes, just slice it first and then freeze it.

  • Simon

    Hi Ella
    Can you let me know where to get psyllium husk powder?? Have tried the usual places but no luck.
    Would using eggs instead be ok?

    Huge fan of your recipes! Slowly trying to convert my wife!

    Thanks

    Simon

  • ellawoodward

    Yes that would be fine!

  • ellawoodward

    That is such a great idea!

  • ellawoodward

    You can buy it online or from whole food stores!

  • ellawoodward

    Sorry to hear that – perhaps a little more oil or some greaseproof paper would work

    • Karen

      Yes I think I will try one of those loaf tin liners next time. The loaf freezes fantastically by the way (I sliced it first).

  • ellawoodward

    I think thats totally fine but use it as your source as nuts and seeds rather than eating extras too.

  • Heather

    This recipe looks amazing, but I am highly allergic to nuts of any kind! What would you suggest to substitute for the almonds? Thanks!

  • ellawoodward

    Hi, have a look on the FAQ section as there is a note about nut allergies on there!

  • Heather

    Hi Ella
    I just wanted to say thank you so much for this amazing recipe. I stopped eating gluten a few years ago as I had a chronic illness; taking it out of my diet has had a really positive effect on my health. The only thing I have really missed was bread – nothing in the shops tastes like real bread! This is phenomenal. I make it every week and always have some in the freezer. I have recently given some (and the recipe) to a friend who has been gluten intolerant for 25 years and she said it’s was the first time she’d eaten something that tasted like bread in all of that time. Loving the blog generally, but I can’t thank you enough for this recipe. Take care,
    Heather x

  • Jane Wilde

    Not sure my bread has turned out right. Its very dark compared to the picture and a bit rubbery. I cooked it for 1 hour. When I added the water it sucked it up straight away and was like cement! Was it too dry? Help! Any chance of a video please?

  • Ewa Romanowska

    I’m just making your superfood bread. Kept it in the oven for an hour now and it’s still raw :( any ideas what may be the reason? Im putting it back for another 20 mins, let’s see…

  • Ewa Romanowska

    After 2 hrs of baking the bread is still raw :( what may be the reason for that? How can I fix it? Please help!!

    • Zaineb Sajid

      Hello, I had the exact same problem. Were you able to figure out why? Before baking it I had to add another spoon of psyllium husk because it was still a little runny. The dough looked sticky and I assumed that that is what Ella meant by firm. I think that is where I went wrong. I am going to try it again and see if it works better.

    • Java323

      Ella is in the UK. 180 = Celsius. It would be about 350 Fahrenheit.

  • ruth Towey

    Just had this bread topped with cheese and tomato, grilled and added a dollop of sweet chilli and homemade mayo…mmmm yum! Great recipe

  • ellawoodward

    I’m sorry, I really don’t know why that would have happened!

  • ellawoodward

    I am sorry, I am not sure why that has happened. I hope it turned out ok. x

    • Kaeli

      A lot of the healthy food blogs I frequent are American, and give their temperatures in F. It’s so refreshing for me not to have to convert temperatures into C for my South African oven, but perhaps if people are used to seeing F values, they might accidentally bake the bread at 180 F (80-odd degrees C). Could be what happened here?

  • https://ziba-bayley.squarespace.com/beautifulfreedomyoga Ziba

    Hi Ella, Just made this bread, lovely thank you. Making the pizza next time, followed by banana bread. Thanks again xxx

  • T. E

    Thank you for this recipe. It was delicious.
    I modified it to meet my dietary restrictions. I cannot have psyllium husk, so I replaced 1 of the cups of water with about half a cup of leftover egg whites, a tablespoon of olive oil, and water to make 1 cup.
    I think the egg whites solved the crumbly problem associated with not using psyllium, and I was really happy with the result as it held together perfectly. I probably didn’t need to use the olive oil, but it tasted delicious, so I will be making this recipe again using these modifications.
    Thanks again. Your work on this site has been very helpful.

  • Nina Balan

    Hi Ella ! I made it once and was AMAZING
    still, I was wondering how to keep the bread fresh for a week or so. I was thinking to slice it and freeze. Is this the best way or there’s any other way ?
    Looking forward your reply
    Thank you so much !

  • Allison

    Hi Ella,
    I wanted to get advice on a good brand of food processor to buy. I am wanting to eat a lot more healthy and gluten free, hence I am discovering more and more that a food processor is an essential. I tried a friend’s Breville and it wasn’t a good performer.

  • ellawoodward

    Hi Allison,
    I will be doing a blog post in this in the near future but in the mean time have a look in the store section for recommendations.

  • ellawoodward

    Yes, that is what I do!

  • ellawoodward

    So pleased you like the recipe and that you managed to make the bread work for you!

  • ellawoodward

    Hi Heather,
    I am so pleased that you love the bread – it is always so amazing to hear that the recipes have such a great response and I am so pleased you and your friend both love it.
    Have a lovely day,
    Ella x

  • ellawoodward

    Sorry to hear it didn’t turn out right Jane. Perhaps you need to cook it for a little longer until it dries out a bit if it is too rubbery

  • Alexandra

    Hi Ella!
    Love love this bread!!! My husband recently stopped eating gluten and I was looking for a bread recipe that is not only gluten free, but is also healthy and delicious. Finally found it! I make this bread every week and its now the only bread we eat! My husband absolutely refuses to buy gluten free bread in the stores now:) I add a little olive oil and olives into the batter- turns out great! Thank you so much for the recipe and your blog- you are awesome!!!

    Alexandra

    • ellawoodward

      I’m so pleased you and your husband both love it!

  • Julia

    Hi Ella,
    I was wondering if you have to add the seeds into the mix. Or if the recipe would be fine without them. Please let me know.thank you

  • Danielle

    Dear Ella,

    I have a bit of a naughty question: what is your cupsize? Meaning the size of the cups you use in your lovely recipe. I am used to messuring everything in grams ( being Dutch and excuse me for my poor English) and I have all these different messuments in cups. One says 234 ml, the other 220 and so on.
    Hope you can help me out. Cheers.

  • Lisa Morris

    I’ve never bothered to try my own gluten free bread before but this looked not too hard so I gave it a go. It was so easy and delicious!!! High in energy, you only need thin slices but yum. I added savoury leaves in the herbs which gave it a beautiful smell and taste. Thanks so much for sharing, Lisa

  • Michelle

    Hi,
    has anyone tried making this using eggs?

  • ellawoodward

    You could add extra nuts in stead x

  • Meghan O’Connell

    Hi Ella, I’m super excited to try this! But, I’ve recently discovered that sometimes almonds upset my stomach, so I was wondering if you have tried it with any other nuts as a substitute? And if not, if there is another mild nut you might recommend. Thanks!

  • ellawoodward

    Haha – I just use a coffee mug but am also starting to include grams in my recipes too!

  • VeganMomNee

    I’m allergic to sunflower seeds, Will there be any problem if I omit them or is there something I could substitute?

  • Evie

    Made the bread was lovely but personally for me 2tbs of herbs was too much. Will only use I level tbsp next time.Also only let it sit for 15 mins as it was very stiff immediately. It defiantly is worth making yummy x

  • ellawoodward

    Hi, there won’t be a problem if you omit them, maybe just add some extra pumpkin seeds instead. Ella x

  • ellawoodward

    Hi Meghan, you could always add extra pumpkins to compensate with some extra buckwheat. Or blend cashews, although they might be creamier! Good luck experimenting :)

  • ellawoodward

    So glad you liked it, Lisa! :)

  • ellawoodward

    Yum Yum! Glad you enjoyed it :)

  • Mojca Henigman

    Yum! This is so delicious and easy to make, thanks Ella! Xx

  • Simone Hamilton

    I can’t even….. This is Super indeed…. Smashed some avo, chilli and lime and was in seventh heaven! I’ve never cooked so much and been so delighted with all of the results… In love with your creations Ella! You’re Super talented xx

  • ellawoodward

    Thanks for all the positivity Simone, it’s so sweet of you! So happy you are loving the recipes you’re trying :) ella x

  • Charlene

    Hi,

    I was wondering whether I could just use ground almonds rather than buy them whole and blend them. I don’t have a food processor. Just a Nutribullet and not sure it works in there.
    Thanks

  • ellawoodward

    Hi Charlene, I’m sure ground almonds would work as a substitute :). I’ve used Nutribullet though and I’m sure it would work in there! Hope that helps, ella X

  • Charlene

    Thank you :-) Will give it a go!

  • anne razvi

    Hi, I was very excited about making this bread but after 3 hours of baking it was still raw on the inside. It definitely was not too wet going in the oven so I am not sure what went wrong. Perhaps other people made 2 small large loaves rather than just one or maybe other people had to leave it in for a long time like me ??? I noted someone else had the same problem but there was no solution given – any ideas are welcome as obviously it works for a lot of people! Many thanks.

  • ellawoodward

    Hi Anne, thanks for your comment and sorry it didn’t come out right. I think the main reason is the wetness going into the oven – it really needs to have dried out as much as possible, it’s worth leaving it for up to an hour, and even an hour and a half, before it goes in the oven, so maybe that was the problem? I’m retesting this recipe in the next few weeks though to perhaps improve it so hopefully that might help too :) ella x

    • anne razvi

      Hi Ella and thanks for responding so quickly. FYI I left it for 90 minutes before baking and it was pretty dry – I could hardly spread it. I will look forward to the retest tesults! Thanks again – and I love most of your recipes so will definitely try again with the bread..

  • http://instagram.com/joannakathleen22 Kata Szerepi

    Dear Ella!
    or anyone who tried…
    Do you think it could be freezed well? When I cook a loaf of bred (banana bread with coconut flour for example) I always freeze the slices in a plastic bag. I like this way, cause the bread is always fresh when I need some slices in the morning. I bake for myself, and never eat the whole loaf of bred alone! If it worths freezing I’d love to try the recipe! :) Can’t wait to get your book!!! It’s comig out on my birthday. I’ve learnt cooking by your site, and never felt so great before, so I’m reallly glad you keep writing new tips and recipes. Will the book include daily menus or tips how to combine dishes/spreads/meals? It ‘s a bit hard for me to find out how to eat your foods, what to choose with the sides etc. And one more question: I don’t have a blender yet, but I’m about to buy something like that:
    http://www.sencor.eu/stick-blender/shb-4360
    It works on 800w, so I hope it’d be good for blend nuts, grind, make almond butter and other stuff… based on your experimences with food processors, do you think it worths buying? And thanks for introducing us Green Kitchen Stories, since then I try making their recipes and honestly I love them too! I usually have at home the same things they use in ingredients. And please, sorry for my weak English. :) Wish you all the best from Hungary!
    Kata xxx

  • ellawoodward

    I’m glad to hear you’re gonna try the bread again as I’m really not sure why it wouldn’t have worked so well, besides the dryness factor. Let me know how you get on when you try again! ella x

  • ellawoodward

    Hey Kata,
    Yes the bread freezes well if you pre-slice it :) lots of people, including me, have tried this successfully.
    So glad you’re looking forward to the book – and yes, there are lots of menu ideas and meal combinations so you’ll love it. I think all the recipes are quite flexible with each other, and I try and give as many suggestions as possible as to what could go well with it.
    I think a stick blender like would work fine for smoothies, but I haven’t used you one you linked, so I can’t recommend 100% for nut butters etc.
    And so glad you love Green Kitchen stories – they’re fantastic aren’t they :) Have a great day, ella x

    • http://instagram.com/joannakathleen22 Kata Szerepi

      Thanks Ella for your quick answer! So I can freeze the bread, that’s cool! I’m gonna make it tonight… I am so excited about your menu tips! I have got a lot of idea of combinations, but not always works well for me. So I’m glad the book includes advices and suggestions. Unfortunately I may don’t really have other options about the stick blender, so just hope the best. I cannot use bigger kitchen machine at the college and it’s better than nothing of course. At home we have the one you use (Philips), which I absolutely love, but because I only make hummus, ground nuts, smoothies etc. for myself, I found the processor too big for making little jars of these. I’m always afraid I may not eat the whole jar or anything (till I can) and I may have to put them away… :( That’s why I haven’t made nut butters yet. How long will they keep fresh in a jar? I thought if I make just little portions (that’s how the stick-blender-chopper came up) of these, it would be better. So I hope it is a good choice for me. Yet I “grind” and chop everything with a knife by my hands, and it’s really slows down the cooking proccess. Not to talk about my poor hands… but I wouldn’t ever give up trying to live the way I’d like, so I do anything I can! :) My favourite is your chia-pudding-to go recipe, I made a chocolate version with oats and cacao powder and banana slices (ate this again today hahaa), really yummy.
      You are incredibly inspiring! I don’t use kitchen scale anymore, as I did before, and I’m becoming able to listen to my body. That’s the biggest step from me. And I still feel amazing, ’cause I know, I’m doing it right. Delicious nourishing foods, which give me the power to stay in harmony. My health depends on it. So thank you very much. You may not realise how much you’re helping people, but you do. Have a wonderful day! :)

  • ellawoodward

    Hi Kata, all sounds like you’re doing amazingly! So glad you’re listening to your body and enjoying the process and love the recipes. The nut butters should keep for 1-2 weeks :) Hope you have a great day x

  • iason

    Hi Ella!
    I was just wondering, how much does the cup of buckwheat flour you use in this recipe weigh? I want to try this recipe using fermented buckwheat (soak buckwheat grains 24h then blend into batter and leave out for another 24h). That way I can use the same weight of grain as you are using flour.
    Thanks!
    iason

    • ellawoodward

      Hiya, I’m not sure about this one as I’ve never tried it so couldn’t recommend an exact weight to use, but I really hope you try it and let me know how you get on! x

      • iason

        OK. I made this bread using fermented buckwheat and it tastes great! I can’t compare it to the original version as I have not tried it. I always try to ferment grains if I can (and have time). I also soaked the almonds and seeds overnight. I then had to figure out how much water the buckweat, almonds and seeds had absorbed and deduct that amount from the water listed in the recipe. Pretty straight forward. The bread probably came out a little more moist than normal due to the soaked ingredients. I froze it and enjoy it toasted, usually with coconut oil and a little sea salt and/or guacamole!

        Thanks for the great recipes, Ella!
        iason

  • SharonSteel

    Hi Ella, I made this bread but unfortunately it didn’t look anything like the picture–the color was much darker, almost black, and the spices I used seemed to overpower the taste of the various nuts. I was careful to follow instructions for the edited recipe, using the husk powder of course and buckwheat flower. Any suggestions as to what I might correct next time around? Thank you for any help!

  • ellawoodward

    Hi, I’m sorry to hear the spices were overpowering, I’ve never found this to be the case – I’m sure you followed the instructions just fine. I’m retesting this recipe soon so will let you know if anything changes, but make sure it’s fully dry before it goes in the oven, but I’m not 100% sure about your colour. Hope it works out better next time, ella x

  • ellawoodward

    Hey girls, sorry to hear you’ve been having trouble with the bread, I’m currently retesting it to see if the recipe could be altered at all, but it’s always worked out fine for me – you have to make sure it’s really dried out as much as possible before you bake it, so maybe that’s it? Try leaving for an hour an a half? Maybe longer. Hope it works out better next time x

    • http://naomitheingenue.blogspot.co.uk/ Naomi Delorme

      Hey, I don’t know if this will help but I put my bread into a terracotta bread tin, as this helps the bread to cook evenly all the way through… it might be worth a try? Mine came out really well, not too crumbly but also not too dry. x

  • anne razvi

    Hi ella, it is Anne Razvi again and as promised I tried the bread one more time but still no luck I am afraid. I added an extra teaspoon of psyllium and 2 of buckwheat flour, I left it for 2 hours before baking and then cooked it for 2 hours. It was definitely better, but still too raw to eat – it had to go sliced into the dehydrator to make it edible. Please do let me know how you get on with the retest as I am determined to get this right…..

    • ellawoodward

      Hi Anne, thanks for commenting again and I’m so sorry you’ve had trouble with the cooking! So many people have had such success I will retest and get back to you! x

  • ellawoodward

    This sounds fantastic Iason! Thanks for sharing! :) ella x

  • Karen

    Hi Ella,
    I love your blog! Thanks for all the wonderful inspiration! I have psyllium husks but not psyllium powder. Can I use the psyllium husks in the bread? And if so, in what quantity?
    All the best!
    Karen x

  • Emily

    Hi Ella,
    If you were to eat a store bought bread, what type/brand would you buy?

    • ellawoodward

      Biona is my favourite x

  • Vanessa

    Hi Ella I just made this superfood bread, another divine recipe I just had a slice with mashed avocado and cherry tomatoes. Love your recipes they are so easy and all I’ve tried have worked perfectly. I have followed this lifestyle for 11 weeks now. I’ve lost 10 kilos and feel fantastic. I now eat 4 times the amount of food I use to and feel very nourished with every bite. Also upped my fluid intake. Almond milk best kept secret every, I am seriously addicted and make my own. Your raw brownies hit the sugar/treat cravings every time. Will try the banana bread later this week. Look forward to your cook book (Australia) and many more years of eating healthy, delicious, full of goodness meals. <3

  • ellawoodward

    Hi Karen,
    I buy psyllium husk powder so it may be the same thing but I’m not actually sure, sorry! x

  • ellawoodward

    Hi Vanessa,
    That is so inspiring and I am so pleased to hear you are feeling amazing. Best of luck for the new year and I hope you continue to enjoy a healthy lifestyle! x

  • Christine Mednansky

    I’m in love!! I made some with currants and pecans and cinnamon, and I’m bagging it up for holiday gifts as well. This is my favorite thing right now with some chia jam and almond butter!

  • Michelle McGregor

    Wow!! Just made this amazing bread and I am in heaven!! I had no buckwheat flour, so I used buckwheat groats (just over half a cup), soaked for 15 minutes, rinsed and then made it into a flour. I followed the rest of the recipe except the water, I halved that as I’d soaked the buckwheat, and it came out just perfect!! I can’t wait to try it when I have buckwheat flour handy! Thanks so much Ella for your amazing website. I was given your book (on back order) for Christmas and can’t wait until it arrives!!

  • Sarah

    Hi Ella! I am 14, yes, I know (kinda young!) and have adopted a plant based vegan lifestyle. Your blog has helped me so much I literally cannot explain! You inspire me to keep going and so just wanted to say thank you. Also, this bread looks marvellous and I cant wait to try it!!

    – Sarah
    xoxo

  • ellawoodward

    I am so happy you loved the bread! Happy new year x

  • Claire

    What size cup do you use?

  • ellawoodward

    Just a regular coffee mug :)

    • Claire

      I have some measuring cups will the 250ml one be ok?

      • ellawoodward

        Yes that should be fine I think x

        • Claire

          Ok I will try it if it works out I will upload and tag to Instagram. Thank you x

  • ellawoodward

    I am so happy to hear that! Hope you love the bread x

  • ellawoodward

    Yum!!

  • Florencia

    I have made this twice and I love it! Instead of Physillum, I added to1 cups (instead of the 2 cups in the recipe) of water about 3 tbs of chia and 3 tbs of ground flaxseed and let it sit for about 20 minutes. Then I added the gel to the mix. This worked great! I love this bread :) Thank you so much for this recipe Ella . Xo from Chile

  • ellawoodward

    Thank you for the tip! x

  • Dania

    Can i use psyllium husk instead of psyllium husk powder or is there a difference? Also, buckwheat instead of buckwheat flour? I can’t seem to find the powder and the flour version of these two :/

  • ellawoodward

    I think the husk and husk powder is the same but buckwheat groats won’t work in stead of flour. You may be better using a different type of flour like brown rice.

  • Georgina Mae Lindsay

    Hi Ella, I saw this recipe and was very excited to try making the bread. I read through all the comments/problems other people have had before I baked it – however after two attempts now I still cannot seem to get it right! So frustrating! I waited and hour and a half both times before checking if the mixture was rock solid before putting it into the oven (cooked on 180 degrees).

    The first day – i tried on a bread baking setting
    The second day – on just a normal oven.

    But, both times they looked perfect on the outside – but very moist on the inside, almost quite cake like and not like bread- is this correct? Do you have to let it dry out once it’s come straight out of the oven?? I just cannot work out what an earth I am doing wrong!

    I Have posted some pictures below…

  • Katie

    Hiya – could I use millet flakes instead of the buckwheat flour? Many thanks x

  • ellawoodward

    Hi Katie, yes ground millet flakes are a great alternative to buckwheat flour. X

  • ellawoodward

    Hi Georgina, I’m sorry the outcome hasn’t been working out for you. Why not try leaving the bread to cool for about 20 minutes once it comes out the oven. This should reduce some of the excess moisture and help it to set. Hope it turns out great! X

  • Lyn

    Hi Ella
    I misread the recipe… Is it possible to substitute pumpkin for sunflower seeds????

  • ellawoodward

    Hi Lyn, yes you can use sunflower seeds as a substitution. X

    • Lyn

      Ha ha actually Ella it was the pumpkin seeds substituted for the sunflower? Is that still ok in the loaf?

  • Charlotte

    I think I’ll need to work on this recipe. I made it last night and didn’t turn out so well, it was dry going into the oven but was still squidgy and not cooked 1 1/2 hours later. But is nice as toast today- hurrah! Is 180c a UK fan oven setting or not? I’m so excited about this recipe and really keen to get it to work -thank you so much for it! :)

  • ellawoodward

    Hi Lyn, yes so sorry that would be absolutely fine, they both produce a similar texture. Have a lovely day! X

  • ellawoodward

    Hi Charlotte, yes 180C is a UK fan oven setting. Hope it turns out great! X

  • Jenni Mason

    Hi Ella, is this something that could be made in a bread machine or do you think oven is best? Also, r.e the loaf tin… Is that just the slim sized one like this; http://www.johnlewis.com/john-lewis-professional-nonstick-loaf-tins/p274203
    Thanks and have ordered your book it looks brill! Jen x

  • Susan

    I am allergic to chia seeds. Can you suggest an alternative for your recipes?

  • Abigail

    Hi Ella made this today and it was just so amazing!

  • ellawoodward

    Hi Susan, chia seeds are quite vital as they expand and bind the mixture. You could try using flaxseed instead. X

  • ellawoodward

    Hi Jenni, I’ve not made this in a bread machine before, I find it turns out great in the oven. Yes, that’s a perfect loaf tin to use. X

  • Antonia arata

    Hi Ella

    I’ve just read the receipe and would love to make it. When you say a cup measure how big is the cup? Could you be a bit more specific?

    Thank you

    Antonia arata

  • laurie hearn

    I just made your superfood bread and IT WAS PERFECT!!!
    Also made the brownies. They turned out well too, but next time I am going to add 2 more tablespoons of cocoa . I think they will be more chocolate in taste compared to sweet potato. (Just my preference) I gave them to a friend who has just come out of hospital and she loved them. We have now preordered 2 of your cookbooks. Well done. (I am a Wellington Mum)

  • ellawoodward

    Hi Antonia, I just use a regular size coffee cup. Hope you love the recipe! X

    • Antonia arata

      Thank you I’m going to give it a go!

  • Johanna Lorenzo

    Hi Ella – I read one of your responses as to what a ‘cup’ is for your recipe, and you mentioned it’s a coffee cup…when you say ‘cup’ I as assuming the American baking measurement of ‘cup’. Will that work? The American ‘cup’ for baking? Thank you x.

  • Sarah Noat

    Hi Ella – made this bread yesterday, and it is PERFECT ! So nourishing (especially with the avocado spread). Had a nice warm butternut squash and red lentil soup (not your recipe, sorry!) with it at lunchtime and my husband loved it. Thank you so much for making my healthy life so much easier !

  • Amanda

    Just made this. I had to bake for an hour and 20 in a convection oven at 356F. It’s so delicious!!

  • ellawoodward

    Hi Johanna, I just use a standard coffee cup. I’m sure your American baking cup will work fine! Have a lovely day x

  • LittleFox2000

    Hi Ella,

    Second successful batch of this bread. It’s amazing. I actually split the mixture to two smaller loaf tins and am cutting in into crackers. I love this recipe!!!! Thank you.

    LF

  • Cheryl

    I read your posts about the bread issues before making it for the first time. I was short of the full quota of pumpkins seeds, so substituted 1/2 cup of pumpkin seeds for 1/2 cup of sesame seeds. Not sure if you’ve tried this, but I think it could help with the consistency issues some of you experienced.

  • Jime

    Hi Ella, I wonder if a bread maker is useful or not to make your bread recipes, my husband wants to buy me one but I think is pointless.. what do you think?

    • ellawoodward

      Hi Jime, I don’t use a bread maker for the superfood bread, you can easily make it without one! X

      • Jime

        Ok Thank you!!

  • Sarah Jane

    Hey! Have made the bread today and was just wondering what the consistency should be? My fingers when I press into the bread make a little indentation into the bread. I did the knife it came out a little messy so I did it put back in for another 10 minutes. I ate the bread and thought it tasted ok and had it with the roast tomato and pepper soup (very yum) I had a go at making flapjacks but they came out wrong so I have instead yummy banana oats :) anyone with advice about the bread though? Thanks :)

  • Deborah

    Could I ask what size tin you use to bake this in please?

  • Sam

    Hi Ella,
    I have a quite an old food processor currently, only 300w, do you think this will be powerful enough to make the flour with the almonds and pumpkin seeds?
    Thanks, Sam

  • Natasha McLeod

    Any suggestions for substitution for nuts due to a nut allergy? Thanks Ella

  • ellawoodward

    You could try using pumpkin seeds instead. Have a lovely day x

  • ellawoodward

    Hi Sam, I’m not too sure. I have only made it in my Magimix before but I think it should be fine. Hope it turns out great. X

  • ellawoodward

    I don’t know the exact size but it was just a regular baking tin. X

    • Deborah

      Thanks. I’ll assume that’s a 1lb loaf tin and buy one 😀

  • ellawoodward

    Hi Sarah, the bread should be pretty solid. I find it takes about 20 minutes for it to properly set once it comes out the oven. Have a lovely day! X

  • susan beirne

    Hi Ella
    I’m having the same problem – it’s raw! I’m doing everything right and baking at 180C (not F). It’s pretty clear from the number of comments, that there is something wrong. I put in back in the oven for another hour. Then I cut it lengthwise and put in back in again!
    I think you should check this out properly…
    Best wishes, Susan

  • ellawoodward

    Hi Susan, I’m sorry to hear that. Thank you for your feedback, it is something I am going to look into I just haven’t had a spare moment! Have a lovely day! X

  • Nataly Hernández Martínez

    Hi Ella

    I don’t have a food processor (yet), but a very good mixer. Do you think it will work out fine to blend the almonds in there, too? And speaking of almonds? Do you use those with or without the skin?

    Best,
    Nataly

  • ellawoodward

    Hi Nataly,

    I’m not really sure as almonds can be quite difficult to crush down and some food processors can’t handle it. It really depends on what mixer you have but you could always start blending small quantities at a time. I use almonds with the skin on. Have a lovely day! X

  • Jane

    Hi Ella

    I’m just 2 weeks into this new world …. Done lots of your recipes .. And love them … You are so inspirational! Quick question …. I think my superfood bread was the right consistency!! My problem is the taste! I did put quite a few sprinkles of sea salt in …. But the bread seemed to be very bland, but there were definitely enough herbs in. Not sure whether the answer is to just put more salt in?. What do you suggest? My husband says it just shows you how much salt is in the shop bought bread !

  • Jane

    Hi Ella

    I’m just 2 weeks into this new world …. Done lots of your recipes .. And love them … You are so inspirational! Quick question …. I think my superfood bread was the right consistency!! My problem is the taste! I did put quite a few sprinkles of sea salt in …. But the bread seemed to be very bland, but there were definitely enough herbs in. Not sure whether the answer is to just put more salt in?. What do you suggest? My husband says it just shows you how much salt is in the shop bought bread !

  • Claire Hockham

    Hi Ella
    I just made your superfood bread with buckwheat flour. The bread has a very distinct smell and taste …is this the flour (i.e is brown rice flour more bland?) or is it the psyllium husk powder? I love it other than this strong taste that nobody else has mentioned.
    Thanks
    Claire

  • Lmbl Lim

    Does anyone know what weights (grams) of pumpkin seeds, almonds and sunflower seeds are needed pls?

  • ellawoodward

    Hi Jane, I’m really sorry to hear that the bread didn’t turn out great. I personally never have a problem with the taste when I make it. If you need some more flavour you could add in some more herbs and seeds. Have a lovely day! X

  • ellawoodward

    Hi Claire, I’m not really sure what that smell is, I’ve never experienced that when I’ve made it! Did you swap any of the ingredients? Have a lovely day! X

    • Claire Hockham

      No I kept the same ingredients. Do you use raw pumpkin and sunflower seeds or roasted? I used non-roasted. I also used the buckwheat flour – does this have a stronger taste than the rice flour?

      • ellawoodward

        I use raw pumpkin and sunflower seeds. Buckwheat flour works well with this recipe too. Perhaps the dried mixed herbs gave off an overpowering smell. I’ve not come across this issue before so it’s slightly confusing. Perhaps try using a different baking tin next time. I hope it turns out much better next time! X

  • Lauren

    Is it possible to make this using psyllium husks themselves rather than psyllium husk powder? Thanks.

    • ellawoodward

      Hi Lauren, I’ve not tried it with the actual psyllium husks themselves so I’m not sure how it would turn out! I find it works really well with the powder. Have a lovely day! X

    • ellawoodward

      Hi Lauren, I’ve not tried it with the actual psyllium husks themselves so I’m not sure how it would turn out! I find it works really well with the powder. Have a lovely day! X

  • http://naomitheingenue.blogspot.co.uk/ Naomi Delorme

    Hi Ella,
    I’ve just made this bread and it is absolutely delicious! So easy and relatively quick to make. I’ll definitely be making it again, thank you!

    Naomi x

  • Chiara

    Hello Can you please give me a precise measure for coffee cup? I think it is quite crucial for the result! ( i am italian and for me a coffee cup is an espresso cup ie tiny) thank you very much

  • Jenny

    Hi, I’ve just tried this being a very novice cook can you help mine – is very slightly doughy in the middle but nice and crisp outside and holding together – tastes nutty – is the inside texture meant to be soft or hard and coooked like the outside? Thx

  • Jenny

    Mine turned out great once I’d left it to cool but tastes a bit like stuffing – did I maybe add to much of something??
    Just starting on my adventure with your recipes – love them:)

  • ellawoodward

    Hi Jenny, yes that sounds about right! Should be slightly crispy on the outside and soft and doughy on the inside. Hope you love it! X

  • ellawoodward

    Hi Jenny, perhaps you added a little too much psyllium husk powder. Really hope you love the recipes! X

  • ellawoodward

    Hi Chiara, I use a regular size mug for my measurements, so definitely bigger than an espresso cup! Have a lovely weekend! X

  • Maria

    Hi Ella,
    I was just wondering whether you had to use almonds to make the Superfood bread? I always try to stick to your recipes, however my local health store do a great offer on bags of mixed nuts, which are significantly cheaper than almonds unfortunately.
    Thank you
    Maria

  • ellawoodward

    Hi Maria, you can swap the almonds for another nut if you prefer, it shouldn’t make a massive difference to the recipe. Have a lovely day! X

  • Deborah

    Mine was solid within about 10 minutes of mixing it all together…I panicked and added more water but it’s still solid so I’m cooking it at the moment and seeing how it does.

  • Oonagh Kolek

    Hello, Ella. I’d love to make your delicious looking bread but I’m allergic to nuts. I’d be so grateful if you could suggest an alternative to the ground almonds in the recipe. Many thanks and regards.

  • Imogen

    Hi Ella, I’ve been looking for a vegan recipe like this for ages – it looks perfect, except I have a nut allergy and wondered if there was anything you thought I could replace the almonds with? Thanks!

  • ellawoodward

    Seeds are a great alternative to nuts such as pumpkin seeds so I would add more pumpkin seeds to this recipe! X

  • ellawoodward

    Hi, you could add more pumpkin seeds to the mixture instead of nuts! Hope you love it! X

  • ellawoodward

    Hi Steph, buckwheat itself doesn’t actually contain gluten however it may have crossed paths with gluten in a factory which is why it can be labelled as gluten-free or containing gluten! X

  • Claire

    Made the bread tonight as per the recipe book ‘ml’ and ‘g’ measurements, and subbed in walnuts for almonds because that’s what I had – Just testing a slice covered in my home made walnut and kidney bean spread… Yummy 😀 Think I need a touch more salt but I’m always a bit worried about over seasoning… I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix. I think I’m also feeling the need to try olives in it as well… !! It’s really nice though. I followed the quantities and directions exactly and it came out perfectly. I’m trying to break my addiction to eating Marmite on toast when I get in from work and maybe this will help me to do that! Thanks Ella :)

  • ellawoodward

    Hi Claire, this looks awesome, so glad you love it! Have a lovely day! X

  • Maureen

    Hi Ella. I’ve tried to make this bread twice now & both times it hasn’t cooked in the middle. It’s really sticky still. Is it because I’m using psyllium husks instead of powder & what is the difference between them? Xx

  • ellawoodward

    Hi Maureen, I’m sorry to hear that recipe didn’t turn out great. I would recommend using using the powder as this helps to bind the mixture together. I would leave the bread to set once it’s out the oven, this should help firm up the bread! Have a lovely day x

  • Maureen

    Thanx Ella. Would just like to say I’ve had a prob eating for a few years now ( candida, food intolerances etc) but since down loading your book & cooking these delicious recipes everything seems so much better. Your cauliflower pizza is amazing as are lots of others. Thank you again for making my life so much easier. Xx

  • Jacq

    Hi Ella,
    About to make my second batch of this (first one a bit wet in the middle but very yummy when sliced and put back in the oven!).
    I’d like to be able to have it with almond butter and Nutella this time though- I assume leaving out the herbs won’t make any difference to the baking etc.?
    Thanks
    Jacq x

  • https://theeighthours.wordpress.com/ Eight Hours

    going to try this, so hard to find a decent bread alternative.
    perfect base for a smashed avocado…

    https://theeighthours.wordpress.com/2015/03/08/smash-your-avocado/

  • http://www.growingmedicine.co.uk Maggie Pope

    Buckwheat isn’t a grain, it is related to sorrel and rhubarb so it doesn’t contain gluten.

    • Helen Frankel

      I have a bag of Dove’s buckwheat flour, which states that it contains gluten. Apparently this is because it could be contaminated with gluten in the factory, or grown next to gluten-containing crops. This is only a problem if you are coeliac or highly gluten-intolerant. If you want completely gluten-free flour, you can get it from several the online wholefood suppliers.

  • SweetpeaB

    Hi Ella, I by chance “found” you today, and am sad I missed you on the Today Show! I’ve already made the Green soup-wonderful! I am inspired. I also have a coworker that had to retire at 40 due to POTS, I will share this with her! Do you ever include calorie/nutrition info?

  • Stella Luna

    Hi Ella — I saw you on the Today show this morning and thought I should come check out your blog! This bread recipe sounds great. I was just curious if you’ve ever tried using coconut flour, and whether it might be a good substitute for the psyllium? I know that it thickens recipes quickly as well — you have to be careful not to add too much at once. Maybe it’s worth experimenting with?

  • Chelsea

    Hi Ella, is it meant to be slightly moist in middle? Seems uncooked. Made it 3 times and can’t get it right. X

  • ellawoodward

    Hi Stella, I’ve not tried it with coconut flour before but it’s definitely worth trying, thank you! X

  • ellawoodward

    I don’t include the calorie content as I prefer to focus on goodness and nutrients rather than calories. So glad you enjoy the recipes x

  • https://andthenwemet.wordpress.com/ Amy

    Hi Ella, I baked this bread on the weekend. I had the same issues as most here in that it didn’t cooked through, so will try leaving a further 30mins before cooking next time. Also, I used Buckwheat flour, and I’m assuming this is what made it taste like dirt. That is the only way I can describe it. I love all your other recipes, so not sure what went wrong? My bread looked alot darker than yours and I can only put it down to the flour used. Any suggestions?

  • ellawoodward

    Hi Jacq, the herbs are just there for the flavour so you can always omit them if you prefer however I have not tried this recipe without the herbs before. Hope it turns out delicious this time. Have a lovely day! X

  • ellawoodward

    Hi Amy, I’m sorry to hear that the recipe didn’t turn out well. I have made it so many times before and it’s never tasted of dirt. Perhaps try using the brown rice flour next time to see if this helps! Have a lovely evening, Ella x

  • ellawoodward

    Hi Chelsea, it should be soft but not too moist. Which flour did you use? You could try baking it for a little longer too! X

    • Chelsea

      Rice flour. And cooked for 1 hour. Left it to dry out before cooking for 2 hours too. Do you make it in a bread tin in the oven or a bread maker? Maybe it’s just not my recipe. Thank you Ella!!

  • ellawoodward

    You could try using buckwheat flour to see if that makes a difference. It’s difficult for me to advise as I have never experienced this before. I make it in a bread tin. Have a lovely day! X

    • Chelsea

      I understand. Thanks for helping :) Aww thanks, you too! X

  • Helen Frankel

    Hi Ella
    Sorry if you’ve already answered this elsewhere, I’m new to this forum.
    Just wondered whether you have any advice about how to store things made with brown rice flour…I know you have to be very careful with storing and reheating rice, and wondered whether this was true about rice flour also. i made your sweet potato brownies last week – loved them by the way – this hadn’t occurred to me at the time and we kept them for a week in the fridge with no ill effects!

    Thanks!

  • ellawoodward

    Hi Helen, as far as I’m aware I think it’s fine to store recipes containing brown rice flour for a little while. The sweet potato brownies can last about 5-7 days in an airtight container in the fridge. The superfood bread is fine to be kept frozen and then reheated or toasted. Hope you love the recipes! X

  • laura

    O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw :(
    I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate ……………
    perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water? I used two cups as stated in the recipe……..
    my cups are typical American measuring cups
    if anyone else has any ideas please let me know I really want to get this right…
    many thanks :)

    • Boo Fuqua

      the 200 is Celsius not Farenheit.. Try 375 or 400 F

  • ellawoodward

    Hi Laura, I’m really sorry to hear that it didn’t turn out great. Why don’t you try cooking it for an extra half hour to see if that makes a difference. I’m actually going to retest the recipe to see if there’s anything I think needs altering. Have a lovely day! X

  • Alex

    Hi Ella,

    I made this bread yesterday evening, baked it for an hour and it was lovely and crispy on the outside but mixture came out on the knife, so I put it back in for another hour, having read lots of the comments below (and put a sheet of foil over to stop the top burning). It still seemed uncooked in the middle (I removed a bit of the crust to see!) but it was time for bed so I left it overnight – in the morning it was completely solid and delicious! Especially good with the avocado topping :) So I thought I’d add this as a happy story to show that it can work, and not to panic if it seems raw when it comes out of the oven!

    Love your blog, made loads of your recipes now, thank you!

  • ellawoodward

    Hi Alex, thanks so much for your message, that’s really interesting to know. I am actually currently in the process of working with the recipe to see if I can make any improvements but that’s really helpful to know. Have a lovely day, Ella x

  • Adele halsall

    Hey Ella, just wanted to say that I made your superfood bread last night and it’s delicious! Thank you so much for giving us this genius recipe (and introducing me to psyllium husk powder, which I didn’t know existed but it would have saved me SO many failed nut roasts in the past!).

    My loaf was still a bit squidgy in the middle, even though I left it overnight to set before slicing it (I would definitely recommend everybody do this). However at the edges it is just perfect – soft and doughy, but crumbly enough to feel like real bread. It’s amazing.

    I didn’t have any brown rice flour when making this so subbed it with another mug of almond meal. This works well but can make the loaf a bit ‘fatty’ due to all the nuts, so I will definitely use the rice flour next time.

    Also I’m just wondering if this bread will still work well with sweet toppings (almond butter, jam, banana etc) even though it contains herbs, which are savoury?

    Thanks again Ella, and to everyone else for their helpful comments!

    x

    • ellawoodward

      Hi Adele, I’m so glad you tried the superfood bread and loved it. Yes I would definitely have sweet toppings on it. It’s pretty versatile, I love it mashed avocado but it’s also great with jam or almond butter too, it’s really up to your personal preference. Have a lovely day, Ella x

  • Margit

    Hi Ella,
    How would you describe the inside of the bread should be? Should it be
    completely dry or should it be moist to some extent? Mine is still moist after
    baking for 2 hours (Gas 7) and leaving it in oven for another half an hour
    after turning it off, plus letting it set overnight. The dough was really firm
    too. I was wondering maybe that’s the way it should be? Taste wise the bread is
    absolutely amazing!

    • ellawoodward

      Hi Margit, the bread should be a little moist in the middle, enough for it to be soft but hard enough to be able to slice it. I am experimenting with the recipe to see if it needs adjusting. So glad you love the taste! Ella x

    • HELAINA

      I have made this bread quite a few times, you could try putting the bread mixture in a larger but more shallow baking tin/tray. Mine bread isn’t nearly as deep as Ella’s is in the picture but its always cooked through perfectly and tastes fab.

  • http://www.noordinarykitchen.com Clara

    Hi Ella,
    I just made your superfood bread, and it’s soooooooooo sooooooooo sooooo delicious!
    Thank you!
    Clara

  • vanessa

    Hi Ella ,
    I have just started to read your fab book. Please could you advise me if I should buy a food processer and a blender or will one do all your recipes ?

    • ellawoodward

      Hi Vanessa, I use the blender and the food processor for different things. The food processor is great for a lot of the dessert recipes, nut butters and hummus where as the blender is better for smoothies. There are two separate blog posts on blenders and food processors which should help answer your questions, they’re under the Kitchen Equipment section on the blog. Have a lovely day! X

  • Julia Hill

    Hi Ella, I am just making this recipe and wanted to know if the bread os meant to rise at all??

    • ellawoodward

      Hi Julia, the bread isn’t supposed to rise much. Hope you enjoy it! X

  • DeeF

    Wow, made this today and it came out perfect and is so good. Thanks for a vegan bread recipe that works and tastes delicious. D

  • Marleen

    I made the superfood bread today and it came out great. It tastes so good! Especially with the hummus. My parents like it too, my mum has already planned to take some superfood bread as lunch to work tomorrow. Looks like I’ll have to make another one pretty soon :)

  • Tash

    I made this last night and left it over night to cool overnight and it was so delicious and the texture was perfect. Not usually one of bake bread every week, but I think I might now as it’s so easy!

  • http://www.tiarahelen.blogspot.co.uk TiaraHelen

    I made this for the first time this Saturday and have been enjoying it for lunch every day. It is just how I always wished pumpernickel bread would taste but didn’t! Tasty, chewy, really filling, great for my digestion! I am going to try it without the herbs next time and with some chopped dates and walnuts added. Also, my loaf pan wasn’t big enough so I made some little “mini muffins” in small cup cake silicone moulds, and cooked them just half an hour, they were also nice. The only problem with it is that my bread looks a bit grey – am I doing something wrong? There look to be little orange bits in your photo, Ella? Or maybe some readers have a solution for this appearance problem?

    • ellawoodward

      I am so happy that you loved the bread! It’s difficult for me to say as I’ve not come across this problem before. The orangey colour in my photo comes from the almonds. You could try adding more almonds in and perhaps slightly less sunflower seeds. Hope you continue to enjoy the recipes! X

  • EmilieRoseBeresford

    Hi Ella
    I was wondering if you’d think it possible to process all the seeds rather than only half as I’m not keen on bitty bread. Do you think it would still work out ok? xx

    • ellawoodward

      Hi Emilie, I’ve not tried processing all the seeds before but I imagine that the recipe would still work well. Hope it turns out delicious! Have a lovely weekend! X

  • Masha Bakholdin

    HI Ella! i Made your bread yesterday. I made some very minor changes but It came out great. Luckily I didn’t have any problems described but some ladies below. I baked it for 60 minutes in convectional oven at 366 F. (My son helped me with the conversion:) Thank you so much for the inspiration! Here are some pictures:https://www.facebook.com/CookingChicks/photos/a.256776054520964.1073741837.177365772461993/352475921617643/?type=1&theater

  • Eva Hudson

    Hi there, do you have a video to go with this bread? I tried the recipe yesterday and it was okay but the liquid soaked in immediately so wasn’t sure whether to add more? Your recipes are great and I want to work my way through them all, starting with the snacks, however I do think a video explains the method more easily. Many thanks, Eva x

    • ellawoodward

      Hi Eva, sadly I don’t have a video for the bread recipe but I hope to do one in the near future. If you found it too dry you could try adding in more water gradually. Have a lovely day! X

  • Rebecca

    Hi Ella! Love your cookbook and following your beautiful instagram feed! I have a question about the rice/buckwheat vs quinoa flakes. I found out recently I am allergic to millet, buckwheat and rice flour in addition to having Celiac. I am desperately trying to find a bread recipe! What was the original one here? I have quinoa flakes. Would I substitute the buckwheat flour for the same amount in quinoa flakes?? Thanks so much!!! Rebecca

    • ellawoodward

      Hi Rebecca, I am so glad you are enjoying the book! The original recipe including flax seeds too. I haven’t tried quinoa flakes for this recipe before so I am not too sure about the taste or quantity. The bread really needs a flour, perhaps you could try using gram (chickpea) flour instead. I hope it turns out delicious! X

  • ellawoodward

    I’m so sorry it broke your food processor, that’s such a shame but you can easily make this recipe in a big mixing bowl! Have a lovely day x

  • ellawoodward

    Hi Sarah, thanks so much for your message. I am so happy you love the bread and that it turned out delicious! I hope you continue to enjoy the recipes as you make them! Have a lovely day, Ella x

  • Sally

    Hi Ella,

    Just made your Superfood bread and mine worked and taste pretty good. Cant wait for the morning to have some for breakfast :)
    In the picture about yours look a little higher, did you use a shorter tin or double the recipe?
    <3

    • ellawoodward

      Hi Sally,

      I’m so pleased you like the bread. I think it may just be that we used different sized tins :)

  • Nick Barton

    Hi Ella, my son is allergic to nuts. What can I use in place of the almonds? Thanks, Nick :)

    • ellawoodward

      You could add extra seeds in stead!

  • ellawoodward

    I’m so sorry to hear that – I’m not sure why that would have happened but next time you could try lining it with baking paper perhaps x

  • ellawoodward

    Hey, that should be totally fine. I love toasting it too!

  • ellawoodward

    Hi Charity, if the recipe doesn’t specify then I just use raw whole almonds with the skin on. There is no need to soak the almonds unless you are making almond milk. I order organic almonds in bulk from Amazon as this works out slightly cheaper. Have a lovely day x

  • Julia Morgan-Teresa

    Can you post the nutritional info/calorie count? Please and thank you !

    • ellawoodward

      Hi Julia, so sorry but I don’t like to focus on the calorie content for the recipes as I much prefer to focus on the amazing goodness and nutrients in the plant-based ingredients. Have a lovely day x

  • ellawoodward

    Hi Julieta, as I have never used this flour before it’s difficult for me to advise but I imagine that the same quantity as buckwheat/brown rice flour should work well! X

  • ellawoodward

    Hi Louisa, you really need the almonds for this recipe. You could try using pecans instead if you prefer. Have a lovely day! X

  • ellawoodward

    Hi Louisa, you really need the almonds for this recipe. You could try using pecans instead if you prefer. Hope you love it x

  • ellawoodward

    Hi Dawn, I am so happy the bread turned out delicious. The psyillium husk does contain fibre this is important to maintain a healthy diet. Everyone reacts to foods in different ways I don’t think that 3 slices of the bread is too much per day but it really varies from person to person. Have a lovely day x

  • Emily Palin

    Hi Ella (:
    Do you ever buy any bread from the shops or do you always have to make it !?
    If yes then what bread would you recommend ?
    Thanks x

    • ellawoodward

      I love the brown rice and sunflower seed bread from a brand called Biona which you can find in most health food stores x

  • ellawoodward

    I usually buy it from Whole Foods, my local health food store or Amazon x

  • leana de jager

    hi Ella
    will it be possible to swap the pumpkin seeds with other seeds like flax or sesame? pumpkin seeds are very expensive in south africa.
    thank you for AWESOME recipes which are so simple to make even I can do it!

    • ellawoodward

      Hi Leana, I haven’t tried this recipe with another seed before but I imagine that extra sunflower seeds would work well too. You could try adding flaxseed as it has binding properties although I have not tried it so I’m not too sure how it would turn out. Hope it’s delicious! Ella x

  • ellawoodward

    So sorry about the mistake in the recipe, the recipe has now been updated. You add the chia seeds in when you add in the psyllium, flour etc. Hope you love the recipe x

  • ellawoodward

    I haven’t tried doing this before but I imagine that it should work similarly! Hope the bread turns out delicious! X

  • ellawoodward

    Hi Lizzie, it’s probably easiest to use a loaf tin. Hope it turns out delicious! Have a lovely day x

  • ellawoodward

    It might be worth blitzing them in a food processor first so they become ground down and fine. Hope you love the bread x

  • ellawoodward

    So sorry to hear that it didn’t come out well. Brown rice flour should work really well! You could try using a higher heat. It should also set once you’ve taken it out the oven and left it to cool for a while. Hope it turns out delicious next time x

  • Hanna

    Super easy to make! I did not even wait for an hour before putting it in the oven, due to time limit, and it turned out great anyway. Not for someone with a sweet tooth (your banana bread is for that person :P) but this was definitely what I was looking for to add to a healthy soup lunch/dinner :) Love the fact that there is no sugar (even maple, honey or agave), nut milk or eggs added… Thank you!

  • Kat Dawes

    Ran out of almonds so used half almonds and half cashews, oh my God it was beautiful…I love the original recipe but this was a bit lighter and so tasty.

  • ellawoodward

    So sorry but sadly I don’t have the exact measurements for this loaf tin I used. Hope you love the bread x

  • ellawoodward

    I haven’t tried this recipe with rye flour before but I imagine that it would work well too! X

  • ellawoodward

    Hi Kim, I find that once you take it out the oven and leave it to cool overnight, this helps the mixture set properly and gets rid of any of the extra moisture! Hope you love it x

  • ellawoodward

    Hi Tessa, sorry to hear that you had some trouble with the bread. I find that once you take it out the oven and leave it to cool for a while this helps the bread to set properly! Hope you’re enjoying it x

  • Lisa

    Mine is moist in the middle…it’s been in the oven for an hour nearly…help! I’m gutted

  • Tamsin

    I just made this and it turned out perfectly! Had to cook it for a good hour. Absolutely delicious. Had to have a slice straight away with coconut oil spread on top. Thank you this is def my new bread of choice!

  • gareth

    Could you use coconut flour instead of rice flour???

  • ellawoodward

    Hiya, I’m not sure about this one as I’ve never tried it so couldn’t recommend an exact weight to use, but I really hope you try it and let me know how you get on! x