Superfood Bread

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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.

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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!

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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!


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  • 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

  • ellawoodward

    Yes, just slice it first and then freeze it.

  • 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

  • ellawoodward

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

  • ellawoodward

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

  • 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

  • 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!

  • ellawoodward

    You could add extra nuts in stead x

  • ellawoodward

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