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!

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • Emily

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

    • ellawoodward

      Biona is my favourite x

  • 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

  • ellawoodward

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

  • 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!!

  • ellawoodward

    Thank you for the tip! x

  • 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.

  • 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

  • ellawoodward

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

  • 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

  • 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

  • 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

  • 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

  • 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!!

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • ellawoodward

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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.

  • ellawoodward

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

  • 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

  • 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

  • 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

  • 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