Updated: Jun 29
Gluten & Wheat Free
200g Almonds, ground (or almond meal)
260g Pumpkin Seeds
65g Sunflower seeds
3 tbsp Psyllium Husk
3 tbsp Dried Mixed Herbs
2 tbsp Red Tractor Chia Seeds
1 tsp Himalayan Salt
Ground Black Pepper
600mls Cold Water
Put the Almonds and 200g of the pumpkin seeds in a food processor and blend for a few minutes until they are ground to a flour like powder.
Transfer to a bowl and add the remaining pumpkin seeds, the Red Tractor Paleo flour, sunflower seeds, psyllium husk, herbs, chia seeds, salt and pepper and mix well.
Then add 600mls cold water and mix, if it is too dry add 50mls-75mls extra water. Then leave to stand for at least 30 minutes.
Pre heat the oven to 200oC and line a loaf tin with baking paper. After you have allowed it to stand, put the mixture into a 2lb / 1kg loaf tin, make sure is no deeper than 5-7cm so that is cooks properly.
Bake the bread for 40 minutes then carefully remove from the tin and then cook on a baking tray for a further 20-30minutes or until the top is golden and a knife pulls out clean from the middle.
Then leave to cool on a cooling rack before thinly slicing.
Store in an airtight container for 3-4 days or freeze for up to 3 months (although it doesn’t last that long in my house). I slice the whole load and freeze separating the slices so I can pull out a slice whenever I want one. It is delicious fresh or toasted with nut butters, eggs, smashed avocado, or alongside salads and soups.
Recipe by My Foodie Coach