This Nourishing Seed Bread is a wonderful accompaniment with smashed avocado, or even as an afternoon snack with some delicious homemade dip! It’s also Egg-free so those with egg allergies finally have an option!
Recipe Type: GF, DF, RSF, V, Paleo
Serves 15 slices
Time 90min
Ingredients:
- 1 C Buckwheat flour (can also use sorghum flour, teff flour, brown rice flour or quinoa flour)
- 1 C Quinoa flakes (can also use teff flakes, millet flakes or rice flakes)
- 2 T psyllium husk
- 2 T chia seeds
- 1½ C mixture of your favourite nuts and seeds (I used chopped walnuts, sunflower kernels, flax seeds and pepitas)
- 2 t baking powder
- 3 T EVOO or melted coconut oil
- 1½ C water
- pinch sea salt
Optional:
- Chopped sun-dried tomatoes
- Chopped kalamata olives
- other herbs and spices (chilli, rosemary, thyme, basil, oregano, the list goes on!)
Method:
- Preheat oven to 175 degC
- Grease a loaf tin with extra coconut oil.
- Add all dry ingredients to a large bowl and roughly combine. Add water and oil to the large bowl and combine thoroughly – I find that using my hands does the best mixing.
- Turn the batter into the loaf tin and press down firmly. Decorate the top with extra pumpkin seeds and flax seeds, walnuts etc and press down to ensure they won’t fall off.
- Cook for 1 hour.
- Depending on your oven you may need to cook for a bit longer, just check.
- Remove from the oven and allow to cool thoroughly before slicing gently.
- Store in an air-tight container in the pantry for 2 days before moving to the fridge or freezer.
4 Comments on “Nourishing Seed Bread”
Hi Penny,I have started a paler lifestyle and have started to loose weight.
Since I no longer eat wheat what can I sub the buckwheat with?
Hi Fran! Good for you! And congratulations on starting to lose some weight 🙂
Despite its name, Buckwheat is actually not wheat! It’s not even of the grass family, but is related to sorrel and rhubarb. It is gluten-free and is known as a pseudocereal because it is not of the grass family and the part that we use in food is the seed. It is a fabulous source of complex carbohydrates, protein, dietary fibre, B-vitamins and minerals.
As much as I don’t like to reference wikipedia – this article on buckwheat is actually very well referenced and in this case I’d recommend looking there to read more.
https://en.wikipedia.org/wiki/Buckwheat
Please let me know if you try it and what you think! Share some pictures with me on Facebook!
Penny
Finally got around to making this. It turned out perfect, It tasted so good with liver pate and some home made hummus- thanks penny!
Oh I’m so glad you love it Kirby! Hummus is such a great side to have with it too 🙂