Simple, easy and delicious, this seeded bread has a lovely dense texture and is full of flavour, not to mention fiber.
Now, lets talk gluten free, I am not a strictly gluten free lady, but I do minimize it, and I'll tell you why. In terms of hormone related issues, women suffering from symptoms like bloating, diarrhea, constipation, irritability, mood swings, irregular cycles, acne and chronic fatigue, do better on a gluten free diet. Gluten is an indigestible protein of wheat, and often triggers immune response and inflammation in the small intestine, leading to many of the symptoms above. In small amounts this is manageable (depending on your sensitivity) but considering we are all so overexposed, and often in a inflamed state, our ability to absorb nutrients is compromised, so why not minimize that inflammation. One thing is never a fix all, but why not give it go when you have tasty alternatives like this loaf, which has become a regular part of my weekly prep. I just can’t get enough, so here ya have it.
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 1/3 cup sesame seeds
- 1 cup Almond flour
- 1 cup Buckwheat flour
- 1 cup Rolled Oats
- 2 Tbs Flax
- 2 Tbs Psyllium Husks
- 2 Tbs Chia seed (ground)
- 3 Tbs Olive Oil
- 1 Tbs Maple syrup
- 2 cups water
- 1 Tsp Salt
Preheat the oven 325°F and toast the pumpkin, sunflower and sesame seeds for 8-10 minutes, until lightly browned.
Take out of the oven and allow seeds to cool.
Mix the Flours, Oats, Psyllium, Flax, and Chia and add the cooled seeds to the dry ingredients. Then mix the remaining wet ingredients with salt and pour the wet ingredients into the dry and mix well.
Line a 9 x 5 “ loaf pan with parchment or opt for a silicon loaf pan (my favourite for seeded loafs) and pour mixture in the pan and rest in fridge for 4 hours- overnight.
Allow the loaf pan to come to temp and preheat the oven to 400°F.
Bake for 1 hour, till golden. Cool completely before turning out.
I like this bread sliced thinly and toasted with a bit of butter and chia raspberry jam.