I was looking to make a quick seed bread that is gluten and dairy free, yet still high in protein and fibre. This idea came about after I finished a loaf of bread by Venerdi. I can only find it in certain supermarkets so I thought of making something similar. I love the bread as it is soft and fragrant, filled with loads of goodness too! Fortunately, I came across a recipe just like what I was looking for, in a book titled “Whole”. I modified the recipe slightly. If you can’t get hold of psyllium husk, feel free to use Fibergy. This seed bread is lovely especially when toasted. Spread it with fruit jam, peanut butter or hummus spread. It is also nice to have it with soup.
INGREDIENTS
4 free range eggs
¼ cup sesame seeds
¾ cup sunflower seeds
¾ cup pumpkin seeds
1 cup whole nuts eg walnuts, almonds, or a mixture of nuts
¼ cup psyllium husk
50g almond flour/coconut flour
2 tablespoons olive oil
2 tablesppons chia seeds
¼ cup water
2 teaspoons sea salt
METHOD
- Preheat oven to 160C.
- In a bowl, whisk the eggs thoroughly until combined.
- Add the rest of the ingredients and mix well.
- Leave for 15 minutes for the chia seeds to absorb the liquid.
- Bake for 1 hour, rotating half way through.
- Cool on a wire rack. Keep well in a zip lock plastic bag for up to 4-5 days.
Written by Lismi Wong
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