Gluten free seed and herb bread

Serves: Makes one (2ib) loaf

Prep Time: 1 hour 40 minutes

Ingredients

  • 2 ib loaf tin (Can be purchased online here)
  • 1 cup of almonds (200g)
  • 1 and a 1/2 cups of pumpkin seeds (260g) and maybe leave a few extra for decoration towards to end
  • 1/2 a cup of sunflower seeds (85g)
  • 1 cup of buckwheat or brown rice flour (200g)
  • 2 tbs of chia seeds
  • 3 heaped tbs of psyllium husk powder (A little annoying to find, but you can buy the one I use online here from Amazon.)
  • 2 tbs of dried mixed herbs (I use herbs de provence but rosemary, thyme, oregano, caraway seeds etc are all great. Try experimenting!)
  • salt and pepper to taste
  • 2 cups of cold water

Method

  1. 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.
  2. Transfer this flour into a bowl and stir in the remaining pumpkin seeds plus the sunflower seeds, buckwheat/rice flour, chia seeds, psyllium husks, dried herbs and salt and pepper. Using a wooden spoon stir the mixture well before gradually pouring in the water.
  3. You’ll then need to let the mixture sit for about 30 minutes to an hour to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.
  4. Once the mix is nice and firm (Really firm, it can’t even be a tiny bit runny, if it is then add another spoon of psyillium husks) grease the loaf tin with coconut or olive oil.
  5. Place the mix in the loaf tin and firmly press it down, using your hands or with a spoon/spatula, you can sprinkle some pumpkin seeds on for decoration if you like.
  6. Then place the bread in the oven and bake for around 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, allow the bread to cool, it should then pop out of the tin nicely. Slice and enjoy!

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