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Delicious and versatile Seed Bread

by | Dec 26, 2022 | News

You will love this Gluten Free, no flour, and Vegan bread!

Many of you have asked me for the recipe of Seeded Bread. The original recipe comes from Sarah, My New Roots . She calls it “The life changing loaf of bread”. Sarah’s blog is full of interesting and healthy recipes.

This bread is great and everyone loves it. It is flourless and the addition of psyllium husk and flaxseeds makes it very gentle on the digestive system and intestinal track. Psyllium on top of being a great binder is know to help alleviate both diarrhoea and constipation and reduce cholesterol levels.

What about Activated Charcoal?

I love experimenting and add my personal touch to any recipe I try. My favourite addition to this loaf is Activated Charcoal (the black slice).

Activated charcoal that comes from a natural source is effective for promoting detoxification and removal of poison from the system. It is used to reduce bloating and gas, lower cholesterol, treat bile flow problems and much more. Read full article Dr Axe Activated Charcoal uses

Turmeric powder or Moringa* (not on the photo) work also well. They all bring their dietary qualities and change slightly the look and taste of the preparation.

I have replaced Sarah’s suggested mapple syrup by some thinly cut dates. You could also do a breakfast version and add some cinnamon, dehydrated apples or currants or a version with olives and Rosemary.

The only limit, is the imagination!

Ingredients

  • 1 cup sunflower seeds
  • 1 ½ cup GF rolled oats
  • ½ cup flax seeds
  • ½ cup / 65g hazelnuts or almonds
  • 2 Tbsp chia seeds
  • 3 Tbsp psyllium husk powder
  • 2 Tbsp Activated Charcoal or Moringa
  • 1 tsp salt
  • 3 thinly chopped seedless dates
  • 3 Tbsp. melted coconut oil or olive oil
  • 1 ½ cups / 350ml water

Instructions

Combine all dry ingredients, stirring well. Then add water and oil. Mix very well until everything is completely soaked and pour mixture in a pan. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
  • Preheat oven to 350°F / 175°C.
  • Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  • Store bread in a sealed container for up to five days. You can freeze some if you wish (sliced).

Enjoy!

*Moringa Oleifera is a plant that has been praised for its health benefits for thousands of years. It is very rich in healthy antioxidants and bioactive plant compounds including protein, vitamin B6, vitamin C, Quercetin, riboflavin and iron. Read more: 6 science-based benefits of Moringa

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