Grain-Free Seed Bread

The most delicious seed bread!

Recipe by Caroline Cary

Had to be quick before this all was eaten - a few slices of this were eaten before I took this! It is one of our favourites! This is the most delicious, full packed seed bread- so easy to make with simple ingredients and you can change some of the ingredients around with alternative nuts and seeds but you need the Chia seeds and flax, combined with the psyllium to create the gel that holds the bread together.

Yields1 Serving
 150 g Sundflower seeds
 100 g psyllium husk
 75 g hulled pumpkin seeds
 75 g flax seeds
 75 g hemp seeds
 55 g chia seeds
 2 tsp sesame seeds
 55 g sliced almonds
 2 tbsp coconut sugar
 1 tsp pink Hymalarine salt
 60 ml extra virgin olive oil
 360 ml boiling water
 40 g Tahini
1

Preheat your oven to 200°C/400°F. Grease a loaf pan with a little bit of olive oil.

2

In a bowl add all the ingredients less the water and mix thoroughly. When they are all combined add the hot water and mix well—you should see the psyllium and chia thicken the mix almost immediately.

3

Add the mixture to the loaf pan, patting it down so it is all evening distrubuted. Pop in the oven and bake for an hour, then let cool completely for 1 to 2 hours before removing from the pan.

Wrap and stored in a cool part of your kitchen, it should keep for 5 days.

This bread is delicious raw or we really love it toasted and slightly crispy!

You can have it for breakfast, lunch, supper - it is delicious served with
avocado and thinly sliced smoked tofu, any nut or seed butter, mashed banana, chia seed jam, hummus – try with sprouts, cucumber or tomato.

Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water.

Ingredients

 150 g Sundflower seeds
 100 g psyllium husk
 75 g hulled pumpkin seeds
 75 g flax seeds
 75 g hemp seeds
 55 g chia seeds
 2 tsp sesame seeds
 55 g sliced almonds
 2 tbsp coconut sugar
 1 tsp pink Hymalarine salt
 60 ml extra virgin olive oil
 360 ml boiling water
 40 g Tahini

Directions

1

Preheat your oven to 200°C/400°F. Grease a loaf pan with a little bit of olive oil.

2

In a bowl add all the ingredients less the water and mix thoroughly. When they are all combined add the hot water and mix well—you should see the psyllium and chia thicken the mix almost immediately.

3

Add the mixture to the loaf pan, patting it down so it is all evening distrubuted. Pop in the oven and bake for an hour, then let cool completely for 1 to 2 hours before removing from the pan.

Wrap and stored in a cool part of your kitchen, it should keep for 5 days.

This bread is delicious raw or we really love it toasted and slightly crispy!

You can have it for breakfast, lunch, supper - it is delicious served with
avocado and thinly sliced smoked tofu, any nut or seed butter, mashed banana, chia seed jam, hummus – try with sprouts, cucumber or tomato.

Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water.

Grain-Free Seed Bread

Recipe by

Caroline Cary

@eatnourishlove_

Share this recipe:

Enter our giveaway for a chance to win over £100 worth of prizes

Subscribe to our Newsletter

We will be sharing ideas, thoughts and news about retreats/events and much more.  If you would like to be keep up to date just pop us your details and we will stay in touch…

©2021 EAT . NOURISH . LOVE

GIVEAWAY

WORTH OVER £100

Enter below for your change to win £100 worth of great prizes.

This is a UK mainland only competition. Competition closes 10pm on 10/06/21. Winner will be contacted via direct message or email.