This recipe is from Deliciously Ella. She’s a British girl and her website is loaded with yummy vegetarian dishes and refined-sugar-free snacks. This bread recipe is one of the only ones I’ve tried which consistently gives me good results and I’ve been using it for years.
I’ve slightly modified it so that it’s got no whole seeds in it that could present a choking hazard for little ones.
The psyllium husk powder and chia seeds can be found at any supermarket in either the baking or the ‘organics’ section.
- 2 cups of water
- 1 and ½ cups pumpkin seeds
- 1 cup of buckwheat or brown rice flour (if just wanting a gluten free option)
- 1 cup of almonds
- ½ cup of sunflower seeds
- 3 heaped tablespoons of psyllium husk powder
- 2 tablespoons of chia seeds
- 2 tablespoons of mixed dried herbs
- salt and pepper to taste
- Place the almonds and both seeds in the food processor and blend for a couple of minutes until a smooth flour forms
- Transfer this flour in to a bowl and stir in the buckwheat flour, chia seeds, psyllium husks, dried herbs and salt.
- Stir the mix well before gradually pouring in the water
- You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During this time, you can heat the oven to 180c.
- Once the mix is nice and firm (like, really firm, it can’t be a tiny bit runny – if it is then add a bit more psyllium), grease a loaf tin, pour the mix in and firmly press it down with a spoon.
- Bake for about 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
- Slice and then freeze or keep in the fridge to make it last longer. There are no preservatives so if it’s not frozen or in the fridge it won’t last more than a few days.