This Seed Bread contains no wheat (yes, it’s gluten-free), it is high in protein and fiber, and contains healthy fats.
Plus it is so simple to make!
COOKING TIME 60 minutes
SLICES 16
Ingredients:
- 4 eggs
- 90 g Sesame seeds
- 90 g Sunflower seeds
- 90 g Walnuts
- 90 g Pumpkin seeds
- 90 g Flaxseed
- 1½ tspn Baking soda
- 100 ml Water
- pinch of Salt
Method:
Preheat oven to 180C. Line a loaf tin with baking paper.
Add the seeds and nuts into a food processor or Nutribullet and grind into a fine powder (flour). I like to leave a few chunky walnuts and whole pumpkins seeds for extra texture.
Place ground seeds and nuts into a mixing bowl.
Then, whisk the eggs with the salt, and then add the water and the baking soda. (I use the NutriBullet for this as well, to save washing up!)
Add the wet mixture to the dry mixture and mix well.
Pour the mixture into the lined loaf tin, sprinkle pumpkin seeds on top.
Bake the bread for 50 minutes at 180 C.
Allow to cool before slicing.
Serve with your favourite toppings or it makes a delicious side to a nourishing warm bowl of soup!
TIP:
The Seed bread will store well in the fridge for up to 3 days, or you can slice and freeze the bread for easy access. Simply defrost, toast and add your toppings.
The taste of the bread is simply delicious!
Did you make this recipe?
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