In an attempt to lose some weight and eat a bit healthier I have been trying to cut back on wheat and sugar. The problem with cutting back on wheat is that the gluten-free breads at the store are not only ridiculously expensive to buy but they also taste like horse food (yes I have eaten horse food before). So I have been trying to make my own bread which is super healthy, wheat free, and edible!
I must admit, I have made some gluten free breads which were more suited to the compost heap than they were for human consumption, but this recipe below is getting closer to my goal of an edible and healthy bread. I’ll continue to change it slightly over time. Obviously it won’t taste like a chocolate cake, it’s not meant to, but for what it is, which is a very healthy homemade alternative to store bought white bread, I’m pretty happy with this recipe for now.
What I have been doing is slicing the bread and placing 2 or 3 pieces of it in plastic freezer bags and using them when I want toast. I don’t usually eat a whole lot of bread anyway, so this lasts me at least a week and often two.
I usually activate the seeds too which softens them and makes them easier to digest.
There was a tray of nuts in shells sitting around from the holidays so I took a photo of them with the bread. I didn’t buy the nuts in shells to use as ingredients for the bread as I just don’t have that many spare hours available to me!! Make sure the seeds and nuts are already shelled when you buy them!
This nutty bread recipe is based on one published in an Australian recipe magazine which I can’t recall the name of right now. I’ll try to find it later and update this post.
- 1 1/2 cups of Almond Meal
- 1/4 cup of LSA (mix of Linseed, Sunflower and Almond Meal)
- 2 tablespoons of Coconut Flour
- 1/3 cup of chopped Almonds
- 1/4 cup of chopped Pumpkin Seeds (Keep about 1 tablespoon to sprinkle on top of bread)
- 1/4 cup of Chia Seeds (Keep about 1 tablespoon to sprinkle on top of bread)
- 1/4 cup of chopped Sunflower Seed Kernals (Keep about 1 tablespoon to sprinkle on top of bread)
- 1 teaspoon of Bicarbonate of Soda
- 1 teaspoon of Honey
- 1/3 cup of Coconut Oil
- 1 teaspoon of Apple Cider Vinegar
- 6 Large Eggs
- Salt to taste
- Fire up the oven to about 160 degrees C (320 Fahrenheit) or 140 degrees C (284 Fahrenheit) for fan forced ovens. Use a bread tin which is about 10cm x 20cm (4 inches by 8 inches), grease it and line it with baking paper.
- Next, you basically just add all the ingredients together and mix them really well, remembering to keep aside 1 teaspoon each of the Sunflower Seeds, Pumpkin Seeds and the Chia Seeds. I added the dry ingredients first and mixed, then added the wet ingredients and made sure everything was very well mixed.
- Lastly pour the mixture into your bread tin and make sure the surface is about even. Sprinkle over the seeds you kept aside in the last step and pop it into the oven. Using this amount of mixture and the bread pan that I use it takes exactly 43 minutes for mine to cook, but yours may differ slightly. Expect it to bake in 40 to 50 minutes.
Velbekomme!
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