I love to eat avo on toast for breakfast, and usually sour dough is my go-to bread. I’ve been wanting something a bit different though, that might fill me up a little bit more and push me through that 9.30am hunger pang so I can wait until 10.30am for morning tea (otherwise lunch ends up being 11.30am and everything comes forward as I’m hungry!!).
I recently stumbled across a blog called Deliciously Ella by a lady living in London and sharing delicious, healthy recipes that she concocts after finding a way to deal with a debilitating illness. One of these recipes, the Superfood Bread, sounded amazing and like it might be just the answer to what I was looking for. I’d also always been hesitant to make bread, as the whole yeast thing and getting it to rise always terrified me! When I saw the simple ingredients that this one used I knew I just had to try it!
Ingredients for one loaf:
- 2 cups of cold water
- 1 and a 1/2 cups of pumpkin seeds
- 1 cup of buckwheat or brown rice flour
- 1 cup of almonds
- 1/2 a cup of sunflower seeds
- 3 heaped tablespoons of psyllium husk powder
- 2 tablespoons of chia seeds
- 2 tablespoons of dried mixed herbs
- salt and pepper to taste
- Place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.
- Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.
- Let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.
- Once the mix is nice and firm (really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.
- Place the bread in the oven and bake for 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.
I mucked up a little early on, as you’re meant to grind 1 cup of pumpkin seeds to a flour and save the other 1/2 cup to add whole to the mix. I ended up grinding the whole lot, but luckily it didn’t make much difference, I just have slightly less whole seeds! Also, I had the almonds set aside for this and then later found Hubby had gone and made a trail mix up and used them all! Luckily I had some almond meal, so I used this instead and it still worked out fine.
I followed Ella’s instructions to the tee and was so pleased with how it worked out! I let it sit for a bit over an hour, and baked it for a full hour (to get the right amount of brown over the top). I might ease up a little on the mixed herbs as it’s a little strong for my liking, but I think the pictures speak for themselves!
I sliced it up and have put it in the freezer, toasting one slice at a time as I need it. This will help it to keep longer – particularly if you don’t eat it every day. I’ve topped it with avocado, and am going to try some with a fried egg and the verdict is: delicious!! And even better – I don’t even need morning tea, I make it through to lunch time! Why not give it a go??