Spice and herb bread. Vegan. Gluten Free.

This herb bread became my legit obsession last week.  I made some for clients and had two loaves left for my family. I love cubing it up and keeping it in my dessert cloche on my counter.  My daughter takes it for breakfast at school (post early morning swim practice).  My husband eats it after dinner.  I snack on it whenever I need a pick-me-up.

Heart healthy fats, vegan & gluten free.  This bread is a wonderful companion to soups as well.  Adapting the seeds/herbs will completely transform this bread into your favorite too!

This week my Invisalign arrived so I’ve been pretty much relegated to eating two big meals per day with absolutely no snacking.  Taking the liners out to eat and then brushing them and my teeth every time really deters you from mindless eating.  This may be a good thing! Ha.  So I need to stop wasting time and get back to my kitchen and cooking.  Oh and if you don’t follow me on Insta-stories or Snapchat (kneadtocook) – I’ll be sharing an earth-shattering, awesome vegan and gluten free lasagna recipe I made yesterday.  It was mind-blowing!

*Inspired by Deliciously Ella’s Superfood Bread recipe.

Ingredients:

2 2/3 cup of almonds
3 cups of pepitas
1 cup of sunflower seeds
2.5 cups of brown rice flour
6 tablespoons of psyllium husk powder
1 tablespoon of artisan bread topping (mixture of poppy/sesame seeds/coarse salt/sunflower seeds/caraway/flax
1 tablespoon of garlic powder
1 tablespoon of fennel seeds
2 teaspoons of coarse pink Himalayan salt
2 teaspoons of flax seed meal
4 tablespoons of chia seeds
5 cups of fresh water

Method:

In the inspiration recipe she uses 6 tablespoons of herbs de Provence instead of the spices I chose.  You can easily add whatever spices or herbs you have on hand.  I also doubled the inspiration recipe to make two loaves.  This recipe can easily be halved to yield one loaf.

Into your food processor, blend down the almonds and pepitas/sunflower seeds until a flour is achieved.  Add that to a large mixing bowl and add the remaining ingredients.  Stir well and let the chia absorb all the water for at least one hour.


What your flour should look like.

Feel free to use whatever toppings you prefer.

Blended up and waiting for the chia to absorb the water.

This recipe yielded 3 loaves for me.

Preheat your oven to 400 degrees and spray your bread pans with coconut oil.  Divide the dough equally into both pans (should only be about 2 inches tall) and bake for 45-50 minutes or until golden.  Remove and let cool completely before slicing and serving.

Once baked, the edges were golden.

Once completely cooled, I sliced it up.

And enjoy!

Sunday: 7.52 outdoor miles (1 degree temp)
Monday: 1 hour weightlifting with attention to upper body/core
Tuesday: 10.27 outdoor miles (11 degrees)
Wednesday: 1h gym session with my youngest.  Weightlifting lower body and core
Thursday: 11 outdoor miles (52 degrees in shorts)

That’s a wrap!  Stay tuned for that awesome lasagna recipe coming at ya soon!

— Knead to Cook

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