Super Seed Power Bread. Vegan. Gluten Free.

Super Seed Power Bread.  Vegan. Gluten Free.

I have tried and created many seeded bread recipes before but never shared on my blog for one reason or another. Then my husband got me Heather Crosby’s book YumUniverse as a Christmas gift and I tried her recipe and it was perfection!  I modified it slightly but kept the true basis of her recipe and I have to agree with her – it is heavenly!  She is a wonderful inspiration with her book chronicling her plant-based journey after many stomach issues.  Her book is a wonderful tool, not just a cookbook, on food storage, prep and everything you need to know about transitioning to a plant-based diet.   I highly recommend.  *This is not a sponsored post.  

This bread was easy enough to prepare although I needed some ingredients I didn’t have on hand. Nothing hard to find but also not something I had in my pantry. This also needs to be prepared a day in advance prior to baking.  Once baked and cooled, I was addicted.  I don’t eat bread but wow…. it was so good!  Just think of it toasted with a bit of almond butter or jam.

Working from my kitchen table snacking on a piece while my carpets are all being cleaned (much needed after holiday traffic). You can also tell when I adore a recipe because I take too many pics of it for a blog post.  I captured it all step-by-step for you!  Okay on to this fabulousness….

Ingredients:

1/2 cup of sesame seeds (I used a tuxedo mixture of black and white)
1 cup of gluten free rolled oats (I used Bob’s Redmill)
1/2 cup of pumpkin seeds
1/2 cup of almonds (I used slivered but sliced would work well too)
1/2 cup of garbanzo bean flour (again Bob’s Redmill)
1/2 cup of poppy seeds
1/4 cup of chia seeds (I used black ones)
3 tablespoons of psyllium husk or psyllium husk powder
1 teaspoon of salt
1 tablespoon of Sucanat
2 tablespoons of coconut oil
2 cups of water

Directions:

Preheat your oven to 325 degrees and lay out your sesame seeds, oats, pumpkin seeds and almonds on a baking tray.  Bake for 8 minutes, until toasted.  Remove and let cool.

Add the remaining ingredients to a stand mixer, with paddle attached and blend.  Then add your cooled ingredients and blend again.  Scrape the sides down of the bowl and blend one more time.  Get a medium size mixing bowl and scoop out the bread mixture.  I covered that bowl with plastic wrap and set aside on my countertop for about 24 hours.  The cookbook mentions 10-12 hours.

The next day, preheat your oven to 325 degrees. I sprayed my bread pan with coconut oil and pressed the dough firmly into the pan.  Make sure you press really tightly into the corners etc. to make a nice loaf.  The dough will be very dense.

Bake for 30 minutes then remove. The author then states to flip the bread over.  I took a another cookie sheet lined with a Silpat and placed it over my bread pan and inverted.  The bread came out nicely and was ready for its second round of baking.

You can see how nice and golden it is…

This time bake it for 50 minutes.  Remove and let cool completely before slicing.  I used a serrated knife.  It sliced perfectly and seriously… it is heavenly!

Today marked my 6th day of running – finally starting to feel like myself again.  Still not up to speed but adding distance and getting my lungs back slowly but surely.  Between anesthesia and the flu- I feel like my system has gotten beat up pretty badly with my mind ready to run and go go go!  Conundrum!  So this is my round-up so far with tomorrow being a rest day for my very sore muscles.

Sunday:  8 miles outdoors
Monday: 4 miles (recovery) with weights/core – treadmill
Tuesday: 5 miles (snowstorm and icy conditions so treadmill)
Wednesday: 4 miles treadmill (outdoor temp was 11 degrees and icy) and weights/core/balancing

I still have Friday and Saturday to finish out my running week.  My goal is 30 miles total so that should work out. Sunday will be another longish, slow run to build my distance back up.

That’s it from here folks.  Hope you have a great day! oxo

— Knead to Cook