Super Seed Powerhouse Bread. Vegan. Gluten Free.

Super Seed Powerhouse Bread.  Vegan.  Gluten Free.
Super Seed Powerhouse Bread. Vegan. Gluten Free.

Doesn’t this bread make the prettiest gift?  I’m thinking end of the year teacher gift paired up with gift card.  I’ve been testing some recipes from various cookbooks I’ve recently received.  This was the first recipe I wanted to try.  I’m obsessed with healthy seeded, gf breads.  This recipe is easy enough for kids to make alongside of some adult supervision.  The bread is packed with fiber, vitamins K, E and A.  It has healthy fats, essential amino acids and anti-inflamatory properties.  Plus its gluten free and vegan so easily digestible.  It freezes beautifully and the recipe makes two loaves.  So tasty straight up or with jam or nut butter.

This recipe was adapted from from Deliciously Ella‘s Superfood Bread.  I customized it to fit what I had on hand and our preferences.  
Yields two loaves (not about 2-2.5 inches tall).  The original recipe states it yields 1 loaf but notes the low profile.  I opted to make two loaves, which worked out perfectly.

Ingredients:

1 1/3 cup of whole, raw almonds
1 cup of sunflower seeds
1 cup of pumpkin seeds
1 1/4 cup of brown rice flour
1/3 cup pistachios, shelled chopped or left whole
1/3 cup of chopped walnuts
3 tablespoons of psyllium husk powder
2.5 cups of water
2 tablespoons plus 1 teaspoon of chia seeds (white or black)
Everything bread topping (2 tablespoons of each: poppy and sesame seeds, dried onion, garlic, and a pinch of salt)

Directions:

Into your food processor add your almonds and 1/2 cup sunflower/pumpkin seeds.  Reserve the other seeds for later in the recipe.  Blend until a flour is achieved.

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Turn that flour out into a large bowl or the bowl of a stand mixer.  Then add the remaining pumpkin and sunflower seeds, flour, pistachios, walnuts, psyllium husk powder (do not omit or sub this out -it acts as a binder in recipes), chia seeds, water and a pinch of salt.  Blend until combined and then let that sit out for one hour.  Over the next hour the chia/flour will absorb all the water and tighten up.  Preheat the oven to 400 degrees and spray your loaf pans  and set them aside around 20 minutes prior to the bread being done resting.  See photo below.
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Divide the dough into the two pans and press it down.  I topped one loaf with the everything seasoning mix and one I left plain.  It isn’t a tall loaf yet only about 2-2.5 inches tall.  Bake for 40 minutes or until golden around the edges.  Remove and let cool before removing from the pan and slicing.

Wrap and freeze or refrigerate for storing.  Enjoy!
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fitness_update

My recap for the week so far…

Sunday: 18 cycling miles
Monday: 5 treadmill miles/strength training
Tuesday: 6 miles
Wednesday: 5 treadmill miles/strength training
Thursday: 8 miles outdoor

Wearing:  Garmin 620 watch, Lucy Activewear long sleeve top, Mizuno Wave Rider 18’s, Procompression socks and Lululemon shorts (older).

 

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Friday: Scheduled rest day
Saturday: I’m running a GOTR 5k as a running buddy for a friend’s daughter.

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— Knead to Cook

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2 Comments

  1. Lovely bread. I was wondering about the psyllium husk powder? Can that be substituted as I don’t have any? What does it for the bread?