Tuesday, 22 September 2015

RECIPE: Grain Free Seeded Bread (Paleo/ GAPS friendly)


This is a great recipe for lunch boxes. It’s grain free and contains no nuts. I started making this bread a few months ago when little P wanted a sandwich for preschool but being on the GAPS protocol, the only paleo style breads around contain tapioca which is a starch thats not GAPS friendly and/or full of nuts thats not school lunch box friendly. Using seeds as the flour is a fun way to make a dense, nutty tasting bread. I slice it thinly and the kids love it. It really does taste delicious as a sandwich or toast. We are bit obsessed with this bread so enjoy. It’s a family favourite.

Grain Free Seeded Bread Recipe

Ingredients
90 grams sunflower seeds, milled
70 grams pumpkin seeds, milled
2 tbsp chia seeds
2 tbsp linseeds, ground
4 tbsp sunflower seeds
4 tbsp pumpkin seeds
2 tbsp sesame seeds
2 tbsp poppy seeds
6 eggs
2 tsp honey
1 tsp apple cider vinegar
60 grams coconut oil, melted
30 grams coconut flour
big pinch salt
1 tsp baking powder

Method
Preheat oven to 170 degrees.
In a food processor, mill the 90 grams sunflower seeds and 70 grams pumpkin seeds.
Transfer into a mixing bowl. Add all other ingredients and mix well.
Pour mixture into a lined loaf baking tray and sprinkle with any extra seeds you wish.
Allow to bake for 45 mins or until bread is cooked through. I stick a skewer in the centre to check if it comes out clean to make sure it’s ready.
Let cool on a rack and serve with your favorite spread, cultured butter or fresh avocado.


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