Tag Archives: bread

Rustic seed bread

A crunchy and crumbly gluten and dairy free bread for those times when nothing else will do. Eat it straight out of the oven or keep it in the freezer and lightly grill for a quick meal.

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A great dipping bread.

This recipes uses whole sunflower and pumpkin seeds which gives a rustic appearance and texture but if you want a more refined loaf you could process these slightly before mixing. The pepitas are extra crunchy and the small pile left on the chopping board after cutting could be saved to pour on top of a salad for some extra crunch.

Ingredients:

3/4 cup Coconut flour

3/4 cup Buckwheat flour

1 cup Almond meal

1/2 cup LSA

1  generous cup of seeds – a mix of whatever you like but l recommend organic sesame seeds, poppy seeds, activated sunflower and pumpkin seeds.

1/4 cup black chia seeds

3 teaspoons gluten free baking powder

4 free range eggs

A generous 1/4 cup organic coconut oil gently melted

Filtered water-approximately 1 cup (you could use almond or oat milk if you can have those)

Method:

Find a suitable baking dish. I have tried this with a small square cake tin or a rectangular loaf tin. Either one is fine. Grease and line the base. Mix all of the dry ingredients together except the chia seeds. Mix together in a separate bowl the eggs, warm coconut oil, 1 cup of water and chia seeds. Add the wet ingredients to the dry ingredients. Mix and add extra water as required. The mix should look moist but not wet.

Put the dough into the baking dish and push down so that the top looks nice and even. Place in a pre-heated 180 degree oven for about one hour or until nice and golden.

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Let it cool for a few minutes in the baking dish

Turn out onto a cooling rack and when cool cut into slices with a serrated knife.

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When you cut the loaf collect the crumbs that fall through the board.

It will hold together better if the slices are thicker (approximately 1.5cm). The crunchy end bits are the best.

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Really crunchy and delicious

The middle bits can be grilled when required to give them some extra crunchiness. You can do this straight from the freezer and then top the bread with your favourite toppings such as avocado and tomato.

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Served here with avocado, tomato, spinach and a veggie burger.

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Pumpkin Seed Bread

The Perfect Paleo bread seems to be on everyone’s to do list these days. This is a delicious gluten and dairy free bread where pumpkin seeds form the bulk of the loaf. The green colour is enticing and it holds together well when sliced. I have tested the recipe several times and am very happy with the result. I hope you enjoy it!

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A delightful gluten and dairy free bread.

I can imagine myself topping this with something delicious like avocado and tomato, or if you eat dairy some good quality grass fed butter. Following a Primal lifestyle l eat Wholefoods such as meat, vegetables, eggs, fruit, nuts, seeds and healthy oils. This bread is actually composed of some of those wholefoods or products made from wholefoods such as coconut flour. It is extremely easy to make with the most important part being to let the loaf cool in the pan.

A food processor is required for this recipe as the Pumpkin seeds need to be processed and this is difficult to do any other way. I have used activated seeds and l would advise you to use them to decrease the anti-nutrient content of the loaf.

Ingredients:

2 1/2 cups of Pumpkin seeds (activated)

1/3 cup melted coconut oil

4 eggs (Free range, Organic or local pasture raised)

1/3 cup Coconut Flour

1/4 Cup Rice Malt Syrup

1/2 teaspoon Bicarb Soda (Bobs Red Mill)

1/2 teaspoon Cinnamon

1/2 teaspoon Pink Rock Salt (or Sea Salt)

1/4 Cup Sunflower Seeds (activated) plus extra for the top.

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Grease your loaf tin with coconut oil and line the base with baking paper. This tin is smaller than a regular loaf baking dish so the loaf is quite compact.

Method:

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Place all ingredients into the food processor except the coconut oil and sunflower seeds. Process until well combined and the pumpkin seeds are quite small and broken.

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The mix is quite thick. Place into a bowl and add the melted coconut oil and sunflower seeds.

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Mix gently until well combined. The mix will look nice and moist.

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Spoon the mixture into the baking dish and smooth the top with the spatula.

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Sprinkle extra sunflower seeds over the top and ensure good coverage. You could use pumpkin seeds as an alternative or a mix of both would be fun.

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Bake in a pre-heated 180 Degree Celsius oven until golden and firm. Each oven will be different and if your oven is hot then lower the temperature. My bread split slightly on the top and this was a good sign it was done.

Remove the bread from the oven and let cool in the pan until almost cool. With a knife cut around the edge of the bread to loosen it.

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Carefully turn the bread onto a cooling rack.

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Flip the bread over and cut a slice off. The end pieces are the best!

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I hope you enjoy this bread. You could add some different spices to the mixture to change the flavour. 

I advise slicing the bread into single serves and storing them in the freezer to use as required, although it would keep several days out of the freezer. This bread could also be taken to work as a snack on its own or you could take the toppings with you. It could be placed under the grill and heated also.

You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Walnut and herb bread

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The aroma of this delicious bread will have you coming back for more. This is a lovely addition to your meal with its light texture and warming taste of fresh herbs. I actually saw the recipe on fastpaleo.com, although they called it a different name, and thought it looked so delicious that l made it the same day to accompany dinner. It was really easy and quick to make but took longer in the oven than was recommended in the original recipe. I was surprised at the very positive reaction from my husband and children when they tasted this bread and will definately be making it again.

Grease (with organic coconut oil) and line a glass loaf dish (or similar).

Ingredients:

2 cups of activated walnuts (or raw walnuts) -blend these in the food processor until finely chopped.

2 tablespoons coconut flour

2 tablespoons almond meal

2 tablespoons fresh Rosemary and Thyme finely chopped

1/4 teaspoon sea salt

1 1/2 teaspoon baking soda ( I used Bob’s Aluminium free)

5 free range eggs

1/4 cup coconut oil (if solid melt then let cool, but in warmer climates use at room temperature)

1 tablespoon organic apple cider vinegar (Bragg brand is very good)

Mix together the dry ingredients. In a seperate bowl whisk the wet ingredients. Pour the wet ingredients into the dry ingredients and mix well. Pour into the baking dish and smooth the top until the mix is level. Place into a pre-heated oven 160 degrees celsius for around 40 minutes or until golden and firmish to touch. Remove from the oven and cut around the edges with a knife to separate the bread from the baking dish. Turn onto a cooling rack. I was able to slice this bread straight away while warm and a quick taste test confirmed how delicious it is. The smell in your kitchen while this dish is cooking will be divine.

If you have enjoyed this post please share it with your friends. Thank you. Carolyn

Rustic seed bread

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This is a really delicious addition to a meal and it is a challenge not to eat it all as soon as it comes out of the oven. One of the delights of this bread is that parts of the edges crumble as it is cut and these are the bits l love to eat. I have used whole sunflower and pumpkin seeds and if you want a more refined load you could blend these slightly before mixing. I love how crunchy the pepitas are and the small pile that was left on the chopping board after cutting could be saved to pour on top of a salad for some extra crunch. I sliced up the loaf into single serves and placed it in the freezer so l can grab a piece when l need it. Not having bread in my diet does leave a space for a bread like this, as sometimes it is nice to hold a delicious piece of something resembling bread in your hand and dip it into the soup.

Ingredients:

3/4 cup Coconut flour

3/4 cup Buckwheat flour

1 cup Almond meal

1/2 cup LSA

1  generous cup of seeds – a mix of whatever you like but l used organic sesame seeds, poppy seeds, activated sunflower and pumpkin seeds.

1/4 cup black chia seeds

3 teaspoons gluten free baking powder

4 eggs

A generous 1/4 cup organic coconut oil gently melted

Filtered water-approximately 1 cup (you could use almond or oat milk if you can have those)

Method:

Find a suitable baking dish. I have tried this with a small square cake tin or a rectangular loaf tin. Either one is fine. Grease and line the base.

Mix all of the dry ingredients together except the chia seeds.

Mix together in a separate bowl the eggs, warm coconut oil, 1 cup of water and chia seeds.

Add the wet ingredients to the dry ingredients. Mix and add extra water as required. The mix should look moist but not wet.

Put the dough into the baking dish and push down so that the top looks nice and even. Place in a pre-heated 180 degree oven for about one hour or until nice and golden. Turn out onto a cooling rack and when cool cut into slices with a serrated knife. It will hold together better if the slices are thicker (approximately 1.5cm). The crunchy end bits are the best. The middle bits can be grilled when required to give them some extra crunchiness. I do this straight from the freezer and then top the bread with my favourite toppings such as avocado and tomato (see picture above)

Thank you to my sister and brother in-law who inspired this recipe.