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.
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.
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)
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. 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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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!
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.
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.
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.
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.
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Live & eat mindfully. Gluten & dairy free recipes.