There is no denying it, bread is such an easy and delicious staple food.
This is a keto, gluten, dairy and egg-free loaf that is simple. This recipe requires no kneading, blooming or proofing. It is a hearty, dense, nutritious nut and seed loaf that has all the good stuff. It is high in fibre and protein to keep you fuller for longer and give you plenty of energy.
The star ingredients
Psyllium is a gut lovin’ soluble fiber derived from the seeds of Plantago ovata, it is great for the digestive system. It absorbs liquid, expanding to a gel-like consistency in our bodies, essentially becoming a broom for your insides. Psyllium may also encourage the growth of beneficial bacteria in the gut and in this recipe, it is what holds everything together in place of eggs.
We all know that nuts and seeds are packed full of all the good stuff, protein, fibre, fat, vitamin and minerals. Feel free switch things up and use any of your favourite nuts and seeds to the specified measurements.
Last but certainly not least we have apple cider vinegar (ACV) and baking soda, these two ingredients are vital. Although this loaf won’t rise a lot, ACV and baking soda meet and react creating bubbles through the loaf making for a lighter texture through-out the loaf.
- 1 ½ Cups Ground almonds
- ½ Cup Sunflower seeds
- ½ Cup Pumpkin seeds
- ½ Cup Walnut pieces
- 4 TB LSA
- 1 TB Sesame seeds
- 1 Tsp Baking soda
- 4 TB Psyllium husk
- 1/3 Cup Water
- 3 TB Olive oil
- 2 TB Apple Cider Vinegar
1. Preheat the oven to 160 degrees Celsius and line a standard 25cm x 13cm loaf tin with baking paper.
2. In a small bowl combine the psyllium with water, olive oil and apple cider vinegar, mix well until a smooth gel-like consistency is reached and set aside.
3. In a larger bowl combine all the remaining dry ingredients.
4. Combine the psyllium mix with the dry ingredients making sure at all the nuts and seeds are moistened. If needed add a little extra water.
5. Once mixed, transfer to the lined loaf tin and bake for about 45-60 minutes until golden-brown and crisp on top.
6. Let the bread cool completely on a wire rack before slicing.
7. Store in an airtight container in the fridge and eat within 5 days or slice and freeze.