super seedy bread
A life without bread is a life not worth living!!!! I remember going through a low carb phase in my 20’s and being so miserable, mainly because I deprived myself of one of my fave foods..bread. I slowly learned that bread doesnt have to be unhealthy as long as its packed with wholegrains and seeds which make it high in fiber and keeps you fuller for longer.
This bread is so simple to make. I usually allow it to cool, slice it up and store in the freezer as its delicious toasted!
ingredients
Makes 1 large loaf
DRY INGREDIENTS
250g gf porridge oats (or regular if you are not intolerant or coeliac)
150g mixed pumpkin & sunflower seeds
1 tbsp dried or fresh rosemary
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
250ml of almond milk
1 tbsp apple cider vinegar
2 tbsp coconut oil
2 tbsp maple syrup
method
Preheat oven 190 deg. Line a bread tin with baking parchment
Mill your oats and seeds in a food processor
Put into a large bowl with rosemary, bicarb and baking powder
In a separate bowl, combine the almond milk and apple cider vinegar (this is your buttermilk!) and pour into the dry flour mixture and mix well until fully combined.
Melt the coconut oil and maple syrup together and add to the flour mixture and mix well until you have a smooth batter
Add to your bread tin and sprinkle with seeds
Bake in the oven for 45 minutes
Remove from the tin and allow to cool on a wire rack before cutting
Store when completely cool in an airtight container for 5 days.
