Nut and seed bread

This bread is packed full of goodness and deliciously substantial as a start to the day with nut butter or accompaniment to soups at lunch time.

Ingredients

Makes one loaf

2 cups of cold water

1 and a 1/2 cups of pumpkin seeds (260g)

1 cup of buckwheat or brown rice flour (200g) if you don’t want to use flour substitute with more ground almonds.

1 cup of almonds (200g)

1/2 a cup of sunflower seeds (85g)

3 heaped tablespoons of Psyllium husk powder

2 tablespoons of chia seeds

2 tablespoons of dried mixed herbs (I used herbs de Provence but basil, rosemary, thyme, oregano etc. are all great)

Salt to taste

Method

Place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, Psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

Once the mix is nice and firm (really firm, that is – it can’t even be a tiny bit runny – if so add another spoon of Psyillium husk) grease and line with grease proof paper the base of a loaf tin, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

Keep the bread in the fridge or slice it up and freeze it.

Thanks to our amazing chef, Miranda for sharing this with us @miranda9848