This Superfood Bread is a staple in my life. I always have a few slices of it in my freezer as it’s the basis of my favourite five-minute meal. I love toasting it and then topping it with lots of creamy avocado, home-made hummus, roasted tomato slices and a sprinkling of seeds or bean sprouts for a crunch. It’s also amazing dunked into soup or eaten with a salad to make the meal a little heartier. You can make a few loaves at once, slice them up and then freeze the slices so that you can just pull a few pieces out when you need them.
Makes 1 loaf
1 mug almonds (200g)
1½ mugs pumpkin seeds (260g)
1 mug brown rice flour (200g)
½ mug sunflower seeds (85g)
3 tablespoons psyllium husk powder (see Top tip)
3 tablespoons dried mixed herbs (I like herbes de Provence)
2 tablespoons chia seeds
salt and pepper
Place the almonds and 1 mug of the pumpkin seeds in a food processor and blend until a flour forms.
Pour the flour in a large mixing bowl with all the dry ingredients and mix well.
Add in 2 mugs (600ml) cold water, stirring the whole mixture together.
Leave the bowl to one side for about an hour, at which point all the water should have been absorbed and the mix will be totally stuck together.
After an hour, preheat the oven to 200°C (fan 180°C). Turn the dough out onto a baking tray. Don’t try and make this loaf too thick or else it won’t set properly, it’s only meant to be 5–7cm tall.
Bake the bread for about 45 minutes, until the top turns a golden brown and you can pull a clean knife out of the middle.
With the psyllium husk powder, there is no substitution as this holds the loaf together. You can find it online or in health-food stores.