Paleo Seed Bread [Dairy free, Gluten free, Grains free, Sugar free]

PALEO SEED BREAD

PALEO SEED BREAD

This amazing, easy to make, delightfully crunchy seed bread is made by combining a few of my already blogged bread recipes, tried and tested, and perfected to make the most delightful Paleo sandwiches.  As I transition into maintaining my weight loss, I realise that isolating food types will not work in a lifestyle change, and finding the medium in healthier alternatives that works in sating cravings, is always the best option to prevent the temptations of all foods processed.

A proud success, after trying a few recipes, this bread freezes easily, wrapped in cling wrap or aluminium foil, defrosts and toasts effortlessly and may be enjoyed with breakfast, lunch and supper free of processed ingredients, home-baked effortlessly and is fabulous tasting.  It should hold for up to 5 days in the refrigerator.

Using a small, 21cm x 11cm loaf tin, the mixture as listed below produces a generous 10-slices per loaf.  The ingredients may be doubled for a large standard loaf tin.

 

Ingredients

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3 large eggs

1/4 cup chia flour or ground chia seeds

1 tblsp apple cider vinegar

1 1/3 cups almond flour

1/2 tsp bicarbonate of soda

a little less than 1/2 tsp Himalayan or Sea salt

2 tblsp almond nut butter

1/4 cup pumpkin seeds

2 tbslp sesame seeds

1 tblsp seeds (sesame, pumpkin or sunflower) for topping the loaf

 

Here’s How

  • Pre-heat the oven to 180 degrees celcius and line the loaf tin with baking paper, allowing the paper to hang over the sides of the tin.
  • Break the eggs into a bowl.  Stir in the chia flour and apple cider vinegar and allow this mixture to sit for at least 15 minutes to thicken.

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  • In a food processor or mixing bowl, mix together the almond flour, bicarbonate of soda and salt
  • Add the almond butter and the egg mixture, and mix well .

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  • Stir in the pumpkin and sesame seeds until just mixed.  The dough will be the consistency of a thickish porridge.

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  • Press the dough into the loaf tin.
  • Spray the top of the loaf with lukewarm water, then sprinkle the seeds over.  Spray on a little more water and press the seeds gently so that they adhere to the dough.

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  • Bake for 30-35 minutes or until the toothpick test comes out clean.
  • Cool before slicing.

Enjoy with toppings of your choice.

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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4 Responses

  1. siyaam richards says:

    Seriously….this looks fantasmagories!!! Im definitely giving this a go

  2. Sumaya says:

    Hi, cant seem to find chia meal, can i grind the chia seeds?

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