This bread recipe is divine! It is well balanced and full of all the essential nutrients to support your health.
- Healthy fats for energy, skin and nervous system.
- Protein to build muscle.
- Fibre to keep food moving smoothly through the digestive tract, stabilise blood sugar levels and maintain healthy cholesterol.
- Phytochemical’s – pumpkin is rich in beta-cartoene for healthy eyes, skin and immune system.
My favourite way to eat it, is toasted with avocado, goats cheese, a squeeze of lemon juice and salt and pepper, add a few poached eggs and you have yourself a very healthy (and delicious) breakfast!
Ingredients
2 cups grated pumpkin
2 cups cold water
1.5 cups brown rice flour
3/4 cup pepitas
3/4 cup sunflower seeds
3/4 cup almonds (hazelnuts or brazil nuts also work well)
1/3 cup sesame seeds (I used black sesame seeds which is what you see in the photo, you can use either black or white)
3 tablespoons of chia seeds
3 tablespoons psyllium
1.5 tablespoon natural sweetener (agave, honey, rice malt syrup)
1 teaspoon ground turmeric
1 teaspoon good quality salt (pink himalayan or sea salt)
Method
1. Add pepitas, sunflower seeds, sesame seeds and almonds together in a food processor and blend until finely ground.
2. Combine the ground seeds and all other ingredients into a mixing bowl and combine well. The chia seeds and psyllium will rapidly absorb the water to create a dough texture.
3. Add mixture to a greased loaf/bread pan (I like coconut oil for greasing the pan). Evenly spread the mixture and press down firmly to ensure there are no air pockets in the mixture. Set aside for 2 hours.
4. Preheat the oven to 180 degrees and bake for 50-60minutes, depending on your oven. When ready, remove the bread from the pan and place onto a wire rack.
5. Place bread back into the oven for another 30 minutes, the bread should be firm and golden brown when it’s ready.
6. Allow the bread to cool to room temperature before slicing. It should last for 5-7 days in the fridge, if you can’t get through it all (which I highly doubt because it’s so tasty!) you can slice the bread individually and keep it in the freezer.
Nutrition content/per slice (recipe makes 20 thin slices)
Energy: 504 kJ Carbohydrates: 6.6 g Protein: 4.75 g Fibre: 3 g Saturated fat: 0.97 g
Enjoy!! xx