I have spent a really really long time trying to find a recipe for delicious, filling, gluten-free vegan bread. There have been a number of missteps and a few complete disasters along the way but I think I have found the first truly scrumptious and incredibly appetizing substitution.
Leave it to Ella Woodward, of Deliciously Ella, to come up with a simple and relatively easy recipe for superfood bread.
They said it couldn’t be done. But she did it.
I have made this bread a few times now, and it never fails to impress not just me, but whoever happens to stop by asking for a special treat (be they vegan, vegetarian, omnivores, white refined flour and sugar consuming individuals, or utterly health conscious fanatics).
The ingredients weren’t too tough to come across (most of them were found in Natura Si) except for the psyllium husk powder, which I actually found in this tiny little organic health food store in Pompeii (you know, the town near Naples built under the volcano Vesuvius? The town that was totally eradicated in 79 AD after a deadly explosion? Yeah, I found psyllium husk powder there. Of all places…) Anyway… if you are in Italy and don’t plan on visiting Pompeii anytime soon, this particular ingredient can be easily ordered and delivered through Amazon.
- 2 cups cold filtered water
- 1 ½ cups raw organic pumpkin seeds
- 1 cup brown rice flour
- 1 cup raw almonds
- ½ cup organic sunflower seeds
- 3 tbsp psyllium husk powder
- 2 tbsp chia seeds
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- salt and pepper to taste
- Place the almonds and one cup of the pumpkin seeds in a food processor until a smooth flour forms.
- Transfer to bowl and mix in the remaining pumpkin seeds, brown rice flour, chia seeds, psyllium husk powder, oregano, thyme and salt.
- Stir well and gradually pour in the water.
- Let the mixture sit for an hour
- Heat the oven to 180C (350F) and grease a loaf pan with coconut oil.
- Pour the mix in and press it down with a spatula.
- Bake for 40-60 minutes
- Slice, serve and enjoy!
*A few tips: make sure you stick to the exact ingredients and measurements, otherwise it sooo does not come out right.
*Make two loaves at a time and freeze one for later use.
*Make sure the dough is totally firm and not even a bit runny before baking it. If it is runny, add a bit more psyllium husk powder.
*It is great with soups or toasted as a snack with avocado, olive oil, lemon, salt and hot pepper flakes.
*If I didn’t convince you, you can find the original recipe here: http://deliciouslyella.com/almond-quinoa-pumpkin-seed-bread/