Tuesday, 1 October 2013

Almond, Quinoa and Pumpkin seed bread


This VEGAN bread is better than the real thing. Yes these are the words of my mother but still it really is an amazing recipe and I have to thank Deliciously Ella (my favourite blog at the moment, I can't go a day without browsing Ella's recipes!) for introducing me to life with bread again. 



I couldn't believe how easy it is to make as well, really I am going to start making batches and freezing them! Not only is it delicious but also very good for you. To start flaxseeds are full of nutrients, containing most B vitamins, magnesium and manganese. They are also abundant in Omega-3 fatty acids, high in fibre (low in carbohydrates) and high in phytochemicals (plant compounds full of benefits such as antioxidant, antibacterial and boost to immune system). Psyllium husks are frequently used for people lacking fibre and leave you feeling fuller for longer while the the sunflower and pumpkin seeds take care of providing you with a smorgasbord of nutrients. 



Top it with delicious spreads such as hummus (which I'll be making today - Lebanese family recipe to follow) or almond butter. My favourite topping is avocado squeezed with lemon and salt. Yummy!



Ingredients:


2 and a 1/2 cups of cold water
1 and a 1/2 cups of pumpkin seeds
1 cup of quinoa flakes
1 cup of almonds
1/2 a cup of sunflower seeds
1/2 a cup of flaxseeds
3 heaped tablespoons of psyllium husks
2 tablespoons of chia seeds
1 tablespoon of dried oregano spice (Any herb will work i.e. basil, rosemary, thyme, mixed)

Big pinch of salt
To start place the almonds, quinoa flakes and one cup of pumpkin seeds into a blender and whiz for a few minutes until a smooth flour forms. Transfer this flour into a bowl and add the remaining pumpkin seeds, sunflower seeds, flaxseeds, psyllium husks, chia seeds, dried oregano and salt. Stir well and then gradually add the water. 


You will need to let this sit for about an hour so that all the water can be absorbed and the mix is left very firm (not at all runny). During this time heat the oven to 180C.



Once the mix is very firm - if it is just a little bit runny add some more psyllium - grease a loaf tin with coconut or olive oil and pour in the mix. Use the back of a spoon or spatula to pat down the mixture so it is tucked in the tin pretty tight. Pop it in the oven for 40 minutes until you can stick a knife in the centre and take it out clean. Wait for it to cool before you slice, smother and enjoy!


The breads lasts longer in the fridge or you can store it in the freezer if you haven't eaten it all or are making batches (like me). Try toasting it so maybe leave a few cut slices in the freezer so its easy to pop in the toaster. Simple hey!