This recipe was originally inspired by Deliciously Ella’s Superfood Bread. You never forget your first blogger crush. We’ve adapted this recipe so many times I cant even remember all the iterations. The latest version is my kid-friendly superfood loaf. It’s less nutty and seedy than the original recipe which makes it easier to chew and digest. Also I recently discovered teff flour which has taken this gf bread to the next level. Make it as a loaf or as little buns!
Ingredients
- 1 cup pumpkin seeds
- 1 cup of teff flour (or other gf flour)
- 1 cup of raw almonds
- 1/2 a cup of hemp seeds
- 3 heaped tablespoons of psyllium husk powder
- 1 tablespoon of chia seeds
- 1/4 cup flax
- few pinches of salt
- 2 cups of cold water
Instructions
- Preheat the oven to 375°F.
- Put the almonds & the pumpkin seeds in the blender and blitz to a powder
- Pour the blended almond & pumpkin seed mixture into a large bowl
- Add all the other ingredients to the blow (except the water) and stir until well blended
- Slowly add the water. I like to add one cup, mix well. Wait a minute and add the next cup. You don’t want to overwhelm the mixture with water.
- Set the bowl aside for 5-10 minutes at room temp. This is when I like to clean up 🙂
- For loaf: Pour the mixture into a loaf tin. Either greased or lined up with parchment paper.
- For Buns: line baking sheet with parchment paper. spoon dough into large balls and flatten to desired thickness into decent sized buns.
- Either way, Bake in the oven for about 1 hour until cooked through.
Fam to Table 