Winter is often a time when we feel drawn to heavier sources of nourishment and bread can find its place at the table as an accompaniment to every meal.
This recipe sourced from Pete Evans will inspire a new way towards nourishing winter menus. With a paleo and vegan friendly ingredient base, this bread steers away from carb-laden traditions and introduces a high protein and high fibre alternative.
- 3 tablespoons sunflower seeds (activated if possible), chopped, plus 1 tablespoon extra for sprinkling
- 3 tablespoons pumpkin seeds (activated if possible) chopped, plus 1 tablespoon extra, for sprinkling
- 1 tablespoon black or white chia seeds*, plus 1 tablespoon extra, for sprinkling
- 50 g (1/3 cup) almonds (activated if possible, chopped)
- 150 g (1½ cups) almond meal
- 3 tablespoons LSA
- 1 teaspoon bicarbonate of soda
- 2 tablespoons coconut flour
- 6 free-range organic eggs
- 1 tablespoon honey (optional)
- 1 tablespoon apple cider vinegar
- 4 tablespoons coconut oil
- 1 teaspoon sea salt
- Preheat the oven to 160°C. Grease a 20 cm x 10 cm loaf tin and line the base and sides with baking paper.
- Mix the sunflower, pumpkin and chia seeds in a large bowl. Stir through the almonds, almond meal, LSA, bicarb and coconut flour.
- Add the eggs, honey (if using), vinegar, coconut oil and salt and mix well to combine. The mixture will resemble a batter rather than a dough.
- Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle the extra seeds on top.
- Bake for 45–50 minutes, or until golden and a skewer inserted in the centre comes out clean. You will need to do the skewer test because this bread is much more dense than regular bread and won’t sound hollow when you tap it. Remove from the oven and allow to cool in the tin before turning out.
You can store this bread in the fridge for up to 5 days, or in the freezer for up to 3 months.
Recipe & image source Pete Evans