This delicious gluten-free, homemade bread is as scrumptious as it is healthy – we have tweaked and perfected the recipe so that you can eat it every day without breaking the bank!
INGREDIENTS:
- 1 cup (250ml) buttermilk, kefir or purified water
- 3 to 4 extra-large eggs
- 1/3 cup (80ml) olive oil or cold-pressed sunflower oil
- ½ cup (125ml) purified water
- 1 tbsp (15 ml) fresh lemon juice or apple cider vinegar
- 2 tbsp (30ml) psyllium husks or 1 tsp guar or xanthan gum
- 1 heaped tsp (7ml) bicarbonate of soda
- ½ cup (125ml) chickpea flour
- 1 cup (250ml) flax seed powder
- ½ cup (125ml) sorghum meal, buckwheat flour or teff
- 1 tsp (5ml) sea salt
- ½ tsp (2ml) caraway seeds, ground (optional)
- ½ tsp (2ml) fennel seeds, ground (optional)
- 1 cup (250ml) mixed seeds (chia, flax, pumpkin, sesame – not sunflower)
- (125ml) desiccated coconut (optional)
METHOD:
- Preheat oven to 180 ºC.
- Grease a loaf tin with butter.
- Place all the wet ingredients in a bowl and mix.
- Add the flaxseed powder, psyllium husks and bicarbonate of soda and mix vigorously to blend air into the mixture.
- Sift the dry ingredients into wet and mix well. Lastly mix in the seeds or coconut.
- Pour mixture into greased loaf tin.
- Bake for 1 ¼ to 1 ½ hours.
- Tip the bread out of the loaf tin and let it cool on a wire rack.
Enjoy a thick slice with farm butter!
Note:
- The fennel and caraway seeds will help to mask the strong flaxseed flavour and add more nutritional / medicinal value to the bread.
- This bread freezes well so consider doubling up on the recipe and freeze a pre-sliced loaf for a week’s supply.
