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Vegan Herby Seed Bread

If you’re looking for a gluten free, vegan bread this is a perfect option for you. Packed with seeds and flavoured with fresh herbs it is absolutely delicious warm from the oven or spread with a little dairy free cream cheese. Try it toasted and topped with avocado for breakfast for a nourishing fibre rich treat. This is taken from my vegan book GO LEAN VEGAN

Vegan Herby Seed Bread

Overview

Preparation time 15 minutes

Cooking time: 50 minutes

Makes 1 loaf

 

What’s Good About it?

Using whole quinoa in this recipe is a great way to add extra protein and fibre. It is also a great source of vitamins and minerals includig manganese, magnesium, iron, copper, folate and zinc.

 

Did You Know?

Psyllium is an ideal binder for vegan recipes and a great egg replacer. It is also a great source of soluble fibre.

Ingredients

Makes 1 loaf (10 slices)

 

50g whole quinoa, soaked in cold water overnight

50g ground pumpkin seeds

50g ground flaxseed

30g coconut flour

50g chia seeds

1 tsp bicarbonate of soda

½ tsp xanthan gum

300ml water

1 tbsp olive oil

1 tbsp psyllium husks – ground

½ tsp sea salt

1 tbsp lemon juice

1 tsp xylitol or coconut sugar / maple syrup

2-3tbsp chopped parsley – optional

50g mixed seeds

Instructions

 

  1. Preheat the oven to 160°C/fan 150°C/gas mark 3 and grease and line a 2lb loaf tin with baking parchment.
  2. Drain and rinse the soaked quinoa and place in a food processor with the ground pumpkin seeds, ground flaxseed, coconut flour and chia seeds and process to combine.
  3. Add the remaining ingredients except the mixed seeds and process until the mixture is almost smooth. Stir in the mixed seeds and chopped herbs if using, reserving a few seeds for the top.
  4. Pour the mixture into the prepared loaf tin and scatter the remaining seeds on top. Bake in the oven for 50 minutes until a skewer or sharp knife inserted into the loaf comes out clean. Turn out onto a wire rack and allow to cool before slicing. If the bread looks too brown during cooking cover the top with some foil.
  5. You can slice and freeze this bread for up to 3 months.

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