Inspired by all the nut and seed breads that have gone before us (thank you Sarah of My New Roots – that bread is indeed life changing!) us clean-eating foodies have been playing around in the kitchen to see if we can create a version of our favourite fruit and nut bread.
The perfect combination of savoury and sweet, our gluten-free and super foods packed version is spiced with cinnamon and laced with seeds and maca. Walnuts and buckwheat (a grass, not a grain) give it a nice chewy texture, making this bread the perfect breakfast or delicious afternoon snack. Easy to make and full of healthy fats, proteins and #skinfoods, this hearty, healthy bread has become a staple in the #ContentKitchen. We think that come Easter, this might even keep a hot cross bun devotee ‘content’.
- 3/4 cups of buckwheat flour
- 3/4 cups gluten free or sprouted (dried) oats we like Sun and Seeds.
- 1 cup sunflower seeds
- 1/2 cup chopped walnuts
- 1/4 cup unsulphured dried organic apricots
- 1/4 cup organic raisins
- 2 Tblsp of chia seeds
- 3 Tblsp powdered organic psyllium husk
- 3 Tblsp olive oil or coconut oil – olive oil seems to be milder in flavour for this
- 1/2 t salt
- 1 Tblsp maca
- 1 Tblsp cinnamon
- 1.5 Tblsp coconut syrup – we love Bali Nutra
- 1 1/2 cups water
- Oil a loaf tin (a silicone one does make it easier to remove).
- In a large mixing bowl, combine dry ingredients and mix well.
- Gently melt the coconut oil if using and mix all wet ingredients together.
- Slowly fold liquid ingredients into dry ingredients.
- Mix by hand until wet and dry are thoroughly combined but do it quickly as the water will activate the psyllium husk.
- Pour into tin as soon as mixed well – don’t leave it in the bowl as it will be already starting to set. Let it naturally fill the tin. Don’t press it down as this will make the end texture too dense. Smooth the top and loosely cover, leave overnight on the counter top to allow the mixture to ‘set’. It will swell ever so slightly to look like it has risen – don’t worry if it doesn’t though.
- In the morning set the oven to 350°F / 175°C and check that the sides are stable and will pull away from the tin. This ensures it will keep its shape.
- Bake for 20 mins before removing from tin and turning upside down to cook for a further 40 minutes. Use the usual trick of tapping the base to check if it makes a hollow sound – this means it is ready.
- Now the hard part – let it completely cool before serving, although we must admit ever-so-slightly warm with a touch of coconut oil is hard to beat!
- We store it in the fridge and have tried slicing and freezing also, although it never lasts long!