Description
This is a great recipe for lunch boxes. It’s grain free and contains no nuts. I started making this bread a few months ago when little P wanted a sandwich for preschool but being on the GAPS protocol, the only paleo style breads around contain tapioca which is a starch thats not GAPS friendly and/or full of nuts thats not school lunch box friendly. Using seeds as the flour is a fun way to make a dense, nutty tasting bread. I slice it thinly and the kids love it. It really does taste delicious as a sandwich or toast. We are bit obsessed with this bread so enjoy. It’s a family favourite.
Ingredients
- 90 grams sunflower seeds, milled
- 70 grams pumpkin seeds, milled
- 2 tbsp chia seeds
- 2 tbsp linseeds, ground
- 4 tbsp sunflower seeds
- 4 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 6 eggs
- 2 tsp honey
- 1 tsp apple cider vinegar
- 60 grams coconut oil, melted
- 30 grams coconut flour
- big pinch salt
- 1 tsp baking powder
Instructions
- Preheat oven to 170 degrees.In a food processor, mill the 90 grams sunflower seeds and 70 grams pumpkin seeds.
- Transfer into a mixing bowl. Add all other ingredients and mix well. Pour mixture into a lined loaf baking tray and sprinkle with any extra seeds you wish.
- Allow to bake for 45 mins or until bread is cooked through. I stick a skewer in the centre to check if it comes out clean. When the skewer is clean, you're good to go.
- Let cool on a rack and serve with your favourite spread, cultured butter or fresh avocado.
Notes
- I'm all for variety and weekly I change my babes bread, milks and other staples. This seeded bread is one I include too. It's packed with protein thanks to the eggs and seeds, tastes great and is pretty simple to make. Good food is worth the effort, and this sure is worth the effort.
- Prep Time: 10
- Cook Time: 75
Nutrition
- Serving Size: 10
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0