Ingredients


– 2 cups of cold water

– 1 and a 1/2 cups of pumpkin seeds

– 1 cup of buckwheat or brown rice flour

– 1 cup of almonds

– 1/2 a cup of sunflower seeds

– 3 heaped tablespoons of psyllium husk powder

– 2 tablespoons of chia seeds

– 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

– salt and pepper to taste

 

Ella says "Unfortunately there is no substitute for the psyllium husk powder – they work to stick the loaf together and I’m so sorry but they’re just essential for the recipe, I tried it without them and it was just too crumbly! They’re really easy to get hold of though, every health food shop sells them and google has endless links to sites that sell them too.

P.S. I just changed the recipe a little to the original changing the quinoa flakes which lots of you were struggling to find and instead using brown rice/buckwheat flour, I’ve also taken out the flaxseeds. I find this version works much better and I hope you do too!"

 

AND THIS IS WHAT YOU DO.....

1. Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.
   
   
2. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, psyllium husks, dried herbs and salt.
   
   
3. Stir the mix well before gradually pouring in the water.
   
   
4. You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.
   
   
5. Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.
   
   
6. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.
   
   
7. Finally, slice, smother in your favourite toppings and enjoy!
   

 

Ella's advice is that she normally stores the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!