Like most people I love bread. I am Italian, and I grew up with it on my table every day, hence it had been an important part of my diet for many years.
Then I started to realise that eating too much bread was giving me some digestive issues, so I decided to eliminate it entirely for a while. During this experiment I felt great, but chose to re-introduce it in small doses to see if I still experienced the same issues. I discovered that I could have it in small amounts without problems, but I was committed to have it sparingly.
At the moment, what is working for me is to alternate normal bread with paleo bread, which is equally satisfying, withour the gluten and the wheat content.
I quickly realised that Paleo bread can be very expensive to buy, so few months ago I decided to bake it myself. After many trials and errors, I finally found the perfect recipe, and I love it!
This bread it’s a powerhouse of nutrients: rich in proteins, fibre, vitamin E and zinc it’s satiating and satisfying.
Because of its very high fibre content, ensure you drink plenty of water on the days that you consume it.
6 tbsp of sunflower seeds
6tbsp of pumpkin seeds
3 tbsp flaxseeds
4 tbsp chia seeds
1/3 cup almonds
1 ½ cup of almond meal
3 tbsp coconut flour
1 tsp bicarbonate of soda
¾ cup plant based milk
1 tbsp honey (or another liquid sweetener)
1/3 cup extra virgin olive oil
1 tbsp apple cider vinegar
½ tsp sea salt
1-Set the oven at 170C. Grease a loaf tin with butter (or cover with parchment paper) and set it aside.
2-Mix sunflower, pumpkin, flaxseeds, chia seeds and almond together. Place them in a food processor and pulse couple of times.
3-Add the almond meal, coconut flour and pulse few more times (you want a coarse consistency).
4-Add all the other ingredients and blend until all well combined.
5-Pour the mixture in the greased tin and put it in the over for about 40 minutes.
6-Remove from the oven and let it cool completely before you take it off the tin.
This bread can be stored in an airtight container for 3/4 days at room temperature, or up to 1 week in the fridge.