Our romance with bread is one of our most enduring. From crusty sourdoughs to deep dark ryes, we often say we could live happily on bread and cheese (…and oysters). As our journey with wholefoods evolved, we sought out a gluten-free and vegan alternative to our great love. This nut and seed loaf is filled with healthy omega 3 and 6 fatty acids, rich in protein and totally delicious. The pysllium husks are incredibly high in fibre and stand in for flour as the binding agent.
Health perks aside, what we love most about this recipe is its simplicity. Baking bread can be a serious undertaking – labour intensive and often time consuming, it is not for the faint hearted. And yet here, the exclusion of flour and grains, dairy and eggs, allows for a fuss free bread recipe.
After a wet and grey week here in the Cape, we decided to head out of town and up the west coast to McGregor – the village where time stood still. Here beautifully preserved whitewashed cottages nestle in half wild gardens, and water trickles down old stone irrigation channels. Route 62 into the Breede Valley is breathtaking – craggy mountainsides, running ravines and a striking serenity all made for a wonderful drive.
These sandwiches are the ultimate on-the-road snack: a handful of pea shoots, goat’s milk Gouda, and just the right amount of pickled cabbage. Fermented foods are rich in live bacteria, offering our bodies a wider variety of natural flora than any supplement possibly could. Over and above this, the bitterness is positively addictive. Our taste buds tingle on the first bite but we immediately want to repeat the experience. A homemade sauerkraut recipe is most definitely in sight…
There are endless variations when it comes to Paleo Bread but this is our default loaf. We cannot resist the toasted hazelnuts and the generous sprinkling of Herbs de Provence. While we have no doubt you will be able to whip this up in a flash, we would still love to bake you a loaf. Pre-sliced, you can store it in the freezer and toast one delicious slice at a time. Pop us a mail!
While bread recipes are usually specific, this one is absolutely flexible. Feel free to use whatever nuts and seeds you have on hand but be sure to keep the ratios intact.
2 tablespoons pysllium husks
50g sesame seeds
50g pistachio nuts
100 g sunflower seeds
100g flax seeds
100g pumpkin seeds
2 teaspoons sea salt
1 tablespoon Herbs de Provence
3 tablespoons cold-pressed coconut oil, melted
In a small bowl mix the pysllium husks with 1 ½ cups of water. Set aside for 5 minutes or so, until it forms a thick gel consistency. Place all the nuts and seeds in a food processor/blender and pulse once or twice. Be careful not to get carried away! Your mixture must just be very coarsely chopped.
Transfer to a big mixing bowl and add the sea salt, Herbs de Provence and coconut oil. Tip in the pysllium gel and give a good stir. Set aside for 1 hour.
Preheat the oven to 175°C / 350 F. Grease your loaf pan (30 x 10cm is a good size) and line its base and sides with parchment paper. Pour in your mixture and level with your palm or palette knife. Bake for 60 – 70 minutes, until set and golden. Be sure to let the loaf cool completely before slicing. Will keep in the fridge for up to a week, for a month in the freezer.