I recently purchased Lee Holmes fabulous book Supercharged Food, I’ve tagged all the recipes I want to try, the Super Seeded Bread is first on the list. I’m not a huge bread eater but was looking for something different and this bread is gluten-free, dairy-free, packed with healthy seeds and uses stevia and coconut milk. Stevia is a new ingredient for me, it is a natural herbal sweetener that’s more than 200 times sweeter than sugar, with no calories and no carbohydrates, which is used as an alternative to sugar. I put a tiny bit on my tongue to taste and it really is very sweet so a little goes a very long way!
The only adaption I have made to the recipe is to use olive oil instead of grapeseed oil. For my seed mix I used pumpkin, sunflower, sesame and linseeds.
Super Seeded Bread – makes 1 loaf
Pre-heat your oven to 175C/160C fan – Grease and flour a 20×9 cm (8 x 3½”) loaf tin.
350g gluten-free self-raising flour
1¼ cups mixed seeds
¼ tsp sea salt
¼ tsp Pure Via stevia
4 organic eggs
1 tsp apple cider vinegar
3 tblspn olive oil
3 tblspn coconut milk
extra sunflower seeds for topping
Combine the flour, mixed seeds, salt and stevia in a large bowl.
In a separate bowl, beat the eggs with an electric mixer for about 2 minutes until pale and fluffy. Stir in the vinegar, olive oil, coconut milk and water. Pour the mixture into the dry ingredients and mix well.
Spoon the mixture into the prepared tin, then smooth the surface with the back of a tablespoon. Scatter extra seeds over the top.
Bake for about 40 minutes or until a cocktail stick inserted into the centre comes out clean. Turn out onto a wire rack to cool.
The bread will keep well for a day or two at room temperature, then keep in the fridge. It can also be wrapped tightly and frozen for up to 6 weeks!
I ♥ this bread
Recipe printed with kind permission from Lee Holmes, author, Supercharged