Almond, Quinoa and Pumpkin Seed Bread

Almond, Quinoa & Pumpkin Seed Bread

Makes one loaf

– 2 and a 1/2 cups of cold water

– 1 and a 1/2 cups of pumpkin seeds

– 1 cup of almonds

– 1 cup of quinoa flakes

– 1/2 a cup of sunflower seeds

– 1/2 a cup of flaxseeds

– 3 tablespoons of psyllium husks

– 2 tablespoons of chia seeds

– 1 tablespoon of dried mixed herbs (I used herbs de provence)

– salt

Simply place the almonds, quinoa flakes and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the flax seeds, sunflower seeds, chia seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for half 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.

One the mix is nice and firm 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. Then place the bread in the oven and bake for thirty-five to forty minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smoother in your favourite toppings and enjoy!

I normally store 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!

recipe found at

Almond, Quinoa & Pumpkin Seed Bread


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s