Since we found out that my husband is gluten intolerant, I now make various breads and keep plenty of stock in the freezer for him; usually in packs of two slices. Almond Bread and Courgette Bread were the first two we really liked but Ella Woodward’s Superfood Bread from the book Deliciously Ella is fast becoming another favourite, especially as it toasts well, and is simple to make.
1 mug almonds (200g)
1 ½ mugs pumpkin seeds (260g)
1 mug brown rice flour (200g)
½ mug sunflower seeds (85g)
3 tablespoons psyllium husk powder
3 tablespoons dried mixed herbs
2 tablespoons chia seeds
Sea salt and freshly ground black pepper
Place the almonds and 1 mug of the pumpkin seeds in a food processor and blend until a flour forms.
Pour the flour into a large mixing bowl and add all the dry ingredients. Mix well.
Add in 2 mugs (600ml) cold water and stir the mixture well.
Leave the bowl to once side for about an hour, at which point the water will have been absorbed and the mix will be very stiff.
Although Ella suggests turning the dough out on to a baking tray, I use a large loaf tin (base measures 21cm x 11cm, top 23cm x 13cm) which I brush with coconut oil and then coat with chia seeds. This gives a lovely crunch to the outside of the bread and also makes it turn out easily.
Bake the bread at 200°C for about 45 to 50 minutes or until a cocktail stick can be pulled cleanly out of the middle.
Turn out and leave to cool.
Don’t try to substitute psyllium husk powder as this holds the loaf together. The powder is available in health-food shops or online.
This is a perfect bread for toasting, dunking in soup, topped with Hummus or Guacamole; eating with eggs or just on its own with a spread of nut butter.