04/23/2025
After a lovely Easter break and too much chocolate!! Time to do a healthy Menopause post!
Great recipe - Seedy Nutty Bread
This bread toasts really well and is a good gluten-free option. It is full of fibre, plant protein and polyphenols, making it great for your gut health as well as providing a variety of nutrients found in the seeds and nuts.
Ingredients (makes 1 loaf):
70g (2½oz) pumpkin seeds
70g (2½oz) sunflower seeds
50g (1¾oz) sesame seeds
100g (3½oz) ground almonds
100g (3½oz) buckwheat flour
100g (3½oz) gluten-free oats
50g (1¾oz) flax seeds
2 tablespoons psyllium husks
2 tablespoons ground chia seeds
1½ teaspoons salt 50ml (2fl oz) olive oil
2 tablespoons maple syrup 500ml (18fl oz) water
Method:
- Preheat the oven to 170°C (340°F/gas mark 3½). Line a 900g (2lb) loaf tin with baking parchment.
- Roast the pumpkin seeds, sunflower seeds and sesame seeds on a baking tray for 10ā15 minutes or until the seeds are lightly coloured. Leave to cool and mix in a large bowl with the remaining dry ingredients.
- Whisk the remaining (wet) ingredients together and pour into the dry. Beat well to combine. Pour into the lined loaf tin. Cover and leave overnight in the fridge.
- Preheat the oven to 200°C (400°F/gas mark 6).
- Remove the loaf from the fridge and allow it to come up to room temperature. Bake for 50 minutesā1 hour. Leave to cool on a wire rack before slicing. This loaf keeps for a few days in an airtight container.
Great with Avocado - yum!!