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Two Bowl Nut & Seed Bread

Every time I make this loaf it is gobbled up by my 9 month and 2 year old. It’s also great for my bub because it’s nice and soft and he can break it down really well.

Ingredients

  • 180g almond meal
  • 180g pumpkin seed meal or buckwheat flour (ground pumpkin seeds)
  • 3 tbsp flax meal
  • 4 tbsp flaxseed
  • 240g hemp seeds
  • 2 tsp bicarbonate of soda
  • 2 tablespoon apple cider vinegar
  • 3 tbsp maple syrup
  • 500 ml of filtered water
  • Pinch of salt

Method

  • Preheat oven to 180 degrees
  • Prepare a loaf tin and line with baking paper
  • Combine all dry ingredients- almond meal, pumpkin seed or buckwheat flour, flax meal, flax seed, bicarb , salt in a bowl and mix well
  • Combine all wet ingredients- maple, water, apple cider
  • Mix both wet and dry ingredients together until well combined
  • Leave the dough to sit for 60 mins
  • Pour the dough into a prepared loaf tin. You will need to use a spoon to scoop the dough in as it will be fairly thick
  • Wet hands slightly and pat the top of the bread mixture down smoothing it out
  • Place in the oven for 60 mins or until firm and brown on top
  • Remove from the oven and let sit until cool. Then place on a wire rack to cool completely
  • Serve with your favourite toppings. I like to smear avocado and lemon juice on mine!

Make sure you tag @katiedickensonline in all your creations!

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