You can tell my man has been home.. posts are few and far between while he is here. We always have a great week though. We spent Saturday in the country out near Uki, catching up with friends in cafe's, fresh organic and homegrown produce from the markets, a picnic by the river and looking at properties. It's beautiful out there.
I saw this bread recipe on DeliciouslyElla's blog about a week ago and knew I had to make it. Preparation only took me about 10-15 minutes. I let mine sit for 2 hours then baked it. I found that I had to cook it a lot longer than she did. Mine ended up taking about 75 minutes. Just keep an eye on it while its cooking. Cooking time will depend largely on how thick the bread ends up in the baking dish you use. I used a large bread pan and pushed it to one side so that the pieces of bread were a good size for sandwiches and burgers.
There is no kneading for this gluten free, yeast free, high fibre, vegan bread . It's actually very easy to make and the results are extremely close to a good quality seeded loaf that would be very expensive to buy.. not that this is a cheap bread but it's good to know exactly what's gone into it and if you buy your nuts and seeds in bulk it does end up being much cheaper in the long run.
We've had organic butter and honey on the hot bread. (you can't waste the opportunity for this treat!) then I made grilled fish burgers for the boys and it was great tfor breakfast this morning. Be aware that it is super high in fibre so don't overdo it and remember to drink lots of water.
Almond, Quinoa and Pumpkin Seed Bread
Here is a link to the recipe
The only changes I made was that I added 2 tablespoons of chia and 3 tablespoons of coconut oil to the mix.
Toasted bread with melted cheese, smoked salmon
and eggs cooked in organic butter