I regularly eat this rustic, seedy type of bread. I say “type” of bread because if you’re used to the fluffy, commercial style of bread, this bread wont seem like bread at all! But rest assured it’s very tasty and definitely nutrient dense, studded with grains and seeds making it high in fibre and protein. It’s dairy free and I have used quinoa flakes and besan flour to make it gluten free as well. The addition of fresh rosemary is more than a flavour booster. Rosemary is well known for stimulating the immune system, increasing circulation and aiding digestion. It is very easy to grow and flourishes in most conditions so with little effort you can have your own fresh supply of this valuable herb.This recipe has been adapted from the life-changing loaf of bread recipe first created on the website My New Roots.
PUMPKIN AND ROSEMARY BREAD
Makes: 1 small loaf
INGREDIENTS
- 1 cup quinoa flakes
- 1/2 cup psyllium husk
- 1/4 cup besan flour
- 3/4 cup pepitas
- 3/4 cup sunflower seeds
- 1/4 cup flaxseed
- 2 TB chia seeds
- 2 tsp salt
- 1 cup grated pumpkin (I usually grate the skin as well)
- 1/4 cup of tightly packed fresh chopped rosemary
- 3 TB coconut oil
- 1 1/2 cups warm water
METHOD
- Blend pepitas and sunflower seeds together until broken down but not turned into meal. (I prefer a finer textured loaf but if you prefer a chunkier loaf leave the seeds whole)
- Mix all dry ingredients together.
- Add coconut oil and water to dry ingredients and mix thoroughly (If the weather is cool you will need to gently melt the coconut oil first)
- Mold the mixture into the shape of a loaf of bread and place on a shallow baking tray (greased or lined with baking paper) If you prefer you can place the mixture in a small greased loaf tin.
- Cover with gladwrap and allow to sit for several hours (or overnight if you wish.)
- Preheat oven to 175 d Celsius and bake for approximately 45 – 60 min until golden brown
- Allow to cool before slicing thinly. (It freezes well!)
