Gluten Free Seed & Superfood Bread


Firstly, please excuse the very blurry picture. It turns out trying to bake AND photograph the results with a 6 month old was a bit over-ambitious! So I’m surrendering to the chaos once more and just going with it, so please go with it with me!

I can’t take credit for this recipe, my friend Lana in New Zealand sent me the recipe by My New Roots and the original recipe is theirs although I have adapted it quite a bit. This bread is gluten free, dairy free, refined-sugar free and full of nutritious superfoods and it contains all the fibre, essential fats and bran without the flour and yeast and other unhealthy ingredients. I was a bit dubious at first but it turned out simply amazing, especially as I’m starting baby led weaning with my baby and I need healthy alternatives to bread to give him.

It requires one ingredient that wasn’t in my kitchen: psyllium husk. This is what My New Roots wrote about psyllium husks:

‘Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. For this reason, you’ll often find psyllium in over-the-counter laxatives, stool-bulking agents and colon cleansing kits; basically anything having to do with poo. I just came back from running a detox course in Lisbon where I got all the participants in-the-know about this amazing little supplement that also helps to reduce cholesterol levels, aid digestion and weight loss, and alleviate diarrhea and constipation.

Psyllium seed husks contain both soluble and insoluble fiber. The soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the colon free of toxins. Taken during a detox, juice cleanse, or fast, psyllium can greatly improve the body’s ability to eliminate impurities. But the good news is, you can take it anytime – many people find that a daily dose of a teaspoon or two in a glass of water really helps them get their bowels moving, (or slow them down if necessary).*

But what does this have to do with bread? Well, the idea here is to use psyllium to bind all these lovely ingredients together without resorting to flour. There have been some low-carb bread recipes floating around the ‘net as of late that take advantage of psyllium and I think it’s a great idea. Eat delicious bread, have good poops. I’m in!

Psyllium is available at health food stores and most pharmacies. It comes in two forms, the raw husks themselves, and powdered, which are just the husks that have been pulverized. It is easier to take the powdered form as it dissolves easier in water, but that is not important in the case of this bread – either type work just fine.’


So there we have it, bread lovers, a healthy alternative!


1 cup sunflower seeds
1/2 cup pumpkin seeds
½ cup flax seeds
1/4 cup / 40g poppy seeds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. Himalayan pink salt
3 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
4 large Tbsp. melted coconut oil or ghee
1 cup water
1/2 cup almond milk


In a large bowl, combine all dry ingredients, stirring well.

Whisk maple syrup, oil, almond milk and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Spoon mixture into a silicone loaf tine and smooth out the top with the back of a spoon or your hand.

Let sit out on the counter for overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

Preheat oven to 350°F / 175°C.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Thanks to My New Roots for the inspiration for this recipe!


Organic Spelt Soda Bread


I love bread! There, I said it. Who doesn’t? When you try to live a healthy lifestyle you can’t really eat many breads because they all have so many preservatives in them, as well as other nasty ingredients. As you all know from my previous few posts, I’ve started weaning my baby, and although I am spoon feeding him some food, I’m trying to do as much baby led weaning as possible – or as much as he tells me he is comfortable with… So I’m looking for as many options as possible of foods that he can hold and feed himself. Toast is a great breakfast option but store-bought breads are so full of rubbish that I really don’t want him to have them.

I saw one of Paul Hollywood’s baking shows and he was making classic soda bread. It looked so simple and I thought, I must be able to substitute the white and wholemeal flours for spelt flour, so I gave it a go and also added some other ingredients to suit my own taste.

It turned out delicious – perfect actually, if I do say so myself!

Although spelt is ‘classified’ as wheat, it’s actually not wheat at all. It’s an ancient grain that has been cultivated for thousands of years and has nothing man-made in it and although it technically has gluten in it, the molecular make-up of the gluten in spelt flour is very different to that of normal wheat flour. it is more soluble and therefore more easily digested and less likely to cause an intolerance. And from gluten to dairy… It’s not often I eat dairy but if I can get a nice cheese from a farmer’s market I’m a happy bunny and this bread is perfect with a lovely bit of cheese on top, (there is also dairy in the recipe) and let’s add to that a glass of organic wine, seeing as we’re already being naughty! Alternatively, a good dollop of almond butter will taste amazing too.


2 cups (a normal mug is fine to measure a cup)
Pinch of Himalayan pink salt
1 tsp bicarbonate of soda
284ml carton of organic buttermilk
1 tbsp agave nectar or honey
1 tsp cinnamon (optional)


Preheat the oven to 200c and line a loaf tin with baking parchment and grease with coconut oil.

Sift the spelt flour through a sieve into a large bowl. Discard the tiny bits of brown left over in the sieve. Add the salt, bicarb and cinnamon and mix well.

Now add the buttermilk and agave, mix it in with the spoon by folding, then use your hands to really knead it all together. You’ll have to do this fairly quickly as the buttermilk will start reacting with the bicarbonate of soda. You could sprinkle some flour onto the work surface and knead it there instead of the bowl. I find this makes it easier.

Once it’s thoroughly mixed in, shape it into the loaf tin with your hands.

Take a knife and cut a fairly deep cross into the top, then sprinkle with some more flour and put in the oven for 30 minutes. When ready the base should make a hollow sound when you tap it.

It should fall easily out of the loaf tin, then place it on a wire rack to cool a little, but you can cut into it while it’s still warm – and you’re going to want to!