This brainy grain-free bread is so called as the high amounts of good-for-you dietary fat it contains is helpful for the brain.
Dietary intake of good fats, such as essential fatty acids, are required for the brain’s structure, its ability to perform and can influence mood and behaviour.
There are many variations of this ‘nut and seed’ loaf going around, so please feel free to experiment with adding some herbs or spices and make it your own. (We love adding a little dried thyme and caraway seed.)
Note: the mixture needs to rest for a minimum of 3 hours before baking.
- 1cup - almonds
- 1cup - sunflower seeds
- 1cup - flax seeds
- 1/2cup - pumpkin seeds
- 1/4cup - chia seeds
- 1/4cup - psyllium husk
- 1tsp - salt
- 2tbsp - coconut oil
- 1 1/2cup - water (adding a little as required)
- Put all the dry ingredients into your loaf tin and combine them well. (We like to use a flexible silicon loaf tin.)
- Add the oil and water together in a measuring cup and then whisk them together.
- Pour the mixture over the seeds and nuts. The mixture will start to swell up; you should be able to stir it whilst still being quite dense. Add more water if required.
- Press the mixture down firmly into the tin. Make sure it’s compact, as this helps set the bread well.
- Cover the tin with a clean, dry tea towel and leave it at room temperature overnight or for a minimum of 3 hours. It is ready when it holds its shape, even when the edges of the tin are pulled away.
- Preheat your oven to 170 degrees Celsius.
- Place the loaf tin in the oven and cook it for 30 minutes. After this, remove the loaf from the oven, place it directly on the wire rack and bake it for another 20-30 minutes in the oven. If you give it a good knock knock and it sounds hollow, then it’s ready.
- Allow it to cool on a wire rack or breadboard before slicing. Keeps well in an airtight container in the fridge for up to a week.