https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
Recipes

Super Seed Bread

Ingredients

  • 1 Cup of Ground Almonds (120g)
  • 3/4 Cup of Sunflower Seeds (110g)
  • 3/4 Cup of Pumpkin Seeds (110g)
  • 1/2 Cup of Sesame Seeds (75g)
  • 1/4 Cup of Chia Seeds
  • Pinch of Coarse Salt
  • 75ml of Almond Milk
  • 5 Eggs

Bread doesn’t get any easier than this. It’s also easy on the tummy as it’s grain free and it’s a great low carb option that’s high in protein. It’s my go-to at the moment, easy enough that you can make a fresh loaf at the last minute and yummy whether you’re after sweet or savoury. It’s incredible with scrambled eggs or creamy avocado and pretty irresistible slathered in almond butter. You can use whatever seeds you have to hand, but stick with the total amounts stated to avoid any mishaps!

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Preheat the oven to 180’C.

Combine all of the dry ingredients in a large bowl and mix well.

In another bowl, whisk the eggs and then stir in the almond milk. Gradually pour the egg mixture into the dry ingredients, while stirring.

Grease or line your bread tin (1lb tin). Pour the mixture into the tin and bake t 180’C for about 40 minutes, or until a knife inserted into the middle comes out clean and it’s golden and crisp on top.

Let cool on a wire rack for 10 minutes before serving.

36 Comments to Super Seed Bread

  1. Ann says:

    Thank you, thank you, thank you!! I have been looking for a low/no carb bread recently, so when I got the email of this recipe I rejoiced!!! Can’t wait to try it, sounds perfect 😊

  2. Colette says:

    Yum!! Thanks!

  3. Cheery says:

    Hello, how long do we whisk the eggs for? Just to switch them up quickly or until light and fluffy and so on? Thank you!

  4. Ellen says:

    This looks delicious! How long will this last for? Also can the chai seeds be omitted? Xo

    • Indy Power says:

      I store mine wrapped in tinfoil in the fridge and it lasts perfectly for a week. The chia seeds help everything bind together so use them if you can, hope you love it!x

  5. Aoife says:

    Hi Indy,
    I just made this bread and it is so delicious! Tastes amazing and cuts really well. Thank you for sharing the recipe. Is it safe to freeze? Thanks.

  6. jennifer brady says:

    Hi, in these recipes you have ground almonds in the ingredients. Is that almond flour? Or literally ground almonds which are not as fine?
    Thanks

  7. roisin says:

    Can normal milk be used instead of almond milk?

  8. Judy says:

    Do you use toasted seeds or untoasted? Does it matter?

    • Indy Power says:

      For this recipe the seeds are untoasted. You can use toasted ones if you like but the ones on top may over cook after toasting again while baking!x

  9. Robin Funge says:

    Thanks for the recipe, turned out great and no mess or fuss!!

  10. Sally says:

    Hi, what could I use instead of eggs? Vegan. Thanks 😊

    • Indy Power says:

      I use a chia substitute for eggs to make things vegan- 1 tablespoon of chia seeds + 3 tablespoons of water (stirred together until it swells) per egg! Hope it works out for you!x

  11. Brenda says:

    What can I use instead of eggs to make this bread vegan ?

    • Indy Power says:

      I use a chia susbtitute for eggs to make things vegan- 1 tablespoon of chia seeds + 3 tablespoons of water (stirred together until it swells) per egg! Hope it works out for you!x

  12. Una COSGRAVE Hanley says:

    This bread is scrummy!!with all the seeds you would expect it to be heavy but its not. Just fab. Will be a regular bake in our house!!

  13. Dara says:

    Made this bread and the Little Green Goddess soup today – both simple and successful – thank you – linked the recipes on my blog https://champagneinateacup.wordpress.com/2016/04/04/healthy-eating-a-bit-of-a-diet-overhaul/ xo

  14. Noel says:

    I can find almond flour but it is much more expensive than ground almonds, if I use ground almonds should I further refine in a spice grinder or just use as they are? Thanks

  15. Hayley says:

    I can’t wait to try this- it looks delish!!!
    Can it be frozen at all?

  16. Rachel says:

    Hi, I made this lovely bread on Monday. How long does it keep would you say? I’ve been storing it in the fridge.

  17. Sharon says:

    Can’t wait to try this bread bough all ingredients today

  18. Kylie says:

    Was wondering if you know the calorie count for this bread?

  19. Danny says:

    Can I use Coconut milk instead of the Almond? If so how much do you recommend, thanks!

  20. Carmen says:

    A-MAZ-ING! So quick and easy to make… super delicious and filling too (but not in a bread bloat way)! This is a regular in our house now! Thank you thank you thank you x

  21. Ann Dempsey says:

    Is it possible to freeze this?

    Thanks,
    Ann

  22. Mary says:

    Love this bread but is it possible that the full cake is approx 3000kilocalories

  23. Mary camilleri says:

    Love it.easy to make.Thank you for the recipe.

  24. Maeve says:

    I would def suggest using parchment paper and not just oiling the tin as the mixture is so dense the bottom of mine completely fell apart 🙁 it still tastes good though..