Most mornings, by the time I drag myself from the cosy bed, I’m over the brink of hunger and ready to hunt for a quick and easy breakfast. Problem is, gluten-free or ‘lowish-carb’ kind of eating style doesn’t really lend itself towards quick and easy all the time. And omelettes, as much as I love them, become rather uninspiring by the tenth morning in a row. So the best bet is to have something you can prepare in advance, ready to tuck in while you’re still in that sleep state…
For a long time I’ve been trialling and working on a breakfast bread that is flavourful and sustaining. And finally I’ve arrived to a recipe I’m truly happy with! It uses a lot of ingredients so it’s not an every day item, but it’s easy, delicious, and goes a long way – three big ticks 🙂
This is a really hearty loaf so best in thin slices. (And, in my opinion, at it’s best with avocado and a sprinkle of salt or on weekend days; a poached egg!) Don’t expect it to be exactly like your usual bread shop counterpart, but it still toasts up wonderfully and is a tasty way to start the day 🙂 It’s best made with a high-speed blender (to really get a smooth base mixture from those cashews) – an appliance I highly recommend if you make a lot of these sorts of foods.
Seed Bread (makes 1 large loaf)
2 cups cashews, soaked then drained
1/2 cup almond milk (or coconut milk or full-fat cows milk)
1 tbsp apple cider vinegar
6 tbsp coconut flour (note; this cannot be replaced with desiccated coconut)
2 tsp baking soda
1 tsp salt
4 tbsp pumpkin seeds
4 tbsp sesame seeds
3 tbsp linseeds/flaxseeds
2 tbsp chia seeds (plus 1 tsp for sprinkling)
Soak the cashews for 3+ hours then drain and rinse.
Preheat the oven to 160’C and place a spare loaf tin (with about 2 cups of water in it) in the oven – for steam.
Grease the sides of a loaf pan (I use a large glass loaf pan) with coconut oil, butter, or ghee. Line through the middle with baking paper.
In a blender, mix together the cashews, eggs, milk, and apple cider vinegar until well combined to a very smooth consistency.
Pour this smooth mixture into a large bowl, sift in the coconut flour and baking soda. Add the salt, and all the seeds (bar the extra chia) then fold until it has all mixed well together.
Pour it all into the prepared loaf tin. Sprinkle over the extra quantity of chia seeds. Bake in the oven for 45-60 mins, until the crust is golden and a skewer comes back clean.
Cool on a wire rack until cold then store, well wrapped in the fridge.