Vegan Seed Bread | Gluten-free
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Print Recipe Servings 12 slices
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Ingredients
- 1⅓ cup (200 g) whole flaxseeds 7oz
- ⅔ cup (100 g) sesame seeds 3.5oz
- ⅔ cup (100 g) pumpkin seeds 3.5 oz
- ¼ cup (20 g) whole psyllium husk 0.7 oz
- 1 tsp baking soda
- 1 tsp Himalayan salt
- 1 tbsp apple cider vinegar
- 1 cup (240 ml) water
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Instructions
- Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
- Put the flax seeds in a blender and blend into fine flour. You may need to scrape the sides from time to time. Place in a large mixing bowl.
- Then, put the sesame and pumpkin seeds in the blender and blend into flour as well.
- Add all dry ingredients to the bowl (ground flax, sesame and pumpkin seeds, whole psyllium husk, baking soda and salt). Mix everything until well combined.
- After that, add the wet ingredients (water and apple cider vinegar) to the bowl. Stir well with a spoon. You may press the mixture with the back of the spoon, so everything is well incorporated and sticks together.
- Slightly press the dough between your hands until it is well combined. Shape it into a loaf and place it in the baking pan (mine measures 25 x 21 cm/ 10" x 8"). You can make some light cuts on top of the dough with a sharp knife.
- Bake for 50 mins. Let the bread cool, then slice and enjoy!
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Notes
- Psyllium husk is basically soluble fiber. It absorbs most of the water and binds the ingredients together. That's why it cannot be substituted with any other ingredient.
- You can easily find psyllium husk in health food stores, online, or well-stocked grocery stores. Some brands can turn your baked goods purple (it is all natural, but a bit strange).
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