Grain-Free Seed Bread
We wanted to include a bread of some kind in our detox menu for everyone who became an amateur bread baker in 2020. Gluten-free and grain-free baking can be challenging, but we promise this one is a cinch. This loaf is dense and studded with many types of seeds, more like Danish rye than airy ciabatta. It’s great for dunking into our Everything Green Soup or topping with Curried Chickpea Salad, and it has endless breakfast toast possibilities (avocado and lemon, almond butter and dates, vegan ricotta and fruit compote).
1 cup sunflower seeds
½ cup hulled pumpkin seeds
½ cup psyllium husk
⅓ cup hemp seeds
⅓ cup chia seeds
⅓ cup flax seeds
2 teaspoons sesame seeds
½ cup sliced almonds
2 teaspoons coconut sugar
1 teaspoon kosher salt
¼ cup extra virgin olive oil, plus extra for greasing the loaf pan
1½ cups boiling water
1. Preheat your oven to 400°F. Grease a loaf pan with a little bit of olive oil.
2. Combine everything except the water in a bowl and toss well to make sure everything is evenly distributed. Add the hot water and mix well—you should see the psyllium and chia thicken the mix almost immediately.
3. Add the mix to your loaf pan, patting it down into a firm rectangle. Bake for an hour, then let cool completely—for 1 to 2 hours—before removing from the pan. Wrapped tightly with Saran or reusable food wrap and stored in a cool part of your kitchen, it should keep for 5 days.
Originally featured in The Annual New Year Detox