Gluten Free Seed Bread

This bread keeps me full and satisfied. It’s rich in fibre, supports gut health, helps balance blood sugar, and it’s actually delicious.

Honestly, it’s going to be way more nourishing than most gluten-free breads you’ll find

Ingredients

Dry:

• 1 cup ground flaxseed

• 1 cup almond meal

• ½ cup pumpkin seeds

• ½ cup sunflower seeds

• 3 tbsp psyllium husk - very important

• 3 tbsp chia seeds - very important

• 1 tsp sea salt

Wet:

• 1 tbsp ghee

    (or olive oil / coconut oil)

• 1½ cups warm water

Method

1. Mix all dry ingredients together, then add the warm water and ghee. Stir until well combined.

2. Press firmly into a lined loaf tin and allow it to sit overnight (or at least 6–8 hours).

   This step is important; it helps the seeds hydrate and become more digestible.

3. Preheat oven to 180°C. Bake for 40 minutes, then remove from the tin, place upside down directly
   onto the oven rack, and bake for another 30–40 minutes. Bake for a total of 70-80 minutes.

4. Let it cool completely before slicing. Store in the fridge for up to 1 week or slice and store in freezer.

5. Best served toasted.
   Perfect with avocado, eggs, or alongside a warm, nourishing soup.

Perfect for anyone wanting more stable energy, but especially supportive for blood sugar balance, insulin resistance, and PCOS

Food as medicine, always

With love,

Annabelle