SEED BREAD
gluten free vegan
〰️
gluten free vegan 〰️
Seeds harmonize all plant material on Earth. Seeds grow flowers and plants, feed the birds, the bees, and our divine beings. Seeds hold delicate, nutrient dense amino acids, the vitamins and minerals moisten our skin, nourish our glands, improve memory, burn fat, lubricate our joints, balance our hormones and relieve allergies.
This recipe has been adapted from Josey Baker and his seed bread. I made this while suffering from gut troubles and candida.
My inspiration for making this Seed Series is to remind people of the importance of consuming these vital seeds. A single tablespoon increases vitality as they are loaded with fiber, protein, healthy fats, essential fatty acids like Omega 3's, 6's, and 9's, calcium, iron, zinc, and magnesium. They are anti-inflammatory, provide energy, and cardiovascular health, lowers cholesterol levels, help maintain healthy weight.
1-4 tablespoons of seeds daily provides significant amount of nutrient density
Seeds can be eaten raw, lightly roasted, ground to a powder, mixed & blended, cooked into baked goods.
pumpkin seeds
P U M P K I N S E E D S
Pumpkin seeds increase healthy estrogen levels, improve sleep, mood, & sexual function. Gut wise, they are anti-parasitic.
TIP: soak for 8 hours before eating to encourage the production of beneficial enzymes & increases the amounts of vitamins, especially B vitamins.
C H I A S E E D S
Mayan and Aztec cultures used chia seeds to boost their energy. This ancient seed also prevents depression, helps give you a flawless complexion (healthy fats!), improves digestion and is super hydrating.
The seeds become jelly-like when added to liquid. This expansion help you feel full so it’s great in smoothies.
H E M P S E E D S
From the cannabis sativa plant, hemp seeds are a complete and easily digestible complete protein. It's fatty acid content stimulate skin & hair growth, maintain bone health, regulate metabolism, and supports brain function.
Being a complete protein (really helpful for vegetarians/vegans), hemp seeds improve muscle maintenance cell regrowth, and tissue repair.
S U N F L O W E R S E E D S
Native to North America, the beautiful and voluminous sunflower holds these strengthening seeds.
It's rich in magnesium, the anti-stress mineral. Sunflower seeds help keep you calm, so you can soothe your nerves, brush the stress off, and chill in a happy state. They also are high in progesterone — helping to reduce PMS symptoms and regulating menstrual cycles.
S E S A M E S E E D S
Sesame seeds are lessen inflammation, heighten brain activity, increase natural levels of progesterone as you gear up towards your period. They are naturally rich in calcium, a vitamin necessary for bone health especially as we age — and a great alternative to dairy if you’ve been consuming that to maintain bone health.
F L A X S E E D S
We live in a space with environmental pollutants from non-organic livestock, plastic, pharmaceutical drugs, solvents, car exhaust, etc. These pollutants cause estrogen mimicking compounds called xenoestrogens, which cause hormone disruption, pre/post natal abnormalities, infertility, reproductive cancers, and autoimmune diseases.
Flax seeds contain lignans, which are phytoestrogens. They are good and help the body balance estrogen and help flush away xenoestrogens, naturally. They are extremely anti-inflammatory and do wonders for you if you’re colon is sluggish. Grind them, sprinkle them, bake with them, just drink water with them.
SEED BREAD
One 9 or 8-inch by 4-inch loaf pan (20cm by 10cm), oiled
Dry ingredients
2 1/4 cups (235g) rolled oats
1 cup (160g) sunflower seeds
1/2 cup (65g) pumpkin seeds
3/4 cup (90g) almonds, toasted and coarsely chopped
3/4 cup (120g) flax seeds
1/3 cup (25g) psyllium seed husks
3 tablespoons (25g) chia seeds
2 teaspoons (12g) fine sea salt
Parchment paper
Oil for the loaf pan: coconut oil, avocado oil, olive oil, ghee, or butter.
Wet ingredients
2 tablespoons (40g) maple syrup
1/4 cup (55g) olive oil
2 1/2 cups (600g) water
You will be baking this after 3 hours of preparing the “dough” or overnight. When it’s time to bake, preheat oven to 400ºF (200ºC).
1. Get your loaf pan ready. I use coconut oil to lightly grease up the parchment paper. Place the parchment in the loaf pan, carefully tucking it in so it doesn’t rip.
2. Heat a pan large enough to hold a batch of seeds. On low-moderate heat, lightly toast your sunflower seeds, then your pumpkin seeds. Don’t use oil. Stir them frequently to avoid burning them. (Toasting adds a nice flavor to them, I’ve also made this recipe without toasting them and still it tasted great.)
3. Add the toasted seeds to a large bowl along with the dry ingredients.
4. Add the wet ingredients to the bowl.
5. Mix it all up with a large spoon or use your hands to turn it into “dough”. It’ll be wet at first but soon the ingredients will rise and it will become sticky.
6. Once it’s mixed real good, scoop it onto the parchment paper that is placed in the loaf pan. Smooth out the top so it looks nice and even. Place it in the fridge or on the counter covered for at least 3 hours or overnight.
7. After it’s firmed up, it’s time to bake. Put a rack in the middle of the oven and preheat to 400ºF (200ºC.)
8. Bake for 45-60 minutes depending on oven settings. When you stick a knife into it, it may look wet. As long as it isn’t completely gooey, it will set as it cools down. (I set the timer to 50, then turn off the oven and let it sit for an additional 10 minutes before taking it out of the oven).
9. Remove the bread from the refrigerator and let it come to room temperature, at least 2 hours.
10. Toast and eat. This bread is definitely best sliced nice and thin (around 1/2-inch, 12mm) and then toasted up and spread with whatever your heart desires.
Here are some tips of my own:
I oiled the cookware with ghee, but butter, olive oil or coconut oil would do just fine.
Gluten-free folks should use certified gluten-free oats.
Let the dough cool down after taking it out from the fridge and before you put it in the oven.
Recipe from Josey Baker Bread
