December 14, 2014

Toasted Super Seed Bread

i had a hankering (Grown Ups anyone?) or a pb & j sandwich, and I remembered bookmarking a recipe for toasted super seed i had sunflower seeds and pumpkin seeds in the pantry....
well, 1 + 1 = 2, right? 

i was missing a few ingredients, like psyllium husk powder, sesame seeds, almonds, chickpea flour, and hemp hearts. 
i know, it doesn't seem like having just pumpkin seeds & sunflower seeds sufficed, but i made it work ;)

my review on this recipe: 
given all the substitutions that i made, it's not exactly the same as the original, but this bread almost reminds me of a baguette.
it's not one of those fluffy sandwich breads (heh, kinda wished for that); it's crunchy on the outside and would go well with soup.

Recipe: Toasted Super Seed Bread
Adapted by: Hannah Claudia
Original from: Heather (found on OhSheGlow's)

1 cup oats
1 cup pumpkin/pepita seeds
1 cup sunflower seeds
1/2 cup yellow split pea or chickpea flour*
1/4 cup chia seeds
3 tablespoons flax seed meal/powder**
2 cups of water
(and any additional herbs, spices, dried fruit)


*To make yellow split pea/chickpea flour, wash the dried peas/beans and toast them in a pan over medium heat until dried.
Then blend in a blender until you get flour ;)
**Same process as the process above to make flax seed meal/powder!

1. Toast oats, pumpkin and sunflower seeds in a pan over medium heat (i toast one ingredient at a time).
2. Mix all of the ingredients together. 
3. Cover the mixture and let it sit for about 1 hour (should be very very thick at the end)
4. Bake at 325*F in a loaf tin lined with waxed paper (grease the wax paper too) for 30 minutes
4. Flip the bread onto a baking sheet and bake for another 45 minutes (should be golden brown).

not the best with peanut butter, but i mean, it's peanut butter. it still tastes great.
and, the bread tastes great on its own too, i just think i would use chickpea flour instead of yellow split pea flour because i don't like the taste of yellow split peas ;)

xoxo, hannah

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