Grain Free Pumpernickel Bread
I’ve already admitted here several times that I have a weakness for baked goodies. Especially bread of any kind. But now more than ever I am aware of what I’m eating and how often. And I am thankful for this awakening to the Whole30 I did this May. When I did the programme I had a feeling that nothing changed. But when I look back there is so many things that changed for me. Not only I am a bit leaner (nice bonus) and I have almost zero stomach aches (very usual for me before) but I know what I can afford and what is just too much for me. And I’m even more interested in nutrition than before. So yes, I would have normal bread every now and then, because I know that small amounts of gluten doesn’t upset me. But I also know that there is not much nutrition in those baked goodies. That’s why I made this Grain Free Pumpernickel Bread to accompany my favourite spreads. It’s full of Omega-3 fatty acids, antioxidants, fibre, protein and other nutrients and of course tastes great, especially when slightly toasted.
- ½ cup psyllium husk
- ½ cup linseed meal
- ½ cup linseed
- ⅓ cup chia seeds
- ⅓ cup LSA mix (linseed, sunflower and almond meal)
- ⅓ cup pepitas
- ⅓ cup sunflower seeds
- 2 cups almond milk
- 3 eggs
- 1 tsp baking soda
- Pinch of salt
- Seasoning of choice (I usually use 1 tsp of garlic powder)
- Mix everything except baking soda together in a bowl and let it soak for 10 minutes.
- Stir in the baking soda and pour the bread mixture in greased baking dish.
- Place in the preheated oven on 180 °C for 45 minutes.
- Let it cool before serving.
- Store in a fridge up to 5 days.
- The bread tastes the best when toasted.