Vegan Paleo Chia Bread

£7.95
This mix is a miracle in itself. This scrumptious, grain and egg free bread is made largely with pumpkin and chia seeds. It is free from nuts but packaged in an environment that contains nut products. Toasting this bread really brings out the delicate pumpkin seed flavour. Also useful rolled thinly as a pizza base.
Free delivery for UK orders over £40
Retail Pack 490g

Each 50g serving (medium slice) contains

  • ENERGY

    kJ 615
    kCal 149

    7%

  • HIGH

    Fat
    11g

    16%

  • MED

    Sat Fat
    1.9g

    10%

  • LOW

    Sugar
    0.8g

    1%

  • MED

    Salt
    0.5g

    8%

Of an adult’s guideline daily reference intake

WHAT YOU NEED TO ADD

  • 400 ml water
  • 2 tablepoons
    cider vinegar

INSTRUCTIONS

Preheat fan assisted oven to 160°C/320°F. Non fan
assisted oven to 180°C/350°C or gas oven to Gas Mk 4.

Empty the egg free bread mix into a bowl. Add the
vinegar to the water and fold liquid into the dry mix gently.

Spoon out the mixture onto a baking tray lined
with greased parchment paper. Pat into a round loaf
shape and decorate with pumpkin seeds (optional).

Bake for 1 hour. Leave to cool (cool in oven for several
hours for a crispier crust).

NUTRITION

STANDARD RECIPE - TYPICAL VALUES PER 100g
Energy kJ 1230, Energy kcal 297, Protein 16.6g, Carbohydrates 15.0g; of which Sugars 1.7g, Fat 21.7g; of which Saturated fat 3.8g; Monounsaturated fatty acids 5.8g; Polyunsaturated fatty acids 10.9g, Fibre 12.0g, Omega-3 2.49g, Salt 413mg

INGREDIENTS

Milled pumpkin seeds, whole pumpkin seeds, milled linseed, chia seeds (16%), coconut flour, psyllium husk, raising agent: gluten free baking powder, stabiliser: xantham gum, salt.

STORAGE

Store mix in a cool dry place away from sunlight and odours. Baked bread can be cooled, sealed and stored in a bag/plastic tub in fridge for 5 days. To freeze place in sealed container for up to 3 months (slice first and toast from frozen if needed)

Paleo Scone Recipes