Paleo Vegan bread by Pam Connolly
This crispy loaf is perfect for sandwiches eaten on the go.

METHOD

Place ingredients from Section 1 into the food processor and mill until fine.

Place Section 1 ingredients into a bowl and add in ingredients from Section 2.

Mix well and then add in the ingredients from Section 3.

Mix until combined and no more so you don't knock the air out. The mixture will be thick enough to handle by hand.

Place on a prepared baking sheet and mould to loaf shape (a loaf tin wasn't used to allow a crispy crust).

Sprinkle some seeds on top.

Place the loaf in the oven until risen and nicely browned.

Turn the oven off and leave the bread there with the door closed until completely cold.


SERVINGS

Approximately 10-20 slices

PREPARATION TIME

15 minutes

OVEN TEMP/COOKING TIME

175°C/90 minutes

STORAGE

Store in an air tight container for several days.

Can be sliced and kept in the freezer for up to 3 months.

 

INGREDIENTS

Section 1

1 cup Ugg Foods Chia Seed and Nut Bread mix

1 cup pumpkin seeds

Section 2

1/4 cup coconut flour

2 tsps baking soda

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

3 tbsps psyllium husk

2 tbsps chia seeds

1 tsp salt

Section 3

3 tbsps apple cider vinegar

2 cups cold water

Section 4

Handful of mixed seeds to decorate