CERTIFIED GLUTEN FREE DAIRY FREE NO ADDED SUGAR REDUCED CARBS PALEO CONFORMING SOURCE OF OMEGA-3 HIGH IN FIBRE
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.
WHAT YOU NEED TO ADD
400 ml water 2 tablepoons cider vinegar
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).
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
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)
This is my favourite mix. Super easy to make and only requires water and vinegar to make. I always have some made in my freezer. Perfect with soup or topped with avocado and egg. It toasts really well too.