Recipes, rituals and other stories to realign the body and mind


danielle copperman4 Comments

Since accepting my fate with gluten and wheat, bread is what i have missed most, if only because the smell of bread toasting in the morning or alongside bubbling soup is both unbearable and unbeatable. This miracle bread is named so as it looks hopeless in the mixing bowl but bakes miraculously to form the ideal loaf of bread, made without gluten, wheat or yeast. It's not the kind of light, fluffy bread you may be used to, but there is more body to it, meaning it fills you up for longer and IMO tastes better. I like the crunchiness of this straight from the oven, it's as if it's been toasted but its just it's natural nature. High in fibre, protein, healthy fats and all kinds of vitamins and minerals, this multidimensional recipe takes only 5 minutes to prepare, and once the oven's done its thing, you've got a life giving loaf for the next week or so.

350ml water
150g pumpkin seeds plus extra if you want whole seeds in the bread
100g quinoa flakes (can also use oats or buckwheat flakes)
150g raw skin-on almonds
140g sunflower seeds
140g golden linseeds
3 tablespoons psyullium husk powder
3 tablespoons nutritional yeast
4 tablespoons of dried mixed herbs (such as basil, mixed herbs, oregano)
1/2 - 1 teaspoon salt (to taste)
A pinch of black pepper
2 tablespoons chia seeds
2 tablespoons black onion seeds
2 tablespoons sesame seeds

Preheat the oven to 180C.
Measure out the almonds, quinoa flakes and pumpkin seeds and place them in a blender or food processor. Once they have formed a floury consistency, transfer to a large mixing bowl. Add the rest of the dry ingredients and mix thoroughly until everything is fully combined. Next, gradually pour in the water, stirring constantly. Knead the dough for a minute or so just to be sure it isn’t too wet that it sticks to your hands, and also to ensure the mixture is compact. Grease a loaf tin with coconut all on all four sides and along the bottom. Push the mixture down firmly with the back of a large spoon and cook for 45 -55 minutes, until the top begins to brown. Stick a knife in the middle and if it comes out clean then remove the bread from the oven and leave to cool. Ones it is cool enough to handle, transfer onto a cooling rack. Slice immediately for some fresh, warm bread, or leave to cool before slicing and storing. I store mine in the fridge.

The bread is wonderful eaten straight from the oven, with coconut or olive oil instead of butter. It melts into the bread and tastes amazing. The bread also toasts really well and is delicious with coconut oil, nut butter or nut pesto, and with my favourite topping, mashed avocado with himalayan salt and lemon juice. It is a sweet, sweet feeling to know that bread is back in my life, and better than ever for my wellbeing!