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


Snacks, Gluten freedanielle coppermanComment

Following the great success of my miracle bread I wanted to have a go at a different bread recipe. The miracle bread was easy to make and i had a lot of feedback from people who have given it a go. I miss bread all the time and whatever gluten free bread i find in stores is usually full of things like rice flour, potato flour, tapioca starch, sugar, preservatives and flavourings. This recipe is made primarily from nuts, seeds and vegetables, meaning even in small doses it will help increase your omega 3 intake for the day as well as the amount of protein in your diet. With essential fatty acids and Soup is not the same without a warm piece of toast, and burgers (with organic meat and no fillers) are never as good wrapped in lettuce. So, I thought, it’s about time I made some bread rolls.

This recipe is quite similar to my Miracle Bread although it uses eggs and vegetables as well as buckwheat flour. The vegetables increase the nutritional levels of these rolls and the eggs, as well as helping to merge the other ingredients together, increase the protein levels of the recipe. Initially I was going to keep this recipe plain so the rolls could be enjoyed sweet or savoury. The recipe will make a delicious sweet version if you omit the green vegetables and perhaps the herbs, and if you add a little sweetener such as agave or coconut nectar. I would recommend adding chunks of raw or dark chocolate or cacao nibs too, to increase the flavour. The texture of these buns is quite similar to that of a muffin or a scone almost. I think they are perfect toasted as a bun with grilled chicken or steak sandwiched in the middle. They also act as a perfect bread muffin for your eggs to sit on, and if toasted enough are perfect with a bowl of steaming, rustic soup.


2 Eggs
2 Tablespoons Chia Seeds
1/3 Cup Sunflower Seeds
1/4 Cup Pumpkin Seeds
3 Tablespoons Sesame Seeds and Flax Seeds (optional)
1/4 Cup Ground Almonds
1/3 Cup Buckwheat Flour
2 Tablespoons Psyllium Husk Powder
2 Tablespoons Coconut Oil, melted
1 Cup Water
1/2 Cup Sweet Potato, boiled and mashed or blended into a puree
Handful of Spinach or Kale, chopped
As much Asparagus as you like, chopped (or other vegetables - tomato would be nice)
1 Garlic Clove, chopped
2 Tablespoons Nutritional Yeast
1/2 Tablespoon Arrowroot (don’t worry too much if you can’t get hold of this)
Fresh Rosemary
Dried Herbs of Choice (Mixed herbs, basil, rosemary, oregano)


Preheat the oven to 175c. Measure the chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, ground almonds and nutritional yeast and pour into a blender. Grind together into a flour and then transfer into a large mixing bowl. Add the rest of the dry ingredients (the psyllium husk, buckwheat flour, arrowroot, garlic and herbs). Mix together with a wooden spoon and then stir in the melted coconut oil. Next, add the eggs (make sure you have whisked them in a separate bowl before adding). Stir until combined and then add the pureed sweet potato and mash the mixture with a potato masher or a wooden spoon. Gradually add the water bit my bit to loosen the mixture. You may not need much of the water at all but 1/2 a cup will improve the consistency of the mixture if it seems too dry. Add the chopped greens or if you are making sweet bread rolls/buns then add chopped dark or raw chocolate or cacao nibs, or dried fruit - whatever you prefer. 
Leave the mixture to sit for half an hour in the fridge and then shape into bun shapes or large, slightly flattened balls, at least an each apart on a baking sheet. (Line a baking sheet with baking paper and lightly grease the paper with coconut oil as the dough may stick - and removing that paper is impossible).
Cook for 50 - 60 minutes, until the buns are crispy on top but doughy in the middle. Use a knife to test the middle of the buns and if it comes out clean then they are ready. The buns will continue to cook once removed from the oven, so even if you think they seem too doughy, go with it or you’ll end up with dry, crumbly biscuits.

Best enjoyed straight from the oven spread with coconut oil or mashed avocado. They also make a perfect dinner party starter and are great for packed lunches or quick snacks.