My beautiful friend and naturopath Helen Padarin shared this recipe with me. It’s the perfect alternative to grain or gluten-based breads and your kids will love it too.
Ingredients: Serves 4
Ingredients
80g (1/2 cup) Coconut flour
60g (3/4 cup) Psyllium seed husks (for a softer bread, grind the husks speed 10, 15 seconds to a powder)
25grams Chia seeds
25grams Sesame seeds
25grams sunflower seeds
100g cashew nuts (for school, replace cashews with 100g additional combo of sunflower seeds / pumpkin seeds / sesame seeds)
3 teaspoons baking powder
1 teaspoons good quality sea salt (greyish in colour, damp in texture)
2 tablespoons Virgin Coconut Oil
350 to 400 g filtered water
3 organic / pastured eggs
Method(Thermomix version):
Pre-heat oven to 200 C.
Grind the Psyllium seed husks for 1 min, speed 10.
Add all dry ingredients into the Thermomix bowl, Mix on speed 7, 10 sec.
Add the liquid ingredients; work as quickly as possible here.
Mix for 1 min on speed 8.
The dough should not be too dense and dry, the amount of liquid needed does depend on the brand or type of coconut flour being used. Add more water if necessary, and mix again for 20 to 30 sec.
Tip onto a board, and if the dough mixture is not well mixed, finish the final kneading by hand.
Shape in loaves or balls for rolls
Loaves: sprinkle with seeds. Rolls: roll in seeds (e.g. sesame seeds)
Place on a greased tray and bake in the oven for 30 to 35 minutes depending on the size of the loaves.
Allow to cool completely before cutting.
If you are NOT using a Thermomix:
Grind the psyllium husks into a powder in a coffee and spice grinder or high-speed blender.
Grind the nuts and seeds into flour in a coffee and spice grinder or high-speed blender
Once ground into flours, place the dry and wet ingredients into a food processor or large high-speed blender and process until well mixed.
The rest of the process is the same as the Thermomix version.
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