Superfood Bread

Superfood Bread
This recipe is very low in Cholesterol and Sodium. It is also a good source of Magnesium, Phosphorus and Manganese.

Makes 1 loaf
1 1/2 cups pumpkin, seeds, organic
1 cup almonds, whole, activated, organic
1 cup buckwheat, flour, fresh, activated, organic
1/2 cup sunflower, seeds, organic
3 heaped tbsps. psyllium husk powder, organic
2 tbsps. chia, seeds, organic
2 cups cold water

Simply place the almonds and 1 cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.

Transfer this flour into a bowl and stir in the remaining 1/2 cup of pumpkin seeds plus the sunflower seeds, psyllium husk powder, chia seeds and buckwheat flour. Stir the mix well before gradually pouring in the water. You'll then need to let the mixture sit for an hour or so to allow it fully absorb all the water and firms up. During which time, preheat the oven to 180'C.

Once the mix is nice and firm (really firm, it can't even be a tiny bit runny, if it is then add another spoonful of psyllium husks. Line a 1lb loaf tin with greaseproof paper, pour the mix in and firmly press it down with a spatula or extra firm with a potato masher, covering the top of the loaf with greaseproof paper before you do so. Then place the bread in the oven and bake for 40 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.
Serve.

Notes:
This bread can be frozen too - slice it before freezing to make toasting easier. Wrap in tin foil and keep in the freezer.

Further alchemical developments to consider applying to the recipe;
'Blueberry chia jam' | Apple, puree, organic | 'Apple butter' | 'Quark and salmon open sandwich'

Amended source:
Superfood Bread | Deliciously Ella