This recipe is
- Vegan
- Gluten Free
- Requires no baking skills 🙂
- Super seeded Delicious !
Ingredients (for 1 small loaf of bread. It is very dense so even a small loaf is enough for 4 for 1/2 days for sure)
- 1 orange sweet potato (200 grs )
- 145 grs buckwheat flour
- 60 grs sunflower seeds
- 60 grs pumpkin seeds
- 60 grs sesame (I mixed black and white, black will give it a more intense lightly smoky flavor, stay on the white for a more blended option)
- 1 tbsp linseed powder
- 1 tbsp psyllium husk
- 1 tsp lemon juice
- 1/2 tsp baking soda
- 1 good pinch of sea salt
Directions
- Preheat your oven, fan forced 180°C
- Bake your sweet potato (washed and wrapped in baking paper) until it is tender (45min to 55 min)
- Take it out from the oven peel it and mash the skin (don’t use mixer but potato mash maker or fork)
- Add the rest of the ingredients (except the seeds). Mix it to get a proper dough
- Add the seeds and mix again.
- Shape your bread in the shape you want and put it on your baking tray layered with parchment paper
- Put in the oven for 40/45 min (check after 35 min with a knife). You should get a nice crust and the knife should come out clean.
- Let it cool down well before slicing
- You can keep for a few days or slice and freeze for a few months
- Avec des mains farinées, faites une forme de pain avec la pâte et faites des stries sur le dessus.
- Enfournez à 180°C pour 40 minutes jusqu’à obtenir une jolie croûte dorée.
- Laissez refroidir avant de découper.
Nb: If you don’t have buckwheat you can use teff flour, have tried both (bread will be a bit thicker and darker, but still nice 🙂