Pumpkin And Seed Bread Egg Lactose And Gluten Free

Posted 2017-06-10 by Naomi ⇒ follow

This easy, healthy bread is full of seeds and delicious, lightly spiced, pumpkin. It is baked in the tin to hold its shape, then on a wire rack for 20 minutes to finish baking and to roast the seeds on the outside for extra flavour.

Substitute the seeds with your favourites or add nuts if desired. It is low FODMAP, refined sugar, egg, lactose and gluten free.
[Image1 Delicious pumpkin bread with seeds is full of flavour]

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves: 1 bread

Ingredients
1 cup pepitas
1 cup sunflower seeds
2 tbsp chia
2 tbsp sesame seeds
3 tbsp psyllium husks
1 1/2 tbsp maple syrup
3 tbsp olive oil, for bread (or coconut oil)
1 cup pumpkin purée (or leftover soup, like my [Linkhttp://recipeyum.com.au/spiced-pumpkin-and-carrot-soup-two-ways/ spiced pumpkin and carrot soup])
1 tbsp curry powder (optional)
1 1/2 cups rice flour (or flour)
1 tsp baking powder
1 tsp salt
1 1/2 cups water
2 tbsp olive oil, for baking

Method

Preheat the oven to 175 degrees. Line a 12 cm x 22 cm loaf tin with baking paper.

Put the pepitas, sunflower seeds, chia, sesame seeds and psyllium husks in a large bowl and stir until well combined. The psyllium should coat all of the seeds for the bread to cook evenly.

[Image2 The seeds will look "dusty" when covered in psyllium husks]

Add the maple syrup, oil and stir to combine.

Combine the pumpkin purée and curry powder, add to the seed mixture and stir.

[Image3 Curry powder adds a nice flavour without being overpowering]

Put the rice flour, baking powder and salt into a bowl. Whisk to combine. Add to the seed mixture and stir until combined.

Add the water and stir to combine until the dough forms a ball.

Place the dough into the loaf tin, smooth with a spoon and bake for 40 minutes. Take the bread out of the loaf tin, place on a wire rack in the oven and bake for an additional 20 minutes. The bread will be ready when it sounds hollow when tapped.

[Image4 Bake in the tin for 40 minutes and on the wire rack for 20 minutes]

Take the bread out of the oven and cool completely on a wire rack.

Slice and serve.

Tips

This bread can be stored for 5 days in a airtight container, refrigerated or frozen.

Alternative seeds include flax seeds.

Add almonds, macadamias or hazelnuts if desired. I made mine without nuts to make it lunchbox friendly.