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Yeast-Free Pumpkin Seed Teff Sandwich Bread


Yeast-Free Pumpkinseed Teff Sandwich Bread

If I had to identify a weakness it would be bread. Bread equates to comfort in my world. It’s great in the morning, as a side to my soup or salad at lunch or even as a filling snack on yoga evenings when I miss dinner. Add grass-fed butter, raw milk cheese, nut-butters (cashew or almond), yogurt, or reduced-sugar berry jams and I create a mini delight to rebalance my blood sugar to ensure a restful sleep.

Emily, a dear friend shared this recipe with me. I knew it would be special since she is highly critical of her food choices. She is inspirational. The pumpkin seeds and teff bump up the protein content of the bread. It is gluten free, yeast free, and vegan. This recipe is yummy and super filling.

Gluten free baking can quickly get boring with gluten free flour mixes which are often refined starches and high glycemic. Treat yourself to baking items at home that include a variety of alternative grains and nut flours as the ingredient base. Have fun! Bake a batch to share with your coworkers, friends, family, yoga and gym buddies.

Yeast-Free Pumpkinseed Teff Sandwich Bread

Yield: 1 9×5 loaf | Active time: 30 minutes | Total time: 1 1/2 hours

Ingredients

  • 1 cup (130 grams) raw pumpkin seeds
  • 
1 cup + 2 1/2 Tbsp (190 grams) teff flour

  • 1/2 cup (60 grams) arrowroot starch/flour

  • 1/2 cup (60 grams) tapioca starch/flour

  • 1 Tbsp coconut flour

  • 1 1/2 tsp baking soda

  • 1 1/4 tsp xanthan gum or guar gum

  • 1 tsp salt or Herbamare

  • 2 Tbsp apple cider vinegar
  • 
2 Tbsp finely ground flax seeds
  • 
1 1/2 cups water

  • 2 Tbsp olive oil or grapeseed oil

Directions

Preheat oven to 350º F. Generously oil a 9×5 loaf pan (I used glass). Sprinkle pumpkin seeds in a cookie sheet and place in oven and let bake for about 10 minutes while oven heats. Remove from oven and let cool slightly.

In a small bowl, whisk together water, flax, and apple cider vinegar, and let sit for 10 minutes. Then whisk in oil and stir to mix.

While flax absorbs water, place cooled pumpkin seeds in a blender, food processor, or coffee/spice grinder and grind until you have a fine powder, like flour. Place in a bowl, and whisk together with teff, arrowroot, tapioca, coconut flour, salt, and baking soda. Create a well in the center, and add flax-water mixture, stirring to mix with a whisk, then changing to a sturdy rubber spatula or a wooden spoon. Dough will be very thick!

Place in oiled loaf pan and press into a loaf shape with a spatula. Sprinkle with pumpkin seeds and press them lightly into the surface. Place in oven immediately and bake for 50-55 minutes at 350º, until a toothpick comes out clean. Remove from oven and let cool in pan for 5 minutes, then turn out on a rack and finish cooling. Let cool completely before you slice, if you can, or wait at least 10 minutes. :)

Adopted from: Affairs of Living’s recipe

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