Nutty Omega Bread
This bread is rich and nutty, reminiscent of a dark rye or pumpernickel. It’s moist and dense, perfect for a Scandinavian smørrebrød-style, open-faced sandwiches. It can be eaten fresh, but toasting it toasts the nuts and enhances their flavor and makes it all the more delicious!
It's free from gluten, which may help those who feel sensitive to heightened inflammation from gluten, and packed with nutritional nuts and seeds to support hormone health and provide omega fatty acids.
Bear in mind that most omega-3 fat sources from plants are ALA, which cannot always be converted into the more bio-available DHA and EPA by our bodies. If you eat a plant-based diet, you can add EPA and DHA into your diet with a vegan algae sourced supplement.
Prep time (sock overnight): 20 minutes
Cook time: 90 minutes
Ingredients for nutty omega bread
- 315g/11 1⁄8 oz buckwheat groats, soaked
- 225 ml/1 cup water
- 150g/5 oz walnuts (or a mix of walnuts, pumpkin and sunflower seeds as pictured)
- 3 tablespoons of chia seeds
- 3 tablespoons of psyllium husk
- 2 1⁄2 teaspoons of baking powder
- 1/2 teaspoon of salt
Directions for nutty omega bread
- Soak buckwheat overnight, ensuring the buckwheat is covered by at least an inch of water as it will swell and increase in volume. Stir well to make sure all the groats are saturated
- The next day, preheat the oven to 160°C/320°F (add 10–20°C for a conventional oven)
- Drain the buckwheat and rinse. Place half in a food processor and half in a mixing bowl
- Add a third of the nuts to the food processor and a quarter of the water. Pulse until combined but not smooth, there should still be whole groats visible
- Add this mixture to the remaining half of buckwheat, followed by the rest of the ingredients. Add the water last and stir. The mixture should be a very thick batter - drier than peanut butter, wetter than dough
- Transfer into a lined loaf tin and bake for 90 minutes. The loaf will rise, brown, and sound hollow when tapped on the bottom
- Remove from the oven, leave to sit for five minutes and then transfer to a cooling rack. Leave to cool completely before slicing to allow the bread to firm up inside
- calories: 272
- fat: 8.2g
- protein: 8.7g
- sodium: 409mg
- sugar: 1.4g
Disclaimer: Endometriosis.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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