Pono Plate
Live, love and eat pono.
Breads
![keto bread rolls with burger](https://static.wixstatic.com/media/e54eaf_22bdff8dc2374a19a7d2779197f9b2b7~mv2.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_22bdff8dc2374a19a7d2779197f9b2b7~mv2.jpg)
![keto bread rolls baked closeup](https://static.wixstatic.com/media/e54eaf_24736801e342424486830620142dd9aa~mv2.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_24736801e342424486830620142dd9aa~mv2.jpg)
![keto bread rolls dough](https://static.wixstatic.com/media/e54eaf_0608ebda21354ea680ad0c8189ce584b~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_0608ebda21354ea680ad0c8189ce584b~mv2.jpg)
![keto bread rolls dough ball](https://static.wixstatic.com/media/e54eaf_269b84f659ce49a4996b6decea6716be~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_269b84f659ce49a4996b6decea6716be~mv2.jpg)
![keto bread rolls precooked add sesame seeds](https://static.wixstatic.com/media/e54eaf_1743af7179bd412fbbd32cfc866249ea~mv2.jpg/v1/fill/w_980,h_1265,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_1743af7179bd412fbbd32cfc866249ea~mv2.jpg)
![keto bread rolls baked](https://static.wixstatic.com/media/e54eaf_ed187dca98f74b0696ca0146ab25237c~mv2.jpg/v1/fill/w_980,h_999,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_ed187dca98f74b0696ca0146ab25237c~mv2.jpg)
![Baking Powder](https://static.wixstatic.com/media/e54eaf_dd003c60b47a4706977314b0a34cbf9e~mv2.jpg/v1/fill/w_980,h_1266,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_dd003c60b47a4706977314b0a34cbf9e~mv2.jpg)
![Apple cider vinegar](https://static.wixstatic.com/media/e54eaf_a19996b755534ba99ee6472e13548838~mv2.jpg/v1/fill/w_980,h_1347,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_a19996b755534ba99ee6472e13548838~mv2.jpg)
![keto bread rolls with burger](https://static.wixstatic.com/media/e54eaf_22bdff8dc2374a19a7d2779197f9b2b7~mv2.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_22bdff8dc2374a19a7d2779197f9b2b7~mv2.jpg)
![keto bread rolls baked closeup](https://static.wixstatic.com/media/e54eaf_24736801e342424486830620142dd9aa~mv2.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_24736801e342424486830620142dd9aa~mv2.jpg)
![keto bread rolls dough](https://static.wixstatic.com/media/e54eaf_0608ebda21354ea680ad0c8189ce584b~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_0608ebda21354ea680ad0c8189ce584b~mv2.jpg)
![keto bread rolls dough ball](https://static.wixstatic.com/media/e54eaf_269b84f659ce49a4996b6decea6716be~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_269b84f659ce49a4996b6decea6716be~mv2.jpg)
![keto bread rolls precooked add sesame seeds](https://static.wixstatic.com/media/e54eaf_1743af7179bd412fbbd32cfc866249ea~mv2.jpg/v1/fill/w_980,h_1265,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_1743af7179bd412fbbd32cfc866249ea~mv2.jpg)
![keto bread rolls baked](https://static.wixstatic.com/media/e54eaf_ed187dca98f74b0696ca0146ab25237c~mv2.jpg/v1/fill/w_980,h_999,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_ed187dca98f74b0696ca0146ab25237c~mv2.jpg)
![Baking Powder](https://static.wixstatic.com/media/e54eaf_dd003c60b47a4706977314b0a34cbf9e~mv2.jpg/v1/fill/w_980,h_1266,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_dd003c60b47a4706977314b0a34cbf9e~mv2.jpg)
![Apple cider vinegar](https://static.wixstatic.com/media/e54eaf_a19996b755534ba99ee6472e13548838~mv2.jpg/v1/fill/w_980,h_1347,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_a19996b755534ba99ee6472e13548838~mv2.jpg)
Keto Bread or Bread Rolls
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2 ½ cups almond flour not almond meal
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½ cup coconut flour
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⅓ cup flaxseed meal
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⅓ cup + 2 tbsp whole psyllium husk
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1 tablespoon baking powder
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½ tablespoon salt
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2 tablespoons extra virgin olive oil
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1 teaspoon apple cider vinegar
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2 cups lukewarm water 100°F
Preheat oven to 400°F. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper.
In a mixing bowl, add the dry ingredients, whisk to combine. Add liquid ingredients. Combine and then use your hands to knead the dough for 2 minutes. The batter is moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If it is still sticky, add more husk, 1/2 teaspoon at a time, knead for 30 seconds and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked.
Set aside 10 minutes to let the fiber fully absorb the liquid. Shape the dough as you want your bread to look when baked with a lovely round bun on top of your loaf. Shape a cylinder of dough that matches the pan's length, but DO NOT press or flatten the top or you will end up with a denser/tight crumb. Keep the top's shape round. It's what will create a light and soft bread loaf with holes in the crumb.
Or divide into 4 individual rolls.
Bake for 50-55 minutes in the oven's center. The fan-bake (convection) mode is the best. After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 375°F, and keep baking for 20-30 minutes until cooked in the middle.
Fully cool down on a rack before slicing - at least 3 hours for best results. Slice into 16 slices. Store in the fridge for up to 5 days or freeze up to 3 months in airtight containers. It is better to defrost the day before, then toast until hot and crispy.
Flours swap: don't replace any flour in this recipe. Make sure you are using a blanched almond meal and gold flax meal for a lighter bread color. Net carbs per slice: 3.3 grams of net carbs.
![IMG_8677](https://static.wixstatic.com/media/e54eaf_b74352d9f1d34366a63bf0da8eb086d9~mv2_d_3024_4032_s_4_2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_b74352d9f1d34366a63bf0da8eb086d9~mv2_d_3024_4032_s_4_2.jpg)
![IMG_4224](https://static.wixstatic.com/media/e54eaf_5258769e4ab74c829333502c35081e44.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_5258769e4ab74c829333502c35081e44.jpg)
![IMG_8677](https://static.wixstatic.com/media/e54eaf_b74352d9f1d34366a63bf0da8eb086d9~mv2_d_3024_4032_s_4_2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_b74352d9f1d34366a63bf0da8eb086d9~mv2_d_3024_4032_s_4_2.jpg)
![IMG_4224](https://static.wixstatic.com/media/e54eaf_5258769e4ab74c829333502c35081e44.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_5258769e4ab74c829333502c35081e44.jpg)
Buckwheat Bread
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1/2 c rice flour
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1/2 c buckwheat flour
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1 and 1/2 cup pumpkin seeds
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1 cup walnuts
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1/2 cup sunflower seeds
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2 Tbsp. flax seeds
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3 Tbsp. psyllium husk powder
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1 Tbsp dried oregano
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1 tsp salt
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1 1/2 tsp baking powder
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2 cups water
Process 1 c pumpkin seeds and 1 c walnuts until a coarse flour consistency. Mix all the dry ingredients together. Mix in the water. Let sit for 15-30 minutes to set.
Line a loaf pan with parchment paper. Pour in dough and form and press down gently. Bake for 90 minutes at 350 degrees. Let sit until cooled down. Store in a reusable organic cotton produce bag.
A combination of rice flour and buckwheat flour works best, because buckwheat flour is too strong a flavor on it's own but adds a heartiness to the bread.
The baking powder makes this bread rise a little bit and makes it fluffier.
Freezes well (slice first.)
![raw fermented bread 1](https://static.wixstatic.com/media/e54eaf_2b8e0ef338ba456393dd649fcb8a1fe5~mv2.jpg/v1/fill/w_980,h_822,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_2b8e0ef338ba456393dd649fcb8a1fe5~mv2.jpg)
![raw fermented bread 0](https://static.wixstatic.com/media/e54eaf_9723229cf7e04f9aaad897dae594bdb4~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_9723229cf7e04f9aaad897dae594bdb4~mv2.jpg)
![raw fermented bread 2](https://static.wixstatic.com/media/e54eaf_9ecdb5c982b04ed28b6b65efec2bde62~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_9ecdb5c982b04ed28b6b65efec2bde62~mv2.jpg)
![raw fermented bread 1](https://static.wixstatic.com/media/e54eaf_2b8e0ef338ba456393dd649fcb8a1fe5~mv2.jpg/v1/fill/w_980,h_822,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_2b8e0ef338ba456393dd649fcb8a1fe5~mv2.jpg)
![raw fermented bread 0](https://static.wixstatic.com/media/e54eaf_9723229cf7e04f9aaad897dae594bdb4~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_9723229cf7e04f9aaad897dae594bdb4~mv2.jpg)
![raw fermented bread 2](https://static.wixstatic.com/media/e54eaf_9ecdb5c982b04ed28b6b65efec2bde62~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_9ecdb5c982b04ed28b6b65efec2bde62~mv2.jpg)
Fermented Raw Vegan Bread
Fermented Flax
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1/4 cup golden flax (ground)
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2 tsp white miso
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½ tsp salt
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1 cup water
Blend all ingredients together. and pour into a mason jar. Close the jar and fermented at a warm room temperature for 10-15 hours. Once ready store in the fridge and use within 4 days.
Bread
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3/4 cup buckwheat (soaked 1 hour and optionally sprouted 10-12 hours)
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1/3 cup almond butter
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2 zucchini (courgette)
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1 tbsp onion powder
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1 tsp garlic powder
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3 tbsp nutritional yeast
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1 tsp apple cider vinegar
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1/4 cup honey (or maple)
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1/4 cup olive oil (or any cold pressed nut oil)
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1/4 cup fermented flax (from part 1 of the recipe)
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1/4 cup psyllium husk
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3/4 cup almonds ground (substituted brown rice flour)
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2 tbsp coconut flour
In a high speed blender combine the first set of ingredients (leave out the last 4 ingredients in the list for now) and blend on high until smooth. Add the psyllium and fermented flax and pulse in the blender just to incorporate. In a bowl, mix together the last 2 ingredients with your hands. Add the contents of the blender to the mixing bowl with the flours and mix well with your hands to combine. Allow the mix to sit 2 minutes, during this time it will firm up as the psyllium and coconut flour absorb moisture. Alternatively, line a baking tin with a strip of greaseproof paper and press the dough in. Use a little water to smooth the edges and get the look that you want. Instead of dehydrating I baked at 350 degrees on lowest heat on convection mode for 60-90 minutes.
![IMG_4698](https://static.wixstatic.com/media/e54eaf_223c0da91ba6486d90caae8cd97251e5.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_223c0da91ba6486d90caae8cd97251e5.jpg)
![IMG_4700](https://static.wixstatic.com/media/e54eaf_b01fc4164d844df0ac530d2b80a0347c.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_b01fc4164d844df0ac530d2b80a0347c.jpg)
![bread-sliced](https://static.wixstatic.com/media/e54eaf_6646d8a77d034d31bf454e546d07c095.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_6646d8a77d034d31bf454e546d07c095.jpg)
![bread-sliced_edited](https://static.wixstatic.com/media/e54eaf_4be4d8c345cc4c2387bb0a29214c9d17.jpg/v1/fill/w_600,h_800,al_c,q_85,enc_avif,quality_auto/e54eaf_4be4d8c345cc4c2387bb0a29214c9d17.jpg)
![bread-burger-freshness](https://static.wixstatic.com/media/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg)
![IMG_5066_edited](https://static.wixstatic.com/media/e54eaf_0eebcf28b55d4e74a8e411e66065b6dc.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_0eebcf28b55d4e74a8e411e66065b6dc.jpg)
![IMG_5070_edited](https://static.wixstatic.com/media/e54eaf_44cedc213d444df5b11978382d14c421.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_44cedc213d444df5b11978382d14c421.jpg)
![IMG_5061_edited](https://static.wixstatic.com/media/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg)
![best-bread2](https://static.wixstatic.com/media/e54eaf_4acc9e47e4a04f06b2e0f03e81b2ed61.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_4acc9e47e4a04f06b2e0f03e81b2ed61.jpg)
![best-bread](https://static.wixstatic.com/media/e54eaf_2355b01fad87433ebfea191d6493e973.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_2355b01fad87433ebfea191d6493e973.jpg)
![best-bread-mix](https://static.wixstatic.com/media/e54eaf_7bb060f093dc46b989c756c01c554a69.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_7bb060f093dc46b989c756c01c554a69.jpg)
![best-bread-batch_edited](https://static.wixstatic.com/media/e54eaf_16aae46f30d042c9b96435a345b531c9.jpg/v1/fill/w_600,h_800,al_c,q_85,enc_avif,quality_auto/e54eaf_16aae46f30d042c9b96435a345b531c9.jpg)
![IMG_4698](https://static.wixstatic.com/media/e54eaf_223c0da91ba6486d90caae8cd97251e5.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_223c0da91ba6486d90caae8cd97251e5.jpg)
![IMG_4700](https://static.wixstatic.com/media/e54eaf_b01fc4164d844df0ac530d2b80a0347c.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_b01fc4164d844df0ac530d2b80a0347c.jpg)
![bread-sliced](https://static.wixstatic.com/media/e54eaf_6646d8a77d034d31bf454e546d07c095.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_6646d8a77d034d31bf454e546d07c095.jpg)
![bread-sliced_edited](https://static.wixstatic.com/media/e54eaf_4be4d8c345cc4c2387bb0a29214c9d17.jpg/v1/fill/w_600,h_800,al_c,q_85,enc_avif,quality_auto/e54eaf_4be4d8c345cc4c2387bb0a29214c9d17.jpg)
![bread-burger-freshness](https://static.wixstatic.com/media/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg)
![IMG_5066_edited](https://static.wixstatic.com/media/e54eaf_0eebcf28b55d4e74a8e411e66065b6dc.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_0eebcf28b55d4e74a8e411e66065b6dc.jpg)
![IMG_5070_edited](https://static.wixstatic.com/media/e54eaf_44cedc213d444df5b11978382d14c421.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_44cedc213d444df5b11978382d14c421.jpg)
![IMG_5061_edited](https://static.wixstatic.com/media/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg)
![best-bread2](https://static.wixstatic.com/media/e54eaf_4acc9e47e4a04f06b2e0f03e81b2ed61.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_4acc9e47e4a04f06b2e0f03e81b2ed61.jpg)
![best-bread](https://static.wixstatic.com/media/e54eaf_2355b01fad87433ebfea191d6493e973.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_2355b01fad87433ebfea191d6493e973.jpg)
![best-bread-mix](https://static.wixstatic.com/media/e54eaf_7bb060f093dc46b989c756c01c554a69.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_7bb060f093dc46b989c756c01c554a69.jpg)
![best-bread-batch_edited](https://static.wixstatic.com/media/e54eaf_16aae46f30d042c9b96435a345b531c9.jpg/v1/fill/w_600,h_800,al_c,q_85,enc_avif,quality_auto/e54eaf_16aae46f30d042c9b96435a345b531c9.jpg)
Best Bread
1 ½ cups rolled oats
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds (walnuts)
2 Tbsp chia seeds
4 Tbsp psyllium seed husks or 3 Tbsp if using psyllium husk powder
1 tsp. fine grain sea salt
1 Tbsp honey
3 Tbsp melted coconut oil
1 ½ cups water
Whisk honey, oil and water together in a measuring cup. Mix dry ingredients together, then add wet ingredients and mix well until everything is completely soaked and dough becomes thick. Line loaf pan with parchment paper and pour in dough, press down and smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 350°F. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
![superseed-bread3](https://static.wixstatic.com/media/e54eaf_0412dc3d611b444dac4e5798613e0694~mv2_d_3024_4032_s_4_2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_0412dc3d611b444dac4e5798613e0694~mv2_d_3024_4032_s_4_2.jpg)
![superseed-bread2](https://static.wixstatic.com/media/e54eaf_a5a9662c21ae41f6b1d5e653203c6023~mv2_d_3007_3880_s_4_2.jpg/v1/fill/w_980,h_1265,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_a5a9662c21ae41f6b1d5e653203c6023~mv2_d_3007_3880_s_4_2.jpg)
![avocado-plumeria](https://static.wixstatic.com/media/e54eaf_eebd6a5728f5434f86589465eed98cc5~mv2_d_3021_3586_s_4_2.jpg/v1/fill/w_980,h_1163,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_eebd6a5728f5434f86589465eed98cc5~mv2_d_3021_3586_s_4_2.jpg)
![IMG_5061_edited](https://static.wixstatic.com/media/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg)
![bread-burger-freshness](https://static.wixstatic.com/media/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg)
![superseed-bread3](https://static.wixstatic.com/media/e54eaf_0412dc3d611b444dac4e5798613e0694~mv2_d_3024_4032_s_4_2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_0412dc3d611b444dac4e5798613e0694~mv2_d_3024_4032_s_4_2.jpg)
![superseed-bread2](https://static.wixstatic.com/media/e54eaf_a5a9662c21ae41f6b1d5e653203c6023~mv2_d_3007_3880_s_4_2.jpg/v1/fill/w_980,h_1265,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_a5a9662c21ae41f6b1d5e653203c6023~mv2_d_3007_3880_s_4_2.jpg)
![avocado-plumeria](https://static.wixstatic.com/media/e54eaf_eebd6a5728f5434f86589465eed98cc5~mv2_d_3021_3586_s_4_2.jpg/v1/fill/w_980,h_1163,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_eebd6a5728f5434f86589465eed98cc5~mv2_d_3021_3586_s_4_2.jpg)
![IMG_5061_edited](https://static.wixstatic.com/media/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_d1e3e3a4bbc9438b8fbb713b6afbad1d.jpg)
![bread-burger-freshness](https://static.wixstatic.com/media/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_de214db67b4b42619b9721937ef7d19d.jpg)
Superseed Bread
1 and 1/2 cup pumpkin seeds
1 cup almonds
1 cup buckwheat or brown rice flour
1/2 cup sunflower seeds
2 Tbsp. chia seeds
3 Tbsp. psyllium husk powder
1 Tbsp dried herbs, rosemary, thyme, oregano
Salt and pepper to taste
2 cups water
Place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms (left it a bit chunky so as not to blend into butter). Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds and all dry ingredients. Stir well before gradually pouring in the water.
Let sit for an hour or so (one hour is plenty) to let it fully absorb all the water and firm up. During which time you can heat the oven to 350.
Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyllium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in 350 degree oven and bake for forty minutes to an hour (75 minutes), until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.
![FullSizeRender](https://static.wixstatic.com/media/e54eaf_5c3736b02972406a9d3526b76c571c4b.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_5c3736b02972406a9d3526b76c571c4b.jpg)
![FullSizeRender](https://static.wixstatic.com/media/e54eaf_5c3736b02972406a9d3526b76c571c4b.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_5c3736b02972406a9d3526b76c571c4b.jpg)
Ginger's Coconut Bread
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1/2 c coconut flour
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1/2 c buckwheat flour
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1/2 c coconut milk
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5 eggs
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2 tbsp coconut oil
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1/2 tsp salt
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1 tsp baking powder
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Stevia or a date
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1 tbsp cinnamon
Blend eggs, oil, stevia, salt. Add milk, flours, baking powder, whisk til no lumps.
350°F for 30 minutes. Check often. Double the recipe and make in a bundt. Suitable for candida diet.
![superseedbreadglutenfree-2572](https://static.wixstatic.com/media/e54eaf_32e921af9dcf46e9aca5fe6bc3cf03ec~mv2.jpg/v1/fill/w_595,h_891,al_c,q_85,enc_avif,quality_auto/e54eaf_32e921af9dcf46e9aca5fe6bc3cf03ec~mv2.jpg)
![pumkin seeds w flower](https://static.wixstatic.com/media/e54eaf_a19fe2c26fb143c89583ccb87c2e3f93~mv2_d_3021_3462_s_4_2.jpg/v1/fill/w_980,h_1123,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_a19fe2c26fb143c89583ccb87c2e3f93~mv2_d_3021_3462_s_4_2.jpg)
![superseedbreadglutenfree-2572](https://static.wixstatic.com/media/e54eaf_32e921af9dcf46e9aca5fe6bc3cf03ec~mv2.jpg/v1/fill/w_595,h_891,al_c,q_85,enc_avif,quality_auto/e54eaf_32e921af9dcf46e9aca5fe6bc3cf03ec~mv2.jpg)
![pumkin seeds w flower](https://static.wixstatic.com/media/e54eaf_a19fe2c26fb143c89583ccb87c2e3f93~mv2_d_3021_3462_s_4_2.jpg/v1/fill/w_980,h_1123,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_a19fe2c26fb143c89583ccb87c2e3f93~mv2_d_3021_3462_s_4_2.jpg)
Super Seed Power Bread
1 cup rolled oats
1/2 c sesame seeds
1/2 c pumpkin seeds
1/2 c sliced almonds (used whole)
1/4 c sunflower seeds
1/2 c chickpea flour
1/4 hemp hearts
1/4 c chia seeds
3 tbs psyllium powder
2 tbs coconut oil melted
1 tbs sugar
1 tsp fine grain salt
2 cups water
Preheat oven to 325F. Add the oats, sesame seeds, pepita seeds, almonds, and sunflower seeds onto baking sheet. Toast for 7-10 minutes. Transfer to a bowl.
Add the remaining ingredients to the bowl and stir to combine. The dough will be very watery at first, but thanks to the psyllium husk powder and chia, it will thicken up quickly. After stirring, cover the bowl with a tea towel and let it sit for around an hour on the countertop. The dough will be very thick.
Lightly grease a small loaf pan (9" x 5") and then line it with a piece of parchment paper so you can easily pull the loaf out. Scoop the dough into the loaf pan and press it down firmly and evenly.
Bake the loaf at 325F for 30 minutes. Grab a baking sheet. Now remove the pan from the oven and carefully lift out the loaf. Carefully, flip the loaf upside down onto the baking sheet and bake it for another 45-50 minutes, uncovered, watching closely during the end of the bake time. The loaf will be lightly golden and firm when ready. Cool loaf completely on a cooling rack. Slice and enjoy!
Nutritional info (per slice, based on 14 slices per loaf): 157 cals, 10.5 g fat, 130 mg sodium, 10.9 g carbs, 4.6 g fibre, 1.5 g sugar, 6.1 g protein
![Screen Shot 2017-06-28 at 4.29.56 AM](https://static.wixstatic.com/media/e54eaf_585db89656bb44c9bdf33af72fd93ebc~mv2.png/v1/fill/w_980,h_763,al_c,q_90,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_585db89656bb44c9bdf33af72fd93ebc~mv2.png)
![oinon chunks](https://static.wixstatic.com/media/e54eaf_6bbdd2c25cda4bad981b6eca729ce109~mv2_d_3021_2595_s_4_2.jpg/v1/fill/w_980,h_842,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_6bbdd2c25cda4bad981b6eca729ce109~mv2_d_3021_2595_s_4_2.jpg)
![flax-seed-powder](https://static.wixstatic.com/media/e54eaf_492cab1527a54648a04555aacbabb799~mv2_d_3024_4032_s_4_2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_492cab1527a54648a04555aacbabb799~mv2_d_3024_4032_s_4_2.jpg)
![Screen Shot 2017-06-28 at 4.29.56 AM](https://static.wixstatic.com/media/e54eaf_585db89656bb44c9bdf33af72fd93ebc~mv2.png/v1/fill/w_980,h_763,al_c,q_90,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_585db89656bb44c9bdf33af72fd93ebc~mv2.png)
![oinon chunks](https://static.wixstatic.com/media/e54eaf_6bbdd2c25cda4bad981b6eca729ce109~mv2_d_3021_2595_s_4_2.jpg/v1/fill/w_980,h_842,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_6bbdd2c25cda4bad981b6eca729ce109~mv2_d_3021_2595_s_4_2.jpg)
![flax-seed-powder](https://static.wixstatic.com/media/e54eaf_492cab1527a54648a04555aacbabb799~mv2_d_3024_4032_s_4_2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/e54eaf_492cab1527a54648a04555aacbabb799~mv2_d_3024_4032_s_4_2.jpg)
Raw Onion Bread
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3 large yellow onions (about 770g)
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2 cups almond meal
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1 cup flax meal
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½ cup olive oil
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¼ cup chopped capsicum / chili
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¼ cup chopped zucchini
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2 cloves of garlic, minced
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2 tablespoons white or brown miso paste
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1 heaped teaspoon thyme leaves
Peel and roughly chop the onions, place in food processor and blend till very fine. Add capsicum and zucchini and blend again till finely chopped.
Transfer to a large mixing bowl, add all other ingredients and use your hands to work the mixture so that all ingredients come together in a dough.
Spread 2-3 cups of the mixture over a teflex sheet on a dehydrator tray, so it is about ¼ inch thick. Lightly score the surface to make for easier cutting later. Alternatively, press ¼ cup of mixture into a silicon mould (small bread shaped), then pop it out and repeat till you’ve worked your way through the whole lot.
Dehydrate for one hour at 145˚F, this helps seal the outside. Now turn the temperature down to 115˚F for a further 12 hours (or longer for a firmer bread). At the halfway mark, cut the bread along the score marks then flip. If you used silicon moulds to shape your bread, flip them over too. Store in an airtight container.