Spiced Seeded Bread (Vegan, Gluten free & low FODMAP)

I made this recipe in collaboration with lovely Megan Rossi aka The Gut Health Doctor. She’s a specialist in gut health, which is an area I’m particularly interested in having suffered with issues when I was younger. For me eating a more varied diet and not imposing so many ‘rules’ on my diet has transformed my digestion.

Megan challenged me to create a low FODMAP recipe (The term FODMAP is an acronym that stands for: Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols – They are a collection of poorly absorbed simple and complex sugars that are found in a variety of fruits and vegetables and also in milk and wheat) as some people with a sensitive gut or IBS can benefit from eating a lower FODMAP diet.

I decided to make a delicious gluten free spiced seeded bread. Its packed full of healthy ingredients and packs a nutritional punch!

  •  Low sugar (2%)
  • High fibre (12%)
  • Source of protein (19%)
  • Low FODMAP
  • Gluten free
  • Vegan
Plus the bread contains double the protein and fibre of a standard wholemeal bread!
My deliciously spiced seeded bread is the perfect base of pretty much anything but I’ve topped it with smashed avocado and quick pickle here.
Note – If you’d like a sweeter version omit the spices. Or add your own favourite herbs or spices
 
Megan says ‘This bread combines the brilliance of plant-based ingredients with nutrition innovation to deliver a mouth-watering staple that’s accessible across a wide range of eating beliefs, allergies and intolerances’
Dr Megan Rossi is a Registered Dietitian with an award-winning PhD in the area of Gut Health. Megan works as a Research Associate at King’s College London, leads a Gut Health clinic on Harley street and has joined forces with Leon Restaurants to launch their gut health menu range.
To keep updated on the latest gut health news connect with Megan on social media @TheGutHealthDoctor

Info

 

  6-8 servings
  15 minutes preparation time
  45 minutes cook time

Ingredients

  • For the bread;
  • 2 chia eggs (2 tbsp chia & 6 tbsp water)
  •  2/3 cup buckwheat flour
  • 1/3 cup gluten free oats
  • 1 tsp baking soda
  •  1 tsp baking powder
  •  1 tsp sea salt
  •  3 tbsp ground flax
  •  2 tsp ground turmeric (or add your own favourite spices or herbs)
  • 1 tsp cumin seeds (or add your own favourite spices or herbs)
  •  1 tsp black mustard seeds (or add your own favourite spices or herbs)
  •  1 tbsp seseame seeds
  • ½ cup pumkpin seeds, more to decorate
  • ½ cup sunflower seeds, more to decorate
  • 1/3 cup crushed hazelnuts
  • 1/3 cup crushed almonds
    WET INGREDIENTS
  • 3 tbsp oil (I used rapeseed)
  • 1 tbsp maple syrup
  •  2 tsp apple cider vinegar
  •  1½ cups water
Quick Picked cucumber 
  • 1/2 Cucumber ribbons
  • 1 tbsp Black seseane seeds
  • 2 tbsp Apple cider vinegar
  • Splash sweetener
  • Pinch sea salt
Avocado tahini smash; 
  • 1 small avocado
  • 1 tsp tahini
  • 1/4 tsp miso
  • Squeeze lime
  • Pinch salt

Directions

To make the bread;

  1. Preheat the oven to 325 degrees/gas mark 3
  2. In a bowl, add all the wet ingredients.
  3. To make the chia eggs – combine the chia and water in a small bowl. Stir well and set aside.
  4. In the large bowl combine all of the dry ingredients. Add the wet ingredients and stir thoroughly until you have a smooth, thick batter. Stir in the chia eggs.
  5. Grease a loaf tin with oil then spoon in the batter. Smooth out to the edges.
  6. Bake the cake at 350 degrees/gas mark 4 for aprox 40-45 minutes, check that it’s cooked by sticking a skewer into the middle to ensure its cooked through.
  7. Let it cool for at least 20 minutes then turn out.

To make the pickled cucumber; 

  1. Mix the dressing in a bowl then add in the cucumber. Toss to combine.

To make the avocado; 

  1. Add the ingredients to a bowl and small lightly to combine

9 Comments

  1. Cassie Thuvan Tran on February 21, 2018 at 4:38 am

    What gorgeous photos! I love the avocado on top of one of the slices. I’m pretty sure that this bread would taste amazing with anything, especially hummus or jam!

    • Niki on February 21, 2018 at 11:22 am

      Thanks so much Cassie! Definitely – topped with everything 😉
      Love
      Niki x

  2. Jane on February 22, 2018 at 8:38 pm

    Tasted delicious, but very crumbly texture. What did I do wrong?

    • Niki on February 24, 2018 at 3:06 pm

      Hi Jane
      Sorry to hear that. The texture is a little crumblier than bread containing gluten but should’nt be very crumbly.
      Did you let the chia eggs become swollen and jelly like?

      Best wishes
      Niki xx

  3. […] Spiced Seeded Bread from Rebel Recipes is low FODMAP, vegan, and packed full of […]

  4. Marianne on March 7, 2018 at 11:36 am

    Hi Niki
    I made this bread for a lunch date with a friwnd and it was delicious. My friend is a traditional bread person and was surprised at the lovely flavour of this bread. I read Jane’s comment above prior to making this bread so just in case I added about 1 table spoon of pysllium husks to dry ingredients. Also let my chia eggs sit for a few hours before use,as well as letting the mixture sit for a fee hours in baking pan prior to cooking it. It wasn’t crumbly just a little delicate. It was not dense either. Thanks for sharing those recipe.

    • Niki on March 12, 2018 at 1:28 pm

      Hi Marianne
      Im so glad you liked it and it worked well.
      Amazing ideas to help with the potential crumbliness, I’m going to add them in as suggestions. Thank you.
      Love, Niki xx

  5. Andrea Ferrante on April 23, 2018 at 11:47 am

    Could I use regular eggs?

    • Niki on May 8, 2018 at 8:35 pm

      Hi Andrea
      You can, absolutely if you’d prefer.
      Best
      Niki x

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