Today I’ve got two recipes in one for you. Why is that? Well, because they get along just great 🙂 Bread and spread just belong together.
Chia comes into use twice bringing to bear my love for chia seeds. They’ve got a special place in my heart and the kitchen. Chia seeds are very versatile and healthy. Among other things they contain a lot of protein and they are known to be natural antihistamines (without any pill-taking). They even taste great raw, e.g. in pudding, but today I used them in bread and spread.
Tin loaf with chia seeds, pumpkin seeds and blackseed
ca. 20 minutes
time in the oven:
500g spelt flour
3-4 tbsp. pumpkin seeds + pumpkin seeds for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml milk OR rice milk, oat milk, almond milk
salt and pepper
1 tbsp. black seed oil
2 tbsp. hemp oil
Prepare the egg replacement in a cup. Pestle pumpkin seeds, caraway, blackseed and rosemary in a mortar. Mix all dry ingredients (also the ones you just put in the mortar). Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little.
Pour the dough in a greased loaf pan. Then scatter some pumpkin seeds on top.
Bake at 200°C for 50 to 60 minutes.
Remove the cold bread from the pan and enjoy.
Perfect to this bread is by the way this spread:
ca. 15 minutes
time in the oven:
10g chia seeds
10g hemp seeds
20g maple syrup
4 tbsp. coconut puree
2 tbsp. coconut flakes
4 tbsp. coconut oil
content of one vanilla bean
Mix almonds, chia seeds, hemp seeds and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 20 minutes. Mix the baked ingredients with the rest in a bowl and blend it all. Fill in a jar or spread it directly on the bread.
Store at room temperature and consume soon afterwards.
(c) The Histamine Pirate