It’s not often I get invited for breakfast at my Godmothers house, but when I do, it’s never disappointing. She, like me, is a lover of all things natural, organic and holistic. She also has green fingers like never before witnessed, and has tips on gardening to last for days! Not only is she a talented gardener, but also a fantastic cook. I will be featuring a bundle of her creations in upcoming blogs, so you don’t want to miss out on all the unique recipes, life hacks, gardening tips, and more in a segment I’m branding “The Kitty Chronicles.” (Kitty is her name and she’s pictured below.)
This first episode of The Kitty Chronicles will be featuring her famous superfood flour-free bread recipe, officially titled “Stone Age Bread.” Why stone age bread you wonder? I reckon because it’s made with ingredients which were readily found in the stone age. A definite superfood it is though indeed, or perhaps ‘superfood’ is the wrong terminology, as it is a combination of many different super foods. Supermeal. Superloaf! :O I’m a genius.
So not only is it insanely jam-packed with protein, it also contains high amounts of essential vitamins and minerals, healthy fats and gut-glorious dietary fibre. And flour-free bread is, of course, gluten free. Oh, and in case I didn’t sell it hard enough: It’s also ridiculously delicious.
Unfortunately, I missed the “making of” this fascinating flour-free bread, but luckily managed to get some shots of it on display before it was devoured. She kindly sent me the recipe which I will be gladly sharing here today, in the hopes that we will all be inspired to hop on the superloaf breadwagon and never look back.
Stone Age, flour-free bread
Notes: This super-filling loaf is perfect for breakfast, lunch or an afternoon tea break. You only need a slice or two to fill you up sufficiently and it goes fantastically with any cheese of your preference or a wide selection of jams. Personally, I enjoy eating it lightly toasted with a generous lather of salted butter. Cutting thin squared slices makes for a great savoury aperitif, and you can top it with pretty much anything that you’d put on a cracker. Seriously. The list is endless.
- 100g almonds
- 100g walnuts
- 100g sesame seeds
- 100g pumpkin seeds
- 100g sunflower seeds
- 100g flaxseed (whole or ground)
- 100ml olive oil
- 2 tsp himalayan salt
- 5 eggs
- 1 handful of dried fruit (raisins, prunes, dates, cranberries or dark apricots)
- Preheat the oven to 160°C on a normal setting. (Not fan).
- Cut the nuts into smaller pieces with a knife.
- In a good sized bowl, whisk the eggs until yolk and white is indistinguishable.
- Add the rest of ingredients together in the bowl and mix well. It will appear very runny in consistency, almost like soup. But don’t worry, it’s meant to at this stage.
- Place the contents into a baking-sheet-lined or greased bread tin.
- Bake for 1 hour at 160°C
When taken out the oven, let it cool and then remove from bread tin and place on a tea towel or into a plastic bag to be refrigerated. It will last at least 5-6 days in the fridge whilst still maintaining it’s wonderful texture.
If you’re totally into this recipe and the super benefits of seeds & nuts, check out our “Perfect Breakfast Routine“, where we showcase our very own honeyed kefir yogurt extravaganza version of this seedy bread masterpiece.
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