Seed and sweet potato bread, gluten-free

Contents

01
The benefits
02
Ingredients
03
Recipe

A seed bread recipe by Ella from Megalowfood, inspired by the Hemsley sisters' recipe.

The benefits

A seeded bread recipe by Ella from Megalowfood, inspired by the Hemsley sisters' recipe.

"It is remarkable — taste-wise you can detect the seeds but not really the sweet potato, the texture is perfect and you could easily mistake it for a real seeded loaf (with more seeds than usual!), with a crust all around and soft on the inside. This bread is egg-free, yeast-free, gluten-free and has a medium to low GI: sweet potato and buckwheat have a GI of 50, but the seeds and lemon bring the overall glycaemic index down slightly. This makes it a very easy-to-digest bread that is good for your figure, as it falls within the complex carbohydrates category. I alternate between my wholemeal spelt loaf and this one!"

Why this product?

Try our gluten-free Jolly bread, rich in fibre and protein. Ideal in the morning with eggs and a little avocado, for example, to help stabilise your blood sugar levels and start the day on the right foot!

For everyone

Jolly Bread

Nordic bread preparation with magnesium

£9.59

Vegan and gluten-free Nordic bread mix

Enriched with magnesium and a source of protein

2 slices of bread cover nearly 50% of the daily magnesium intake

Ready in 2 mins before cooking!

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Ingredients

For the dough:

1 organic sweet potato (orange-fleshed)
145 grams of buckwheat flour
1 tablespoon of Psyllium (optional – if you don't have any, 1 teaspoon of buckwheat flour)
1 tablespoon of ground flaxseed
½ teaspoon of bicarbonate of soda
½ teaspoon of fleur de sel
1 teaspoon of freshly squeezed lemon juice

For the seed mix:

60 grams of pumpkin seeds
60 grams of sunflower seeds
60 grams of sesame seeds

Recipe

Preheat your oven to 180°C
Cut the sweet potato in half and place in a dish, cover with aluminium foil.
Bake for 45 minutes to 1 hour until the flesh is tender.
Scoop out 200 grams of sweet potato flesh (without the skin) and blend in a food processor (not a blender).
Add the remaining dough ingredients (buckwheat flour, psyllium, bicarbonate of soda, salt, lemon) and blend until you obtain a smooth, even dough (not liquid — more like a bread dough).
Add the seeds and blend again.
Prepare a baking tray lined with baking parchment.
With floured hands, shape the dough into a loaf and score the top.
Bake at 180°C for 40 minutes until a lovely golden crust forms.
Leave to cool before slicing.

Nordic seeded bread mix

Go for our Nordic seeded bread mix, Jolly bread. A ready-made mix — simply add water, put it in the oven, and it's done! A wholesome, soft, indulgent and satisfying loaf!

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