Adopting a grain free, gluten free diet after a lifetime of culinary liberty means missing out on stuff. If, like me, you’re nostalgic for those full flavoured loaves like sour-doughs and ryes, then this Three-Seed Paleo Bread will make your day. The ground linseeds, pumpkin and sunflower seeds impart a decisive and rich quality that is nurturing and satisfying. It’s a dense loaf. It wants to be sliced thickly, toasted, spread with butter or patè, or served alongside a thick soup. We love it. It could well be what you’ve been looking for.
Three-Seed Paleo Bread with Cassava Flour
Just want the recipe, without the documentary? Scroll down, make it, rate it.
When I find a good thing, I stick with it. I buy my clothes at Benetton, most of my shoes are Fly London, I go to the fishmonger on Wednesday and my morning coffee is sacred. In the kitchen, I usually make the same things because I know they work. We have salmon for lunch on Wednesday, and again for breakfast on Monday. I rotate the cauliflower: mashed, riced, steamed. The Weekday Breakfast Base is always the same. Taking decision-making out of your day frees up time and mental energy, and I think we probably all have our routines and favourites. When it comes to Paleo Baked Goods, I like to get down and dirty with an intense Batch Baking Session. In a couple of hours, and without bothering to wash the food processor between batters, I can have my tried-and-true Paleo Bread with Cassava Flour and Flaxeeds, Muffins, and Chestnut Choc Chunk Cookies, baking away in the fan-forced oven all at the same time.
There’s not much room in an automatic routine for experimentation. Recipe development requires a whole different head space. It demands thinking and contemplation, research and note-taking, intuition and imagination. But last Friday, I flew out of my box and went out on a whim. I wanted to bake a bread, but I wanted something different. I wanted rich flavour, instead of neutrality. I wanted something hearty and dark. I wanted something that would remind me of the strong sourdough loaves. So I got out my spice grinder – one of my essential kitchen utensils – and, using the Paleo Bread with Cassava Flour recipe as a base, I ground a good quantity of pumpkin and sunflower seeds along with the flaxseeds. The Three-Seed Paleo Bread was born.
Fiorenzo loves it. “Ottimo,” he says, which means that, in his book, there’s no room for improvement.
Keeping Your Carbs Under Control
We’re not gluttons when it comes to baked goods, and nor should anyone be. As you’ll know from prior posts, our breads are sliced, muffins are individually wrapped, and everything is frozen. Our three meals a day are vegetable, protein and fat based – all except breakfast on the weekends when we’ll sleep in, be lazy, and eat Paleo Pancakes or toast. If we’re heading out on a half-day trip, we might pack a few slices so we’re not tempted to cheat. And if, during the week, I need a snack, then I might pull a piece out of the freezer and pop it in the toaster. What’s important is that we’re filling up on the good, super-nutritious stuff.
The Paleo Diet is low-carb, not no-carb, but the Sugar Dragon is quick to rear it’s ugly head, so you do need to be aware and exercise self-discipline, especially as you’re making the shift from being a Sugar Burner to being a Fat Burner. So please, when you bake, be wise and put away anything that isn’t consumed straight away.
When you make this recipe, be a love and rate it – and let me know how you tweak and twerk it to make it your own.
Our Favourite Paleo Baked Goods
Paleo Bread with Cassava Flour and Flaxseeds – My standard, no fuss loaf.
All Day Biscotti – A quick-to-make biscuit as you just roll the dough into a sausage shape and slice it.
Choc Chunk, Chestnut and Hazelnut Cookies – Our favourte cookie, hands down. You do need Chestnut Flour, but it’s so worth it for the texture.
This recipe has been shared on Foodie Friends Friday.
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- ½ cup linseeds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 2 cups cassava flour
- 1½ teaspoons baking powder
- 125 grams / 4.5 ounces hard coconut oil or butter
- 3 eggs, lightly beaten
- 1 tablespoon honey
- ¼ cup water
- Optional: 3 tablespoons extra mixed seeds for the top
- Preheat the oven to 180°C / 350°F. Grease the base and sides of a 25cm/10in x 10cm/4in loaf pan, and line the base with parchment paper.
- Grind the seeds to a flour using an electric spice grinder.
- Place the grounds seeds in a bowl, and add the cassava flour and baking powder.
- Chop the coconut oil or butter into chunks, place in a food processor and process on a low speed until it is creamed.
- With the motor running, add ⅓ of the egg, then one third of the flour. Continue adding in lots, mixing well after each addition. Lastly, add the honey and the water.
- Spoon the batter into the prepared pan. Shake the pan to distribute the batter evenly, and smooth the top with a rubber spatula dipped in water.
- If using, scatter the extra seeds over the top, and lightly press into the surface of the batter.
- Place on the middle rack in the oven and bake for 50 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin before removing.