This version of Mad Creations Ketogenic / Paleo Hemp Seedy Bread is slightly addictive. Using the newly legalised (in Australia) hemp seeds, among other nuts and seeds gives you a dense bread that is beautifully flavoured.
I really want to create some fabulous new recipes using hemp seeds. Hemp seeds are very low in carbohydrate, and seriously tasty. I have so many ideas, but along with everything else I am trying to do I cant get all the recipes done and posted fast enough. All I can say don’t waste your money on a small bag, buy at least a 1kg bag as I will soon have you eating hemp in your breakfast cereal, health bars, muffins, puddings, schnitzels and more.
I really hope you enjoy this bread and it is a fabulous accompaniment for some Smokey Guacamole found in the Fast & Fresh eBook found here and topped with a poached egg and some extra nigella seeds.
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A great bread option with a huge yield.
- 150 g almond meal or almonds if using TM
- 30 g sunflower seeds
- 40 g pepitas
- 50 g almond yes this extra
- 50 g hemp seeds you can substitute golden flaxmeal
- 10 g nigella seeds you can substitute black sesame seeds or omit completely
- 15 g coconut flour
- 5 g apple cider vinegar
- 5 g celery salt
- 65 g coconut oil
- 5 g bicarb soda
- 5 g salt flakes I use black seas salt
- 6 free range eggs 270g total
- Extra hemp and nigella to sprinkle on top
Preheat oven to 160℃. Spray 20cm x 10cm loaf tin, with olive oil spray.
Chop sunflower seeds, pepitas and almonds, until fine, but not too fine (you still want some yummy chunky bits). Add the rest of the ingredients into a large bowl and combine. Pour batter into loaf tin and cook as above.