Start every day with freshly made warm seed and nut bread. Try it with avocado or a dollop of berry jam.
Serves 8
Ingredients:
Seed and nut mixture
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
⅓ cup almonds
Dry ingredients
1½ cups almond meal
½ cup ground LSA
2 tablespoons coconut flour
1 tablespoon chia seeds
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Wet ingredients
4 tablespoons coconut oil
2 tablespoons honey
1 tablespoon apple cider vinegar
2 eggs
Method:
1. Soak sunflower seeds, pumpkin seeds and almonds in water overnight. This will release natural enzymes in the seeds, increase vitamin availability and make them easier to digest. Drain and rinse, then whizz in a food processor until fine in texture.
2. Preheat oven to 160°C fan bake and line a loaf tin with baking paper.
3. In a large bowl, combine seed and nut mixture with all other dry ingredients. In a small pan, melt together the coconut oil, honey and apple cider vinegar. Add this to the bowl with dry ingredients, along with the eggs and mix until combined.
4. Place mixture into a loaf tin and bake for 1 hour and 15 minutes.
Simple recipes to get your mornings off to a healthy start, from a cookbook completed as a legacy for a mother who loved nothing better than providing nourishing food for family and friends. Sophia Cameron has finished the book her mother started. Robyn, who died from breast cancer, spent years travelling the world, learning about different cuisines – cooking with Italian grandmothers and taking chefs’ courses in France. She perfected the art of creating simple, elegant meals for friends and family, and more than 60 of them are shared in Rob’s Kitchen. Proceeds from the book will go towards supporting women with metastatic breast cancer through the charity Sweet Louise.
