It’s a gorgeous summer’s afternoon, perfect for a picnic beneath the trees.
This morning I planned to do just that, so I whipped up a loaf of Spiced Summer Paleo Bread for the occasion. This bread is incredibly versatile. It is not crumbly like many of the alternative gluten-free recipes out there. Slice it thinly and cover with a slab of coconut oil and organic peanut butter. Toast a few slices for breakfast and munch it covered in avocado, tomato and olive oil. Even use it to mop up the tasty dregs if a summer soup!
This loaf is packed with nutritional value. Bananas, high in potassium, are used here to add moisture and subtle sweetness. Almond meal, gluten-free, is full of vitamins, minerals and healthy fats. Ground linseed adds precious omega-3 fatty acids. Cinnamon helps to regulate blood sugar levels, and pumpkin seeds… Where do I begin with those little gems?!
A rich source of magnesium, zinc, omega-3, antioxidants, fibre, pumpkin seeds support growth and repair, reduce oxidation and inflammation, and support a healthy heart and liver! They also contain an amino acid called tryptophan, which converts into serotonin, and then into melatonin – the sleep hormone. Simply put, eating pumpkin seeds can assist you in getting a restful night’s sleep. Read about their benefits and more here.
So many reasons to enjoy eating this healthy bread!
350g almond meal
3T ground linseed
1.5t mixed spice
1t ground ginger
1t baking soda
3 medium bananas
Pumpkin seeds to sprinkle on top
Preheat oven to 160 degrees Celsius and grease a loaf tin with coconut oil.
Add all ingredients, apart from sunflower seeds, into a food processor and blend until well combined.
Pour into tin, sprinkle with seeds, and pop into the oven for 30-40 minutes, or until the top is golden and a skewer inserted comes out clean.
Simple and delicious!