Multiseed Loaf Recipe - Phytoestrogen Bread

Multiseed Loaf Recipe - Phytoestrogen Bread
6
Vegan, Vegetarian, Dairy Free
STORAGE
Once cooked store in a cool dry place and consume within 3 days.

This delicious and versatile loaf recipe is the perfect balance of sweet and savoury, packed full of phytoestrogens, fibre, and minerals. It is great alternative for bread, toast or those who enjoy a toasted teacake.

This recipe can be made gluten-free by using GF flour.

Read more about phytoestrogens here.


Ingredients
Equipment
  • Oven
  • Blender or food processor
  • 9-inch loaf tin, glass mixing bowl, spatula, wooden spoon, measuring cups
Method

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  1. Preheat oven to 180 C.
  2. Line a 9-inch loaf tin with baking paper.
  3. Freshly grind your linseeds, (you can use a blender or smoothie maker for this).
  4. Place all dry ingredients (organic einkorn flour, baking powder and linseed meal) together in a mixing bowl.
  5. Blend the tofu in the food processor with the prunes/dates. Gradually add in the soya / nut milk until smooth, then add in the lemon juice and combine.
  6. Stir the liquid into in the dry ingredients, adding the lemon zest and seeds, until combined.
  7. Place mixture into the bread loaf tin and press the mixture down gently to fill the edges with wet hands or a soft spatula.
  8. Sprinkle the extra seeds on top.
  9. Bake for 1 hour.
  10. Allow to cool, slice and enjoy!
Multi Seed Loaf Phytoestrogen Bread

Click to enlarge

30 August 2021 - 11:10am